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Bubble up pepperoni pizza

Bubble up pepperoni pizza

Total Time
45 min
15 min
30 min
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.


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)


  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.