2 tablespoons (30 milliliters) olive oil + more for drizzling
2 garlic cloves, minced
1/8 teaspoon (0.5 milliliters) salt
1/8 teaspoon (0.5 milliliters) pepper
1 pound (454 grams) store-bought pizza dough
2 tablespoons (30 milliliters) cornmeal
7 ounces (198 grams) pepperoni slices
1 cup (240 milliliters) grated mozzarella
1/3 cup (80 milliliters) grated parmesan cheese
Preheat oven to 450 F (230 C).
In a small bowl, combine tomato sauce, olive oil, garlic, salt, and pepper. Set aside.
Roll or press out dough on a floured counter. Heat a skillet on the stove. Sprinkle cornmeal into skillet. Place dough in skillet, and press to cover. Press dough up the sides of the skillet to create a deep crust. Heat dough until it starts to bubble. Top with tomato sauce mixture. Place pepperoni pieces on top. Top with mozzarella and parmesan. Transfer skillet to oven. Cook 10-12 minutes, or until cheese is bubbly and crust is golden.