Classic Pepperoni Pizza

MAKES 6 SERVINGS

Sometimes nothing is more comforting than a Classic Pepperoni Pizza, seasoned with authentic Italian flavors of earthy oregano, minty basil, and savory onion powder. If you’re in the mood to change things up, swap out the pepperoni for sausage, prosciutto, or bacon!

INGREDIENTS

For the tomato sauce

1 (12-ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

For the crust

3¼ cups all-purpose flour, divided, plus more as needed
2 (25-ounce) envelopes active dry yeast
1 tablespoon sugar
1½ teaspoons salt
1⅓ cups warm water
⅓ cup extra-virgin olive oil

For the toppings

6 ounces low-fat pepperoni
1 cup shredded fat-free mozzarella cheese

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. To make the tomato sauce, whisk together all the ingredients in a bowl and set aside.
3. To make the crust, whisk together 2 cups of the flour with the dry yeast, sugar, and salt in a large bowl.
4. Stir in the warm water and oil, mixing until well blended.
5. Slowly add the remaining flour a ½ cup at a time until a soft and sticky dough forms.
6. Grease the mixing bowl, transfer the dough back inside, and cover it with a kitchen towel. Let the dough rise for 1 hour or until it has doubled in size.
7. Knead the dough for 4 minutes until it is smooth and elastic, adding more flour if needed.
8. Divide the dough in half, dust your hands with flour, and press each portion of dough into a 9-inch pie pan.
9. Top each crust with the tomato sauce, pepperoni, and mozzarella. Bake the pizzas for 18–20 minutes, until the crust is browned and the cheese is bubbly.
10. Remove from the oven and allow to cool for 5 minutes. Slice each pizza into 3 slices and serve. Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here