Pizza Tenderoni

Votes: 1

Time: 8 hours 40 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 542, total fat 14 G., saturated fats 5 G., proteins 17 G., carbohydrates 86 G., fiber 4 G., cholesterol 25 mg, sodium 448 mg, sugar 13 G.

Try a new twist on a savory pepperoni pizza with a sweet honey twist. Make it with a quick homemade tomato sauce, pepperoni sausage, and mozzarella, bake it in the oven, and immediately drizzle it with a mixture of Calabrian chili paste and honey when it's done.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pizza dough

15 g fresh yeast
1.1 kg of flour + extra for sprinkling
30 g of sea salt
1 tbsp. l. olive oil
Special equipment: pizza stone; vegetable mill; pizza shovel

Filling

2 cups canned tomatoes
3 tbsp. l. olive oil
0.5 cup Calabrian chili paste
0.5 cups honey
2 tbsp. grated fresh mozzarella
110 gr. pepperoni slices

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, Calabrian pepper (paste), tomatoes, mozzarella cheese, pepperoni sausage, honey

Cooking the dish according to the recipe:

Dough:

Heat 3 1/4 cups of water to 35°C. Dissolve the yeast in the water and transfer it to the bowl of a stand mixer fitted with a paddle attachment; add all the flour. Mix with the mixer on the lowest speed for about 2 minutes. Add all the salt and olive oil.
Continue mixing until the dough no longer sticks to the sides of the bowl and all ingredients are fully incorporated, another 6-7 minutes. Cover with a damp cloth and let sit at room temperature for 8 hours or overnight.

Knead the dough and divide it into 4 portions. Place on a floured baking sheet, then cover loosely and let rest at room temperature for another 2 hours.
Preheat the pizza stone in the oven at 230°C for at least 30 minutes.
Pizza toppings:

Puree the tomatoes through a vegetable mill into a small bowl and season with salt to taste. Add the olive oil. In another small bowl, mix the chili paste with honey.
Lightly dust a pizza peel with flour. Use a rolling pin to roll the dough ball out evenly into a circle approximately 30 cm in diameter.
Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border. Sprinkle with 1/2 cup mozzarella and top with a quarter of the pepperoni slices. Place the pizza on the hot stone and bake until crisp and dark golden brown, about 10 minutes.
Remove from the oven and drizzle with honey chili paste. Repeat with the remaining pizza dough and topping ingredients and serve.