P’tit Québec Pepperoni Pizza
Ditch delivery and enjoy the magic of pizza night with a homemade pie!
| Prep Time | Cook Time | Yields |
|---|---|---|
| 15 Minutes | 12 Minutes | 1 x 12-inch (30 cm) pizza, 8 slices |
Dough
- 400 g pizza dough
- 3 tsp (45 mL) olive oil, divided
Pizza Sauce
- 1/3 cup (75 mL) quality pizza sauce
- 1 tsp (5 mL) each Italian seasoning and fennel seed
Toppings
- 3 cups (750 mL) grated P’tit Québec Pizza Mozzarella Gourmet!!
- 40 g pepperoni slices (about 16)
- 1/4 cup (50 mL) each sliced bell pepper and sliced red onion
- 2 tbsp (25 mL) sliced black olives, drained
- 1 tsp (5 mL) crushed chili flakes (optional)
Pizza Mozzarella Gourmet!
Directions
- Preheat oven to 500°F (260°C), with the rack positioned in the lower third of the oven.
- Place the dough in a medium bowl lightly coated with 1 tsp (5 mL) of the oil. Cover with a clean dish towel and let come to room temperature for 30 minutes.
- Prepare a pizza pan by brushing with the remaining oil (2 tsp / 10 mL); set aside.
- In a small bowl, mix the pizza sauce with the Italian seasoning and fennel seeds. Set aside.
- Once the dough has reached room temperature, gently punch it down to release air and turn it in the bowl to coat with oil.
- Transfer the dough to the counter and shape into a disc by pressing gently with your fingers. Lift the dough by the edges and rotate it between your hands, letting gravity stretch it to the desired size.
- Place the dough on the prepared pan, adjusting to fit and pinching any tears to seal.
- Spread the sauce evenly over the dough using the back of a spoon, leaving the outer edge clear for the crust.
- Sprinkle evenly with P’tit Québec Pizza Mozzarella. Top with pepperoni, bell peppers, red onion, olives, and chili flakes if using.
- Bake until the crust is crisp and the cheese is fully melted and lightly golden, about 12–14 minutes.
- Slice into 8 and serve.
