Pepperoni, mushroom and olive shortcrust pizza recipe

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Nothing beats a classic pepperoni pizza, and with added mushrooms and olives this dish is far healthier than shop-bought pizza.


  • 1 sheet of shortcrust pastry, thawed
  • 45ml (3tbsp) tomato puree or pizza sauce
  • 2 large tomatoes, sliced
  • 75g (3oz) salami or pepperoni, sliced
  • 50g (2oz) button mushrooms, sliced or quartered
  • 8 black olives
  • 100g (4oz) mozzarella, grated or sliced
  • Beaten egg to glaze




  1. Preheat oven to 200°C/400°F/gas 6.
  2. Unroll the pastry sheet and lay it on a baking sheet. Brush around the edges with the beaten egg and roll the edge over all the way round to make a rim.
  3. Spread the centre of the pastry with puree and then top with the other ingredients.
  4. Bake for 18-20 mines until the pastry is golden and the cheese has melted.
  5. Serve hot with salad.

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