Pepperoni and pesto pizza

Name: Pepperoni and pesto pizza
Prep time: 5 s
Cook time: 15 s
Total time: 20 s
Yield: 4
Ingredients: 1 ball frozen pizza dough (340 g or bigger); ½ cup (125 ml) pizza sauce; 15 or more slices Fantino&Mondello Sliced Dry Pepperoni - Original; 1 ¼ cup (310 ml) grated mozzarella cheese; 200 g pesto with 4 nuts and cheese

Dry Sliced – Pepperoni

Ready to serve in less than 20 minutes, this pepperoni and pesto pizza will become your new go-to recipe.

Portions

4 servings

Preparation

5 minutes

Cooking

15 minutes

INGREDIENTS

1 ball frozen pizza dough (340 g or bigger)
½ cup (125 ml) pizza sauce
15 or more slices Fantino&Mondello Sliced Dry Pepperoni – Original
1 ¼ cup (310 ml) grated mozzarella cheese
200 g pesto with 4 nuts and cheese

PREPARATION

Thaw the pizza dough in the refrigerator overnight or on the counter at room temperature for 3 hours.
Use a rolling pin to spread the dough. For easy handling, sprinkle with a little flour.
Spread the pizza sauce over the dough.
Add enough grated cheese to cover the entire pizza.
Arrange the pepperoni slices over the cheese.
Add dabs of pesto all over the pizza, in-between the pepperoni slices.
Bake in the oven for 15 minutes, or until the crust is golden.

TIPS

For a little variation, add a different flavoured pesto or replace the pepperoni with sliced chorizo!

Dry Sliced – Pepperoni

Dinners

Pepperoni and pesto pizza

Dry Sliced – Pepperoni

TIPS

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