Pepperoni Pizza

A few days ago, I had great plans for a delicious pesto pilaf for dinner, but Adam was the one who was actually going to make it and I was not home and had forgotten that black beans needed to be cooked, but by that time we were starving, so instead, we quickly threw together a pepperoni pizza. It was a deee-licious pizza, so I thought I would share it here.

Pizza Crust:  I typically have one of these on hand in the freezer, but even if you don't, they only take about 10 minutes to make, and this recipe makes a particularly nice crispy crust if you roll it out nice and thin.  Original recipe from Hint of Honey.

1 cup warm water
2 tsp honey
2 tsp active dry yeast
1 cup bread flour (+ 1/4 cup for kneading)
1 cup white whole wheat flour
1 tsp salt
2 tbs olive oil

Combine water, honey and yeast and let proof for 10 minutes until foamy.  Add flours, salt and olive oil and combine until it forms a dough.  Add additional flour until dough is smooth and elastic.  Let rise for one hour (or 10 min) or wrap in plastic wrap and stick in the freezer for later use.

Sauce: 
1 large vine-ripe tomato
1/2 tsp garlic
6 fresh basil leaves
a few dashes of salt
1/2 tsp oregano

Combine in a food processor until smooth.

Toppings: 
White Cheddar Cheese
Pepperoni

Preheat oven to 450 degrees.  Spread a thin layer of cornmeal on a silicone mat or parchment paper.  Roll out pizza crust, spread on the sauce, sprinkle cheese on evenly, add pepperoni, and add a little cheese to the top.  Cook in the oven for about 10 minutes until cheese is melted and crust is golden brown.  Cool briefly then cut and serve.