Vegetarian’s Pepperoni Recipe
Tomato Sauce + Vegan Pepperoni + Fontina + Fontinella + Oregano + Olive Oil
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Ingredients
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Dough & Assembly
Tomato Sauce
Toppings
Method
Dough & Assembly
- 1
Preheat and prepare
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a conventional oven without a stone, preheat to 475°F (245°C).
- 2
On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round. Transfer to a pizza peel or an inverted baking sheet dusted with flour or cornmeal to prevent sticking.
- 3
Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.
Tomato Sauce
- 4
Make quick pizza sauce
In a small saucepan or skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and stir 30 seconds until fragrant, do not brown.
- 5
Add 1 cup crushed tomatoes, 1 teaspoon tomato paste, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dried oregano. Stir to combine.
- 6
Bring sauce to a gentle simmer and cook 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly.
- 7
Spread about 3/4 cup of the sauce evenly over the prepared dough, leaving a 1/2–3/4 inch rim for the crust. Use less sauce if you prefer a lighter top.
Toppings
- 8
Evenly sprinkle 1 cup shredded fontina and 1 cup shredded fontinella over the sauced dough, distributing the cheeses to cover most of the surface but not pile too thickly.
- 9
Arrange 12 vegan pepperoni slices in a single layer across the cheese. Overlap slightly if needed, but avoid heavy stacking so the pizza bakes evenly.
- 10
Sprinkle 1 teaspoon dried oregano evenly over the toppings and 1/4 teaspoon crushed red pepper flakes for a hint of heat (omit or reduce for milder flavor).
- 11
If using fresh basil, tuck the leaves between pepperoni slices so they wilt but don’t burn.
- 12
Drizzle 1 teaspoon olive oil lightly across the top for sheen and better browning.
- 13
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or at 475°F (245°C) for 10–12 minutes, until the crust is golden, the cheese is melted and bubbling and pepperoni edges are slightly crisp.
- 14
Remove pizza from oven and let rest 2–3 minutes. Slice into 8 pieces and serve immediately.