Pepperoni Pizza

• 80 g All-purpose flour (10¼ tbsp)
• 4 g Baking powder (¾ tsp)
• 0.8 g Salt (⅛ tsp)
• 80 g Nonfat Greek yogurt (⅓ cup)
• 60 g Tomato sauce (2.1 oz)
• 0.5 g Dried oregano (½ tsp)
• 0.5 g Garlic powder (⅛ tsp)
• 60 g Part-skim mozzarella, grated (2.1 oz)
• 30 g Turkey pepperoni (1.1 oz)

You'll need: Baking sheet or pizza stone, Parchment paper, Bowl, Rolling pin, Spoon.

Method

1. Make the dough

   Heat the oven to 240°C (475°F) with the baking sheet inside. In the bowl, mix the flour, baking powder and salt, then stir in the yogurt until it forms a shaggy dough. Knead it on a floured counter for about 1 minute, until smooth and only slightly sticky.

   If the dough sticks to your hands, dust them with flour. If it cracks, knead in a teaspoon of yogurt.

2. Roll it thin and top

   Roll the dough out on parchment paper to a thin 28 cm (11 inch) circle. Stir the oregano and garlic powder into the tomato sauce and spread it thinly, leaving a 1 cm (½ inch) border. Scatter over the mozzarella and lay the pepperoni on top.

   Go thin on the sauce. Too much makes the middle soggy.

3. Bake until blistered

   Slide the pizza, still on its parchment, onto the hot baking sheet. Bake for 10–12 minutes, until the crust is golden underneath, the cheese is bubbling with brown spots and the pepperoni edges curl and crisp.

   Lift an edge with a spatula. If the base is pale, give it 2 more minutes.

4. Rest and slice

   Let the pizza rest for 2 minutes so the mozzarella sets, then cut it into 6 slices.

   Two minutes of rest stops the cheese sliding off when you cut it.

Swaps

• Turkey pepperoni → Pork pepperoni, same weightClassic flavor, about 50 kcal more.
• All-purpose flour → Whole-wheat flour, half and half with all-purposeNuttier and more fiber; the dough is a little denser.