Ingredients:

  • 2 cups (250g) whole wheat pastry flour
  • 3/4 cup (180ml) warm water
  • 1 tsp (5g) active dry yeast
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) sea salt
  • 3/4 cup (180ml) crushed tomatoes
  • 1 tsp (5ml) dried oregano
  • 1 clove (5g) minced garlic
  • 1 cup (115g) shredded part-skim mozzarella cheese
  • 24 slices (60g) mini pepperoni

Instructions:

  1. Stir the warm water and yeast together; let it sit for 5 minutes until it becomes foamy.
  2. Combine flour and salt, then stir in the yeast mixture and olive oil. Knead on a floured surface for 3-5 minutes until the dough feels tacky but smooth.
  3. Roll the dough into a circle about 1/4 inch (6mm) thick. Use a circular cutter or a glass to stamp out 12 equal rounds and place them on a parchment-lined baking sheet.
  4. Spread roughly 1 tbsp (15ml) of the crushed tomato mixture (combined with oregano and garlic) onto each round, leaving a small border for the crust.
  5. Sprinkle a pinch of mozzarella over the sauce, place two mini pepperoni slices on each, then top with a final light sprinkle of cheese.
  6. Preheat oven to 425°F (218°C).
  7. Bake for 12-15 minutes until the cheese is bubbling and the edges of the crust are deep mahogany-brown.