Hello. C J here. It’s time for another recipe. This one’s for super pepperoni pizza. It’s called super because I used three kinds of pepperoni in it. I don’t know why I did this. It really wasn’t necessary. It tasted great though. I first made this last Canada day and I thought I’d share it here. The recipe used homemade pizza dough that I’m not giving a recipe for here. It’s identical to the homemade pizza dough found on Allrecipes through, so if you have a bread machine feel free to use that.
Ingredients
One Batch of Pizza Dough
One Cup of Tomato Pasta Sauce
One Block of Mozzarella Cheese
One Teaspoon of Minced Garlic
One or more Packages of Pepperoni, Salami or other Deli Meats
Salt and Pepper to Taste
For the Pizza
Flour a clean working surface, your hands and a rolling pin. Roll the pizza dough into a square about two feet by one and a half feet. You want it to fit onto a rectangular baking pan, the kind used for cookies.
Measure the cup of tomato sauce into a bowl and add in the garlic, salt and pepper. Mix.
Grate the block of mozzarella on a box grater.
Grease a square baking sheet and lay the pizza dough onto it. Fold over the edges if they are larger than the baking sheet. Spread on the cup of tomato sauce, layer the cheese on that and then place a layer of deli meat on that. Keep layering meat until you run out.
Bake at 350 for 20-30 minutes or until golden brown. Let cool 10 minutes before cutting and serving.
Fun fact, this recipe is high in sodium. This is intentional. It’s designed to be eaten during the summer or after exercise. Heat and physical activity drain the body of sodium quickly. The only way to regain that is through salty food. Sodium is actually an incredibly useful molecule in the body. The nerves that run both thinking and movement require sodium to function.
Salt isn’t a bad thing. Out body finds it tasty because it makes us healthier. In moderation, of course. Living off potato chips is not moderation. So have food that tastes good. By the way I’m a highly trained biochemist so I’m pretty well qualified to make this ststement. I could point out the exact chemical pathways in the body that use salt to keep us healthy. Maybe that one’s a conversation for another day. Thanks.
C J Mcpherson