Blistered Pepperoni Pan Pizza

⏱ 110 min · Serves 2

A crisp-bottomed, cheese-edged pan pizza crowned with cupped, curling pepperoni. No pizza stone, no fuss \u2014 just a heavy skillet and a very hot oven.

Per serving: 1145 kcal · 49.0g protein · 106.0g carbs · 57.0g fat

Ingredients

• 250g strong white bread flour
• 5g fine salt
• 4g instant dried yeast
• 1 tsp caster sugar
• 165ml warm water
• 1 tbsp olive oil, plus 2 tbsp for the pan
• 200g tinned San Marzano tomatoes, crushed by hand
• 1 small garlic clove, grated
• 1/2 tsp dried oregano
• Pinch of salt and sugar, to taste
• 180g low-moisture mozzarella, grated
• 30g Parmesan, finely grated
• 70g pepperoni slices (the small, cupping kind)
• Handful of fresh basil leaves
• 1/2 tsp chilli flakes (optional)

Method

1. Mix flour, salt, yeast and sugar in a bowl. Add the warm water and 1 tbsp olive oil, stir to a shaggy dough, then knead 8 minutes until smooth and springy.
2. Cover and leave to rise in a warm spot for 1 hour, until roughly doubled.
3. Pour 2 tbsp olive oil into a 25cm cast-iron or heavy ovenproof skillet. Tip in the dough and press it out towards the edges. If it springs back, rest 10 minutes and press again. Leave to puff for 20 minutes.
4. Meanwhile, stir the crushed tomatoes with garlic, oregano and a pinch each of salt and sugar. Heat the oven to 250C/230C fan.
5. Scatter half the mozzarella straight onto the dough (this keeps it crisp), then spoon over the sauce, leaving a 1cm border. Add remaining mozzarella, the Parmesan, and arrange pepperoni on top, pushing a few slices right to the edge so the cheese caramelises.
6. Bake on the top shelf for 14\u201317 minutes until the cheese is blistered and the pepperoni cups are crisp and pooling with red oil.
7. Set the skillet over a medium hob burner for 1\u20132 minutes to crisp the base \u2014 lift an edge with a spatula to check it's golden.
8. Slide onto a board, scatter with basil and chilli flakes, rest 3 minutes, then cut into wedges.