PEPPERONI PIZZA
FOUR SERVINGS:
- 3 TBSP OF SUGAR
- 1 TBSP OF SALT
- 2 TBSP OF OLIVE OIL
- 3 CLOVES OF GARLIC, CHOPPED
- 5 GoodFarms™ ROUND TOMATOES (CUT INTO SLICES)
- 1⅓ LBS OF SHREDDED MOZZARELLA
- 1 CUP OF PEPPERONI
- A PINCH OF OREGANO LEAVES
1. SPRINKLE SOME FLOUR OVER THE SURFACE WHERE YOU WILL PREPARE THE DOUGH. MIX THE FLOUR, YEAST, WATER AND SUGAR, KNEADING IT ALL TOGETHER WITH YOUR HANDS UNTIL YOU GET A SMOOTH, UNSTICKY CONSISTENCY. IF NEEDED, SPRINKLE ON SOME FLOUR TO GET THE RIGHT CONSISTENCY.
2. ADD THE OLIVE OIL TO THE DOUGH, THEN KNEAD IT, GIVE IT A ROUND SHAPE, AND PUT IT INTO A COVERED BOWL. LET IT SIT IN A WARM AREA FOR 1 HOUR.
3. AFTER THE HOUR, PUT THE DOUGH IN THE PIZZA PAN.
4. ADD THE CHOPPED GARLIC AND THE SALT.
5. PREHEAT AN OVEN TO 410°F.
6. PUT THE DOUGH INTO THE OVEN FOR 5 MINUTES, THEN TAKE IT OUT OF THE OVEN AND ADD THE ROUND TOMATOES.
7. PUT THE DOUGH BACK INTO THE OVEN FOR 5 MINUTES. AFTERWARDS, TAKE IT OUT OFTHE OVEN AND ADD THE SHREDDED MOZZARELLA, PEPPERONI, AND OREGANO LEAVES.
8. PUT IT BACK INTO THE OVEN AND LET IT COOK FOR 20-25 MINUTES.
Suggested cookware:
- Cutting Board
- Knife
- 2 Bowls with Cover
- Spoon
- Measuring Cup
- Pizza Pan
- Pizza Cutter
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