Categories: Pizza/flatbread
Ingredients
- Olive oil
- 1 pound pizza dough, at room temperature
- 8 ounces shredded Italian cheese blend or mozzarella cheese (about 2 cups)
- 1 1/2 teaspoons minced fresh rosemary leaves
- 1 1/2 teaspoons minced fresh oregano leaves
- 1/2 cup pepperoni slices, cut into strips
- 1 tablespoon grated Parmesan or Pecorino cheese
- Warm pizza or marinara sauce, for serving
Directions
- Arrange a rack in the middle of the oven and heat to 450°F. Coat a rimmed baking sheet with about 1 1/2 teaspoons of oil; set aside.
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Pull, stretch, and roll out the pizza dough on a lightly floured surface to shape it into a rectangle approximately the size of the baking sheet, about 11 by 17 inches. If the dough is cold, it won’t stretch well and will bounce back, so make sure it’s thawed enough.
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Transfer the dough to the oiled baking sheet. Lightly drizzle the dough with more oil and brush or spread out with your fingers to coat the dough.
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Sprinkle the shredded cheese evenly over the dough, then sprinkle with the rosemary and oregano. Top with the pepperoni strips, then sprinkle with the Parmesan.
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Bake until the cheese is browned and very bubbly, about 10 minutes. Let the pizza cool on the baking sheet for 3 to 4 minutes, then transfer to a cutting board. Cut in half horizontally, then cut both halves into sticks that are each about 1 1/2 to 2 inches long. Serve with pizza sauce or marinara sauce for dipping.