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Pepperoni Topping

Contributed by Mario Batali

SERVINGS: MAKES FOUR 10- TO 12-INCH PIZZAS

•MAKE-AHEAD

video Mario Batali: Why He Became a Chef

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10 ounces fresh mozzarella, sliced
5 ounces pepperoni, sliced
1/2 pound cacio de Roma cheese, grated
1 recipe Fresh Tomato Sauce Otto-Style
1 recipe Pizza Dough

Spoon and spread approximately 1/3 to 1/2 cup of the tomato sauce on each rolled-out round of pizza dough. Arrange the mozzarella and pepperoni on the 4 pizzas and sprinkle the cacio de Roma on top before baking.

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