•Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar,
and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on
low, mix until the dough starts to come together. Increase the speed to medium-high and mix until
the dough comes away from the sides of the bowl and crawls up to dough hook.
•Grease a mixing bowl with the olive oil. Place the dough in the greased bowl and turn once. Cover the
bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2
• Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the
pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double
in size, about 45 minutes.
• In a mixing bowl, combine the ricotta, eggs, pepperoni, Mozzarella cheese, Parmesan cheese, garlic
and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the
entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough.
NOTE: **The filling must be at room temperature to smear evenly.
•Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12
pieces. Drizzle the top with a little good extra virgin olive oil.
Yield: 8 servings