A delicious blend of fresh mozzarella, juicy golden tomatoes, pepperoni and basil make this Golden Tomatoes Pepperoni Pizza perfect for pizza night or a quick and easy meal with your family.
Is pizza night a thing in your house? It looks like we are ready to add one more tradition to our weekly meal plan, and in honor of Savory Wednesday on P&P I am sharing with you this homemade golden tomatoes pepperoni pizza that was our dinner one week ago.
Remember when I told you that one night I made three pizzas? Yes, we basically went crazy and experimented with different flavors and textures and ended up with three decent size pizzas and very full bellies. This golden tomatoes pepperoni pizza that is loaded with fresh mozzarella cheese, a little marinara and lots of fresh basil was my husband’s favorite.
He saved the leftovers and ate them cold the next day, and I must say that this golden tomatoes pepperoni pizza was delicious even cold. I loved the combo so much, and especially I loved using golden cherry tomatoes. They are a little sweeter than regular tomatoes, which balanced so well the tart marinara sauce and salty pepperoni. They basically brighten up the pizza, also they turn a beautiful dark orange color when baked.
This golden tomatoes pepperoni pizza was the third one I made that night, and even if our bellies were full we still enjoyed each a slice, since the combo was so irresistible. I had some leftover micro greens in the fridge, and I added them to the pizza, they added a nice pop of color, and their mild taste was very nice in contrast with the more powerful basil.
Now happy middle of the week my friends, I hope you are having a good one so far, and if you are looking for a quick and easy dinner, maybe even date night dinner, surprise your loved ones with this gourmet golden tomatoes pepperoni pizza that its so easy to make and will get you so many praises!
- Pizza Dough:
- 1⅛ cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 8 mini golden cherry tomatoes, halved
- Marinara or Pizza Sauce - I used 4-5 tablespoons
- 12 large pepperoni slices
- 1 lb. fresh mozzarella cheese, sliced rondelle
- Fresh basil
- Micro greens
- Pizza Dough:
- In a large bowl, combine water, yeast and olive oil and let sit until foamy, about 10 minutes. Add in 2½ cups flour and salt, stir the dough with a spatula until its combined, but still sticky.
- Using your hands, form the dough into a ball place it on a floured surface, add the remaining ½ cup of flour to the dough and knead it for a few minutes.
- Rub the same bowl with olive oil then place the dough inside, cover with a towel and place in a warm place to rise for about 1-1½ hours.
- After the dough has risen, punch it down and place it back on the floured surface.
- Using a rolling pin, form it into your desired shape that would match the pizza pan you will be using for baking.
- If using a pizza stone, preheat it in a very hot 500F oven for at least 45 minutes. I do not own a pizza stone, so I baked the pizza on a pizza pan at 425F.
- Once you rolled your pizza, if you are using a pizza pan like I did, transfer the pie now to the pan and start assembling it.
- If using a pizza stone, place the pie on cardboard or pizza peel that was well dusted with semolina flour or corn meal.
- Pour the pizza sauce in the center, using a spoon spread it around leaving 1 inch at the edges. Top with pepperoni, followed by mozzarella cheese and top with halved mini golden cherry tomatoes.
- Gently slide the pie on the preheated pizza stone in a hot 500 - 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges.
- If using a pizza pan like I did, transfer the pan to the oven and bake for 10-12 minutes or until golden brown on the edges.
- Remove from the oven and sprinkle with fresh basil and micro greens. Allow the pizza to rest for a few minutes before serving for the cheese to set.