-
-
Prep
- 20 min
-
Prep
-
- Total
- 65 min
-
- Serving
- 2 x 14’’ pizzas
Pepperoni pizza with arrabbiata sauce
Featured Product
Mozzarellissima Shredded Cheese
A semi-soft ivory coloured cheese with a milky, slightly salty flavour. It has a moisture-rich, rindless body with a springy firmness. Shredded for convenience.
Ingredients
For the pizza dough:
- 2 × 450 g (1 lb) balls pizza dough, at room temperature
- 30 mL (2 tbsp) extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 5 mL (1 tsp) chili flakes
- 1 × 400 g can crushed tomatoes
- 5 mL (1 tsp) dried oregano
- 5 mL (1 tsp) salt
- 1 L (4 cups) Saputo Mozzarellissima Shredded Cheese
- 40 pepperoni slices
Directions
For the sauce:- In a small saucepan, heat olive oil over medium heat.
- Fry garlic until lightly browned.
- Add chili flakes and cook 1 minute more.
- Stir in crushed tomatoes, oregano, and salt. Simmer for 5 minutes.
- Set aside to cool slightly.
- Preheat oven to 450°F (230°C).
- Working with one ball of dough at a time, roll out to 35 cm (14”) diameter and transfer to a pizza pan.
- Spread half the sauce over the dough, leaving a 2.5 cm (1”) border. Top with half the Saputo Mozzarellissima shreds and half the pepperoni slices.
- Bake for 15–20 minutes, until the crust is crispy and the cheese is golden and bubbling.
You may also like these recipes
Check out these delicious ideas
- Prep
- 15 min
- Total
- 15 min
Ricotta Fruit Salad Honey & Mint
- Prep
- 25 min
- Total
- 1 h 45 min
Stuffed Shells with Ricotta
- Prep
- 45 min
- Total
- 3 h 15 min
