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Golden Tomatoes Pepperoni Pizza

Golden Tomatoes Pepperoni Pizza

Golden Tomatoes Pepperoni Pizza is a delicious blend of fresh mozzarella, juicy golden tomatoes, pepperoni and basil. It is perfect for pizza night or a quick and easy meal with your family.
Course Main Course
Cuisine American
Keyword Golden Tomatoes Pepperoni Pizza
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 servings
Calories 381kcal
Author Catalina Castravet


Pizza Dough:

  • 1⅛ cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt


  • 8 mini golden cherry tomatoes halved
  • 5 tablespoon marinara sauce
  • 12 pepperoni slices
  • 1 lb. fresh mozzarella cheese sliced rondelle
  • fresh basil
  • micro greens


Pizza Dough:

  • In a large bowl, combine water, yeast and olive oil and let sit until foamy, about 10 minutes. Add in 2½ cups flour and salt, stir the dough with a spatula until its combined, but still sticky.
  • Using your hands, form the dough into a ball place it on a floured surface, add the remaining ½ cup of flour to the dough and knead it for a few minutes.
  • Rub the same bowl with olive oil then place the dough inside, cover with a towel and place in a warm place to rise for about 1-1½ hours.
  • After the dough has risen, punch it down and place it back on the floured surface.
  • Using a rolling pin, form it into your desired shape that would match the pizza pan you will be using for baking.
  • If using a pizza stone, preheat it in a very hot 500F oven for at least 45 minutes. I do not own a pizza stone, so I baked the pizza on a pizza pan at 425F.


  • Once you rolled your pizza, if you are using a pizza pan like I did, transfer the pie now to the pan and start assembling it.
  • If using a pizza stone, place the pie on cardboard or pizza peel that was well dusted with semolina flour or corn meal.
  • Pour the pizza sauce in the center, using a spoon spread it around leaving 1 inch at the edges. Top with pepperoni, followed by mozzarella cheese and top with halved mini golden cherry tomatoes.
  • Gently slide the pie on the preheated pizza stone in a hot 500 - 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges.
  • If using a pizza pan like I did, transfer the pan to the oven and bake for 10-12 minutes or until golden brown on the edges.
  • Remove from the oven and sprinkle with fresh basil and micro greens. Allow the pizza to rest for a few minutes before serving for the cheese to set.


Calories: 381kcal | Carbohydrates: 38g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 754mg | Potassium: 237mg | Fiber: 4g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 0.7mg | Calcium: 346mg | Iron: 3.7mg