Bianco Pepperoni Pizza

Made with passion, served with love.

Spoil yourself with this classic Pepperoni pizza with a twist. It is easy to make, but will make the audience request more when tasting it.


  • 1 batch of a good pizzadough
  • 1 dl Ricotta 
  • 50 g fresh mozzarella 
  • 8 slices of Lomo Curado 
  • 10 slices of Pepperoni sausage
  • 2 Tbsp. green pesto
  • 2 springs of fresh Rosemary

Instructions when cooking…

Preheat the oven at the highest level for approximately 20 minutes until the stone reaches 400+ degrees.

Roll the pizza dough as you prefer the shape of your pizza. Add the Ricotta onto the dough with a gap of 1 centimeters from the edge of the pizza. 

Take the mozzarella, break it into smaller pieces and distribute them as app.10 smaller pieces on top of the pesto.
Add the slices of your Pepperoni evenly onto your pizza.

When the oven is preheated to 350 degrees and ready, then you add some durum flour onto the pizza spatula to avoid the dough to stick to it. Get your dough onto the spatula and place it in the middle of the oven.

Bake it for approximately 2 minutes, while rotating the dough a quarter every 30′ seconds.

Take the pizza out of the cozze oven, and add the pesto and fresh Rosemary onto the pizza, and place it on your cutting board.

Add a little olive oil gently before serving, and slice it into 8 delicious slices.

Enjoy the pizza 🙂