for 8 portions
2 tablespoons olive oil, divided
1 yellow onion, thinly sliced
1 green pepper, deseeded and cut into thin slices
non-stick cooking spray, for lubrication
½ cup pepperoni (75 g), sliced
¾ cup grated Parmesan cheese (80 g)
¾ cup grated mozzarella cheese (75 g)
7 slices provolone cheese
2 cups pizza sauce (530 g)
all-purpose flour, for dusting
1 pound of pizza dough (455 g)
Preheat the oven to 200°C (400°F).
Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast iron skillet over medium-high heat. Once pan is hot, add onion and cook until softened, about 4 minutes. Remove from skillet and set aside.
Add green pepper and cook until softened, about 5 minutes. Remove from skillet and set aside.
Turn off heat. Grease skillet with nonstick spray.
Arrange the pepperoni in an even layer at the bottom of the pan. Garnish with green peppers, onions, Parmesan cheese and mozzarella cheese. Arrange the provolone slices on top of the grated cheese in an even layer. Cover with pizza sauce and spread evenly.
On a lightly floured surface, spread the pizza dough in a 30 cm circle. Gently place the pizza dough on top of the pizza sauce, making sure the dough reaches the edges all around. Brush the dough with the remaining tablespoon of olive oil.
Bake in the oven for 25 minutes, until the dough is golden brown.
Carefully remove the pan from the oven. Place a large baking sheet on top and quickly turn the pizza over on the pan.
Return to the oven and bake for an additional 20 minutes, until the pepperoni starts to crisp.
Cut into 8 wedges and serve.