Bubble up pepperoni pizza
10
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This one-pan pizza gets a homemade touch from our 2-ingredient dough with an added savoury boost from a little garlic powder and black pepper. Start with small balls of dough, then layer on cheese, pepperoni and olives. The dough rises, the cheesy topping melts, and the result is a close cousin of a classic deep-dish pizza.
Ingredients
99% fat-free, plain Greek yoghurt, unsweetened
300 g
Tomato pasta sauce
1 cup(s), (260g)
Light mozzarella cheese
150 g, shredded
Black olives, drained
35 g, sliced
Pepperoni salami
45 g, sliced
White self-raising flour
1½ cup(s), (225g)
White self-raising flour
1 tbs, extra for kneading
Garlic powder or flakes
1 tsp, (powder)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C.
2
To make dough, place flour, garlic powder, ½ teaspoon salt and ½ teaspoon black pepper in a large bowl. Stir in yoghurt with a flat-blade knife to form a soft dough. Turn dough onto a lightly floured surface. Knead for 2 minutes or until smooth.
3
Lightly spray a 26cm (top measurement) ovenproof frying pan with oil. Using lightly floured hands, roll tablespoons of dough into balls and arrange in prepared pan in a single layer (it’s ok if there are some open spaces in pan). Spoon pasta sauce evenly over dough balls. Sprinkle with two-thirds of the mozzarella. Top with olives and pepperoni. Sprinkle with remaining mozzarella.
4
Bake for 30 minutes or until top is golden brown and dough is cooked through. Stand for 5 minutes before cutting into 6 wedges to serve.
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