Deep pan pepperoni pizza
Deep pan pepperoni pizza is something that we can't readily find at the moment as there is no Pizza Hut within easy distance. But that just pushed us to make our own recipe. After much experimentation, we've come up with this recipe for a great pepperoni and vegetable pan pizza which uses our standard pizza dough recipe.
This recipe was baked in a 34cm x 24cm (13.3" x 9.5") black baking pan.
To really recreate the restaurant experience serve this pan pizza with a mixed salad containing all your favourite buffet items and of course, no one says no to chips
- sliced salami (enough to cover dough)
- pizza sauce
- grated hard mozzarella cheese (don't use fresh as it will be too wet)
- 1/2 onion sliced
- 2 red chilis sliced
- 3 tbsp corn (toast in a dry pan to dry out)
- sliced pepperoni (enough to cover the dough)
Spread the 2 tbsp of olive oil in black baking pan. Place the dough in the pan and try to stretch it to fit the pan. Don't worry if it won't stretch all the way. Cover with cling film and leave to rest in the fridge for an hour.
If using frozen dough make sure it is fully defrosted before starting. A black pan seems to create a better crust but a silver-coloured one will work fine. I used a pan measuring 34cm x 24cm.Remove the dough from the fridge and check to see if it reaches the edge of the pan. If not, re-stretch and leave to rest for another hour.
When ready to cook pre-heat the oven to 220ºC.
It's now time to dress the pizza. Start with the salami arranging the slices across the dough.
Next add blobs of pizza sauce across the surface (they don't need to be evenly spread out) and then the vegetables.
Add the mozzarella cheese making sure that the cheese spreads to the edge of the pan. Finally cover with slices of pepperoni.
Bake for 20-25 minutes until the top begins to brown and the base sounds hollow when tapped. Serve with a mixed salad and chips.