I don't even know what usually comes on a pizza, but this one is definitely missing a few ingredients. Top with half of pepperoni slices. Sprinkle with cheese. Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges. I would suggest finding a really tasty pasta sauce if you're going to stick with this recipe. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre. Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden and cheese is melted. part-skim mozzarella cheese. Tear over the mozzarella and scatter with the remaining basil leaves. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough. Aside from the criticism, this is a really healthy option. Find recipes with ingredients that you have on hand. My family also loved this, even my pickier eaters who usually do not like whole-wheat anything. Serve immediately. I also used the Classico tomato basil sauce but used a 13 oz organic whole wheat thin crust (Rustic Crust brand). Sprinkle with oregano. That could have been where I went wrong. Pepperoni pizza is a classic favorite, and in less than 20 minutes, you can make this light and healthy version. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly. Pepperoni pizza is a classic favorite, and in less than 20 minutes, you can make this light and healthy version. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick. Wrap one half in clingfilm and freeze for another day. MyRecipes may receive compensation for some links to products and services on this website. Top evenly with mozzarella slices and pepperoni. Photo: Ralph Anderson; Styling: Rose Nguyen. Cover with clingfilm and place in the fridge. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. “Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Mozzarella, anchovies, chilli, capers and parsley, Smoked pancetta, mozzarella, fresh chilli and tomatoes, Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil, Green and red grapes, rosemary, pine nuts and ricotta, Potatoes, mozzarella, rosemary, thyme and tomatoes, Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket, How to make perfect pizza: Gennaro Contaldo, 800 g strong white bread flour, 200 g fine ground semolina flour or strong white bread flour, 1 level teaspoon fine sea salt, 2 x 7 g sachets of dried yeast, 1 tablespoon golden caster sugar, 1 clove of garlic, 1 bunch of fresh basil, 1 x 400 g tin of quality plum tomatoes, 85 g mozzarella cheese.