Paleo pepperoni pizza
An exotic take on pepperoni pizza. This recipe is one for the ages.
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Ready Time
30 mins
30 mins
Preparation
20 mins
20 mins
Cooking
10 mins
10 mins
Serves
2
30 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
10 mins
Cooking
Cooking
2
Serves
Serves
Ingredients
- 400g pizza dough (see Almond or Cauliflower pizza dough recipe)
- 1⁄3 cup tomato sauce (see Tomato pizza sauce recipe)
- 100g Macadamia cheese (see Macadamia cheese recipe)
- 1 tablespoon chopped flat-leaf (Italian) parsley
- 10 slices pepperoni
- 6 – 8 cherry tomatoes, sliced
- Extra virgin olive oil
- 2 macadamias, grated
- Fresh mint leaves, to serve
- Sea salt and black pepper, to taste
Method
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- Spread tomato sauce over pizza base; sprinkle evenly with parsley, cherry tomatoes, pepperoni and macadamia cheese. Season with salt and freshly cracked pepper.
- Select CLASSIC crust setting.
- Transfer pizza and baking paper together onto pizza stone and close lid. Cook for 2 minutes.
- Open lid and slide paper out carefully; close lid and cook a further 5-10 minutes or until cooked to your liking.
- Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown.
- Open lid carefully with oven mitt and remove pizza onto a chopping board.
- Finely grate the macadamias over the top, garnish with mint leaves.
- Drizzle with olive oil.
- Cut into 8 wedges and serve immediately.
Appliance
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