Pregnancy Friendly Classic Pepperoni Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 2 tbsp olive oil, plus more for the bowl
For the sauce
- 1 can (14 oz) whole peeled tomatoes
- 1 clove garlic, minced
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
For the pizza
- 8 oz low-moisture mozzarella, shredded
- 3 oz pepperoni, thinly sliced
Chef's tipUse the same amount wherever pepperoni appears. - 1 tbsp olive oil, for brushing the crust
For serving
- ¼ cup grated parmesan, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the flour, 1 tsp kosher salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.
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