Small Recipe
Make Small Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Dough
Filling
Finish & Oil
Method
Base Dough
- 1
Activate yeast and mix
Combine warm water (about 105–115°F / 40–46°C) with sugar and instant yeast in a small bowl. Let rest 3–5 minutes until foamy. In a mixing bowl, whisk together flour and salt. Add yeast mixture and olive oil to flour and mix until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If using a stand mixer, knead on low with dough hook for 4–5 minutes. Dough should be slightly tacky but not sticky; add up to 1 tbs additional flour if it sticks excessively.
- 3
Filling
- 4
Prepare filling
While dough rests, combine shredded mozzarella, grated Parmesan, dried oregano and crushed red pepper in a small bowl. Keep tomato sauce and pepperoni nearby. If using sausage, ensure it is cooked, drained, and cooled before mixing.
- 5
Roll and fill
Lightly flour a work surface and roll the rested dough into a 6–7 inch (15–18 cm) round about 1/8–1/4 inch thick. Spoon the tomato sauce onto one half of the round leaving a 1/2 inch border. Top sauce with the cheese mixture (use about 2/3 of the cheese) and arrange pepperoni evenly over the cheese.
- 6
Seal
Fold the bare half of the dough over the filled half to make a semicircle. Press edges together, then crimp or fold to seal tightly. If needed, press with the tines of a fork to ensure a good seal to prevent leakage during baking.
Finish & Bake
- 7
Prepare topping oil
Melt unsalted butter in a small microwave-safe dish or saucepan and stir in minced garlic and chopped parsley.
- 8
Bake
Preheat oven to 425°F (220°C). Place the sealed pocket on a parchment-lined baking sheet. Brush the top lightly with garlic–butter mixture and sprinkle the coarse salt. Bake in the center of the oven 12–15 minutes until golden brown and cheese inside is melted. If the top browns too quickly, tent loosely with foil for the last few minutes.
- 9
Rest and serve
Remove from oven and let rest 3–5 minutes to let the filling set. Brush once more lightly with any remaining garlic–butter, sprinkle a touch more parsley if desired, then slice or serve whole. Serve warm with remaining tomato sauce for dipping if you like.