Thin-crust Pepperoni Pizza

Thin-crust Pepperoni Pizza

10 min cooking time 10 min cooking time
Serves 4 Serves 4


  • 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
  • Tomatoes
  • 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.