Pepperoni-style classic pizza

A crisp yeasted base topped with tomato sauce, mozzarella and curls of pepperoni finished with a drizzle of olive oil.

Ingredients

• 1 pizza base (homemade or shop-bought, about 30cm)
• 1/2 cup tomato passata
• 1 garlic clove, crushed
• 1 tsp dried oregano
• Salt and pepper
• 120g mozzarella, torn
• 50g pepperoni slices
• Olive oil, fresh basil to finish

Method

1. Preheat oven to its highest setting (250°C+) with a pizza stone or inverted tray inside for 20 minutes.

2. Mix passata with garlic, oregano, salt and pepper.

3. Stretch the base to a 30cm round. Spread tomato sauce thinly, leaving a 2cm border.

4. Scatter mozzarella evenly, then drape pepperoni slices — they should curl up at the edges as they bake.

5. Bake 8-10 minutes until the base is crisp and golden and the cheese bubbles.

6. Drizzle with olive oil, scatter basil, slice and serve immediately.

Notes

Highest oven heat + preheated stone = restaurant crispness.