Pizza Con Pepperoni
|Mozzarella cheese||6 Ounce, sliced (175 Gram)|
|Pepperoni sausage||1 , thinly sliced|
|Dry yeast||1 Ounce (25 Gram)|
|Plain flour||8 Ounce (225 Gram)|
|Tomato sauce||1 Cup (16 tbs)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Small, finely chopped|
|Canned tomatoes||1 Pound (450 Gram)|
|Tomato puree||4 Ounce (125 Gram)|
|Dried basil||1⁄2 Teaspoon|
1. First make the dough. Mix together the yeast, sugar and 30 ml/2 tablespoons of water. Sift the flour and salt into a bowl. Add the frothing yeast and the remaining water and mix to make a smooth dough. Knead for 10 minutes or until elastic. Leave to rise for 1 hour or until almost doubled in bulk.
2. Meanwhile, make the tomato sauce. Heat the oil in a saucepan and fry the onion until softened. Stir in the remaining sauce ingredients, cover and simmer for 30 minutes.
3. Preheat the oven to 230°C/450°F (Gas 8). Punch down the dough and knead for 3 minutes. Divide it in half and roll out to 1/4 in thick. Place on greased baking sheets.
4. Spread the tomato sauce over the dough rounds, then cover with the cheese slices. Arrange the pepperoni slices on top. Bake for 15-20 minutes or until the crust is crisp.