Hippy Pepperoni Recipe

Warm 1 tsp olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring, until fragrant but not browned, about 30–45 seconds.

Add crushed tomatoes and tomato paste, stirring until paste is fully incorporated and sauce is smooth.

Stir in dried basil, oregano, sugar, 1/4 tsp salt and 1/8 tsp black pepper. Bring sauce to a gentle simmer, reduce heat to low and simmer uncovered for 8–10 minutes to thicken slightly and let flavors meld.

Taste and adjust seasoning (add up to another 1/4 tsp salt if needed). Remove from heat and let cool slightly before assembling pizza.

Preheat

Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a convection or pizza setting, use it.

Prepare the dough: if refrigerated, let the dough sit at room temperature 20–30 minutes to relax for easier stretching. Lightly flour your work surface and stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust.

Transfer the stretched dough to a lightly floured pizza peel or an inverted baking sheet dusted with semolina or flour to prevent sticking.

Brush the dough rim lightly with 1 tablespoon olive oil to help it brown and season the edge. Scatter a pinch (about 1/4 tsp) of sea salt across the rim and a light dusting of cracked black pepper and optional 1/2 tsp dried oregano over the outer crust if desired.

Spread 3/4 cup of Evel's tomato sauce evenly over the pizza dough, leaving the outer 1/2–3/4 inch rim uncovered. Use the back of a spoon to create a thin, even layer — slightly more sauce toward the center if you like.

Evenly sprinkle 1 1/2 cups shredded vegetarian mozzarella over the sauced dough, leaving small gaps so the sauce can peek through.

Arrange about 20 vegetarian pepperoni slices evenly across the cheese, slightly overlapping by one-third for good coverage. If you prefer crispier edges, place a few pepperoni slices on the outer crust but not all the way on the rim.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through, until the crust is puffed and golden and the cheese is melted and bubbling. Baking time will vary depending on oven and stone temperature.

If you want slightly browned pepperoni edges, switch oven to broil for 30–60 seconds at the end — watch closely to prevent burning.

Remove pizza from oven and let rest 2–3 minutes. Drizzle a scant additional 1/2 teaspoon olive oil over the top if desired, then slice into 8 slices.

Serve hot. Leftovers can be reheated in a skillet or oven at 375°F (190°C) until warmed through.