This pizza was inspired by Zaccary’s Pizza, our local pizzeria. They sprinkle the top of their pizza’s with a generous dose of oregano. It is the perfect touch. I tried to recreate some of that deliciousness with this recipe, a tiny little twist on a classic pepperoni pizza pie.
Yield: 1 large (serves 4) or 2 small (serves 2) pizzas
Tomato paste (I like the garlic flavoured kind)
1 ½ teaspoons Italian seasoning
1 to 2 cups shredded mozzarella cheese
1 cup sliced pepperoni
1 teaspoon dried oregano
1 teaspoon dried basil
See pizza dough recipe for instructions on making and rolling out the dough.
Preheat oven to 450F.
Spread the tomato paste over the crust in a thin layer (I use the back of a spoon). Then sprinkle with the Italian seasoning.
Place the pepperoni over the sauce, but reserve about a quarter of the slices to place on top of the cheese at the end (to get crispy).
Sprinkle the cheese over the pepperoni until covered. Place the reserved pepperoni on top. Then sprinkle with the basil and oregano.
Place in the oven and bake for about 15 to 20 minutes, until the crust is browned and lightly blistered.
To Freeze: Prepare as above, but only bake it for 10 minutes to allow everything to bind together. Let cool, then place in a plastic freezer bag and freeze. When you are ready to eat the pizza, bake from frozen at 450F for 15 to 20 minutes.