Requested by my husband last night. 🤍

This one is a kids favorite too. This is what they all had for lunch today. I like it, but I prefer lots of olives and feta to the pepperoni, but I might have a small slice myself for dinner with a big salad.

This is just my regular Sourdough recipe. I bake an additional 6 minutes (covered) due to the cheeses and oils from the pepperoni. Nothing to measure, just a few handfuls of cheese and layer pepperoni as you shape. Mine starts out looking like a stretched out pizza about to go in the oven. With each fold inward (to create my final shaped dough) I add a little more cheese and pepperoni until it’s in ball form, then I hold it firmly with my hands on each side, pulling it towards me little by little, until it tightens up into a ball.

I pop it into my banneton basket and place it in the freezer for 20 minutes before scoring and baking. It’s hard to score sourdough with inclusions but getting it really cold makes it so much easier.

Enjoy!