Thin-Crust Pepperoni Pizza
A quick, high-heat bake with a crispy, thin crust topped with tomatoes, mozzarella, salami, and a touch of spice.
- Time
- 45 min
- Serving
- 802 kcal
- Ingredients
- ≈ $2.02
- Protein
- 36 g
Ingredients
- 1 Wheat flour 120 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 80 g
- 5 Mozzarellapack 125 g ≈ $1.80 72 g
- 6 Salamipack 250 g ≈ $5.00 36 g
- 7 Dried oregano 1 g
- 8 Chili flakes 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 75 ml water into a soft dough; let rest for 20 minutes.
Preheat oven to 250 °C (480 °F) with a baking tray inside.
Mash the tomatoes, slice the mozzarella5, and arrange salami6 in thin rounds.
Stretch the dough into a thin base, spread with tomatoes, and sprinkle with oregano.
Add mozzarella5, salami6, and chili flakes on top.
Bake for 8–10 minutes until the crust is golden, cheese bubbles, and the base is crisp.
Tips
- Why it works
- Preheat the oven together with the baking tray so the dough doesn't cool down and stick. 250 °C gives a crispy crust in 8 to 10 minutes.
- Substitutions
- Soak the chili flakes in 1 tbsp of water if they are too hot. Replace the sausage with salami or thinly sliced smoked bacon.
- Common mistakes
- Don't stretch the dough too thin, or it will puff up with bubbles and the bottom won't be crispy. Check after 7 minutes.
- Storing and reheating
- Keep in the fridge for 2 days in a closed box. Reheat in the microwave for 1 to 1.5 minutes under a lid until the cheese melts.
- Serve with
- Serve with a cold beer or a green salad of cucumber and vinegar to balance the heat.
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