Ingredients

The following ingredients have 4 Servings
  • 1  dough ball from bakery or 1 package Pillsbury
  • cornmeal (to prevent sticking)
  • 1-2 Tablespoon olive oil
  • 1/2 cup tomato sauce (you can use any of your favorite jarred pasta sauces)
  • 4-6 oz. fresh mozzarella cheese (sliced thin)
  • 20-25 slices pepperoni
  • 1/2 cup fresh basil leaves + extra for garnish
  • 1/4 cup fresh Pecorino Romano cheese (grated (Parmesan can also be used))
  • salt & pepper to taste

Instruction

  • Sprinkle your pizza stone generously with cornmeal (not flour as it will burn) to prevent crust from sticking. Place your pizza stone in a cold oven and preheat for 20 minutes at 500 degrees.
  • While stone is heating, roll out your pizza crust on a cutting board or countertop that has been lightly dusted with cornmeal, to a size that will fit your stone.
  • When pizza stone is hot, remove from oven, dust with cornmeal, and carefully place rolled out dough on top.
  • Brush the dough with olive oil then spread tomato sauce to within 1/2″ of edge. (Make sure you keep that 1/2″ edge with all ingredients to prevent toppings bubbling over side as well as giving you a place to more easily handle the finished pizza) 
  • Place sliced mozzarella on top of sauce, sprinkle with desired amount of salt and pepper, top with basil leaves and pepperoni slices then finish with a topping of Pecorino Romano or Parmesan cheese. 
  • Return to oven and bake for about 12-15 minutes depending on thickness of toppings or until bottom is crisp and top is bubbling. 
  • Slide off the stone onto wooden cutting board or pizza peel and garnish with remaining basil leaves. 
  • Cut with pizza wheel and serve immediately with additional Pecorino-Romano or Parmesan cheese and hot red pepper flakes.