Recipe Details
Ingredients
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2cupsself-rising flour, or more as needed
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1 ½teaspoonswhite sugar
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2tablespoonsfinely grated Parmigiano-Reggiano cheese
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1tablespoonolive oil
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1cupplain Greek yogurt
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1teaspoonwater, or as needed (Optional)
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2tablespoonscornmeal, divided
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⅔cuppizza sauce, divided
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8ounceslow-moisture mozzarella cheese, shredded
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¼cupfinely grated Parmigiano-Reggiano cheese, divided
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26slicespepperoni, divided
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2teaspoonsolive oil, divided
Cooking Directions
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Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms.
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Clean off the spoon and mix the dough with your hands until it mostly comes together.
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Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don’t be tempted yet to add more liquid.
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Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
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Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
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Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
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Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
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Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
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As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories619 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 12g |
62% |
Cholesterol 68mg |
23% |
Sodium 1725mg |
75% |
Total Carbohydrate 59g |
21% |
Dietary Fiber 3g |
9% |
Protein 30g |
59% |
Potassium 178mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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