Ingredients
Sauce:
½ cup tomato sauce (no salt)
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili powder
1 tsp olive oil
Pizza:
¾ - 1lb (335-450g) pizza dough
Flour, for stretching dough
Olive oil for brushing
½ cup of the pizza sauce (see above)
10-15 slices of pepperoni slices
227g mozzarella, grated
½ tsp freshly ground black pepper
1 tsp oregano, fresh (optional)
Preparation
Open (Flat) and Closed Position
Plates: Grill or Griddle
In a medium bowl, prepare the sauce by combining sauce ingredients. (You may wish to blend all ingredients in a blender for a smoother texture. Freeze leftover sauce for up to 3 months.)
Place grill or griddle plates onto the Grill Master and preheat both to 220°C by touching the BURGER button or TEMP once and the – button to desired temperature. Touch OK to start preheating.
Roll dough to about 10-inch rectangle or fit to plate as best as you can.
Brush top and bottom dough with oil.
Place dough on griddle and set timer to 5 minutes. Cook in Closed position.
Open grill, spread ¼ cup of the sauce over the dough and leave at least ½-inch border around the edges.
Chop half of the pepperoni and sprinkle it over the sauce. Top with grated mozzarella and place the pepperoni slices. Season with freshly ground black pepper.
Adjust cover height, close upper plate to just about hover above the pizza. Cook until cheese is melted and crust is golden brown for about 10-15 minutes (set timer to desired duration).
Top with oregano and serve immediately.