Cooking for Isaiah by Silvana Nardone

Author:Silvana Nardone
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

1. Beat together the ingredients until the pizza dough forms.

2. Shape each piece of dough into a circle with a rolling pin.

3. Cover loosely with plastic wrap and let rest.

Pepperoni Pizza

Pepperoni Pizza

Here’s an example of how sometimes the simplest things can, in fact, be the most delicious. You can swap store-bought pizza sauce for the tomato sauce here.

Makes 2 (8½-inch/21-cm) pizzas

Prep Time 5 minutes

Cook Time 16 minutes

1 cup tomato puree

½ tablespoon extra-virgin olive oil, plus more for brushing

¼ teaspoon salt

2 tablespoons water

2 (8½-inch/21-cm) baked Perfect Pizza Crusts or store-bought baked pizza crusts

Crushed red pepper flakes, to taste

14 slices pepperoni (about 4 ounces/125 g), for topping

1. In a small bowl, stir together the tomato puree, olive oil, salt and water.

2. Position a rack in the bottom of the oven with a baking stone on the rack and preheat to 450°F. Working with one pizza crust at a time, brush with olive oil, sprinkle with red pepper flakes and spoon on about ¼ cup tomato mixture, leaving a ½-inch (1-cm) border of plain crust. Top with half of the pepperoni and bake until the crust is golden and the pepperoni is crisp, 6 to 8 minutes. Repeat with the remaining pizza crust and toppings.

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