Deep-dish pepperoni pizza

By Spencer Watts
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  • 3/4 cup (180 milliliters) tomato sauce
  • 2 tablespoons (30 milliliters) olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • 1/8 teaspoon (0.5 milliliters) salt
  • 1/8 teaspoon (0.5 milliliters) pepper
  • 454 grams store-bought pizza dough
  • 2 tablespoons (30 milliliters) cornmeal
  • 198 grams pepperoni slices
  • 1 cup (240 milliliters) grated mozzarella
  • 1/3 cup (80 milliliters) grated Parmesan cheese


  1. Preheat oven to 450F (230C).
  2. In a small bowl, combine tomato sauce, olive oil, garlic, salt and pepper. Set aside.
  3. 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.
  4. Remove from oven and drizzle with olive oil.


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