top of page
Malt Pepperoni Pizza

A homemade pizza base, bubbling cheese and crisp pepperoni make this a recipe worth adding to your next pizza night. Finished with fresh basil, chilli flakes and a drizzle of malt to complement the salty pepperoni.

Makes :

2-3 serves

Difficulty:

Medium

Preparation Time: 

15 minutes (+ 30 minutes resting time and 12 minutes cook time)

Ingredients

Malt Pizza Base 

  • 2 cups plain flour

  • 1 tsp instant yeast

  • 1 tsp sugar

  • ¾ cup warm water

  • 1 tbsp olive oil

  • ½ tsp salt

  • 2 tbsp Saunders’ Malt Extract 


Pizza Toppings

  • ¼ cup tomato sauce

  • 1–1½ cups grated mozzarella

  • 80–100g sliced pepperoni

  • ½ cup ricotta

  • Fresh basil leaves

  • Chilli flakes, to serve

  • 2 tbsp Saunders’ Malt Extract 

Method

  • To make the pizza base, combine the flour, yeast, sugar, and salt in a medium bowl. 

  • Add the warm water, olive oil, and Saunders’ Malt, mixing until a soft dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth.

  • Transfer dough to a lightly oiled bowl, cover, and allow to rise for 30 minutes or until it has doubled in size.

  • While the dough is rising, preheat the oven to 220°C (200°C fan-forced).

  • When ready, roll the dough out on a lightly floured surface, then transfer onto a baking tray or pizza stone. 

  • Spread evenly with tomato sauce, leaving a small border around the edges. Top with mozzarella, sliced pepperoni, and dollops of ricotta.

  • Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling and golden.

  • Remove pizza from the oven and top with fresh basil, chilli flakes and a drizzle of malt extract just before serving. 


Tip: For a quicker option use a store-bought pizza base or pre-made pizza dough.

bottom of page