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Pepperoni Topping

  • SERVINGS: MAKES FOUR 10- TO 12-INCH PIZZAS
  • MAKE-AHEAD

  1. 10 ounces fresh mozzarella, sliced
  2. 5 ounces pepperoni, sliced
  3. 1/2 pound cacio de Roma cheese, grated
  4. 1 recipe Fresh Tomato Sauce Otto-Style
  5. 1 recipe Pizza Dough
  1. 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.