Pete Evans' Pepperoni and Mint Pizza

Makes one 30 cm (12 inch) round pizza / serves 1–2:


semolina or plain (all-purpose) flour, for dusting
170 g (6 oz) pizza dough ball (see pages 222.224)
80 ml (2. fl oz/. cup) pizza sauce (see page 231)
1 crushed garlic confit clove (see page 233)
50 g (1. oz) shredded mozzarella cheese
30 g (1 oz) buffalo mozzarella cheese, torn into pieces,
plus 30 g (1 oz) extra, torn into small pieces
1 tablespoon chopped flat-leaf (Italian) parsley
1 roma (plum) tomato, thinly sliced into 8 pieces
12 large pepperoni slices or 30 small pepperoni slices
sea salt and freshly ground black pepper
12 large mint leaves (optional)
pinch of dried chilli flakes (optional)


Place a pizza stone in the oven and preheat the oven to 250°C (500°F/Gas 9)
or to its highest temperature. Once it has reached the temperature, it will take
about 15 minutes for the pizza stone to heat up.
Lightly dust a clean work surface with semolina or flour, then roll out the
dough ball into a 30 cm (12 inch) round that is about 3 mm (1/8 inch) thick. Transfer
the pizza base onto a piece of baking paper; this is necessary for transferring the
assembled pizza to the heated pizza stone. Prick the pizza base all over with a fork
or docker.
Spread the pizza sauce evenly over the pizza base then spread the garlic
confit over the top. Sprinkle over the shredded mozzarella, buffalo mozzarella
pieces and parsley. Place the tomato and pepperoni slices around the pizza
evenly and season with sea salt and freshly ground black pepper.
Transfer the pizza onto the heated pizza stone. Cook the pizza in the oven
for 5–10 minutes or until golden and crisp.
Using a pizza paddle or wide spatula, carefully transfer the pizzas to a
chopping board or plate. Sprinkle over the mint leaves, if using, and extra buffalo
mozzarella pieces. Sprinkle with the dried chilli flakes, if desired, and serve.



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