Do yourself a favor with this pepperoni pizza
I think we can all agree that, every once in a while, you just need a good pepperoni pizza. For me, I love it with a little burrata and some giardiniera. But you know what? We’ve been through a lot the past couple of years, and you owe it to yourself to throw a little gold leaf on there also, for you and your friends. Adding the gold leaf takes it from delicious to WOW! Believe me, this pizza means business.
As most of you know, it doesn’t do anything for flavor, but the eye appeal and all-around luxury of eating gold is fun. I like to think of this as half pizza, half disco ball. Plus, sourcing gold leaf is extremely easy. One of your distributors might carry it, or you can search online. It is quite tricky to work with, however, because it is very sticky. If you have a set of tweezers, I found that to be the easiest way to apply after baking.
Here’s the recipe:
- 1 8–10-ounce dough ball
- 3 ounces pizza sauce
- 3 ounces mozzarella
- 12-15 pieces of pepperoni
- 2 ounces burrata
- 2 tablespoons giardiniera (try a specialty market giardiniera)
- 1-2 pieces of gold leaf
- Baby basil leaves
- To start, grab yourself a dough ball.
- Stretch it to your desired size, then top with pizza sauce, mozzarella and pepperoni. I love cup and char pepperoni, so that’s what I use.
- Bake at 550-600 F for eight to ten minutes.
- After baking, set on a cooling rack and spoon your favorite giardiniera over the pizza. Try to dry it a little so as not to get too much of the moisture on your pizza.
- Next, top with your favorite burrata, gold leaf and baby basil leaves.