Thin-crust Pepperoni Pizza
- 150 g Emborg Shredded Mozzarella
- 60 g All-purpose Flour
- 60 g Wholewheat Flour
- 2 tsp Dry Yeast
- 2 tsp Granulated Sugar
- 250 ml Boiling Water
- 1 tsp Sea Salt
- 2 tbsp Extra-virgin Olive Oil
- 2 tbsp Pizza Sauce
- 200 g Pepperoni
- 2 Pinches Oregano
- Basil Leaves (for topping)
What could be better than a crispy thin-crust pizza with a homemade dough? Try our Emborg version of our favourite pepperoni pizza.
Combine the dry yeast with some water in a medium bowl. Add the sugar to the bowl and set it aside for 5 minutes.
Add the all-purpose flour and wholewheat flour. Stir well to mix the ingredients. Drizzle some olive oil and salt over the mixture. Mix it well with your hands and knead to a soft dough.
Cover the dough with a damp cloth and set it aside.
Preheat the oven to 220 °C.
Cut the tomatoes in half.
Place the dough on a flat surface (e.g. a countertop) and flatten it with a rolling pin.
Spread the pizza sauce over the pizza, then sprinkle oregano on top and then the shredded cheese.
Top with the pepperoni and tomatoes.
Carefully place the pizza on a baking sheet and bake for 20 minutes. When the pizza crust starts to crisp and turn golden brown, remove the pizza from the oven.
Put the pizza on a serving plate and top it off with fresh basil leaves.
Add more flavour to the pizza with slices of bell pepper, mushrooms or onions.