A weeknight pizza with minimal fuss, built on store-bought dough or a quick no-rise crust. The uncured pepperoni and provolone are the only toppings you need, letting their flavors take the lead without a long ingredient list.

Serves 2. 25 minutes, 10 at the stove.

About 1560 calories a serving, 55 g protein, 190 g carbohydrate, 64 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 475°F [240°C]. If using store-bought dough, let it come to room temperature for 5 minutes while the oven preheats.
2. Stretch or press the dough onto a baking sheet or pizza pan. Brush lightly with 1 tablespoon of oil and sprinkle with one quarter teaspoon salt.
3. Slice the provolone into quarter-inch pieces and arrange them evenly over the dough. Tear or slice the 3 oz of uncured pepperoni into small pieces and scatter them over the cheese.
4. Bake for 12 to 15 minutes, until the cheese melts, the pepperoni edges curl, and the crust is golden at the edges.12 min
5. Remove from the oven and let it rest for 2 minutes. Drizzle with the remaining 1 tablespoon of oil if you like.

Note Swap the store-bought dough for a simple no-rise crust made with 1.5 cups flour, 0.5 teaspoon salt, 2 tablespoons oil, and 4 to 5 tablespoons water mixed into a dough. Leftovers keep covered in the fridge for three days and reheat well in a 350°F oven. Serve with a simple green salad or pickled vegetables on the side.