Deepdish pizza with salami and oregano

Pasta & Pizza
Written By ANNA Test Kitchen

A hearty and satisfying pizza perfect for a weeknight dinner.

Ingredients

2 pizza doughs

1 cup pizza sauce

2 cups mozzarella cheese, shredded

2 ounces sliced pepperoni

2 tablespoons oregano, fresh

Preparation

Preheat oven to 550°F. Preheat baking sheet. On lightly floured surface, roll dough into rectangle. Place onto preheated baking sheet. Push dough into corners. Top with sauce, cheese, pepperoni and oregano. Bake 6-8 minutes until until crusts are crisp and tops golden.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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