Makes: 8–10 pieces
Prep: 15 min | Bake: 18–22 min
Ingredients
- 1 lb (450 g) pizza dough
- 2 cups shredded low-moisture mozzarella
- ½ cup grated Parmesan
- 15–20 slices pepperoni
- ¼ cup sliced green jalapeños
- ¼ cup sliced black olives
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- ¼ tsp black pepper
- Pinch of salt
- Marinara sauce, for dipping
Method
- Heat oven to 425°F (220°C). Line a large baking sheet with parchment and lightly oil it.
- Shape the dough. Roll the pizza dough into a rectangle about ¼ inch / 6 mm thick. Cut into 8–10 rectangular pieces.
- Add the cheese. Sprinkle each rectangle generously with mozzarella and Parmesan, leaving a small border around the edges.
- Top it. Add pepperoni, jalapeño and olives. Sprinkle with Italian seasoning, garlic powder, red pepper flakes and black pepper.
- For the crispy edges: Brush the exposed dough lightly with olive oil. For an especially golden crust, sprinkle a little Parmesan around the edges.
- Bake for 18–22 minutes, until the cheese is bubbling and deeply golden and the bottoms are crisp.
- Extra-crispy finish: Move the tray to the upper rack and broil for 30–60 seconds. Watch constantly—the cheese can burn quickly.
- Rest for 3–5 minutes, then serve hot with warm marinara.
🔥 Best trick for the texture in your photo
Use low-moisture mozzarella, don’t overload the toppings, and bake the pieces on a preheated metal baking sheet. That gives you the browned, crunchy underside while keeping the cheese stretchy and golden.
