Adapted from Noble Pig.
I’m the kind of lazy twentysomething who likes lunch food I can simply throw into a bag when I’m getting ready for work, and that’s exactly what this is.
Since I was looking for a substantial lunchy side dish, and not an adorable little hors-d’oeuvre, I doubled the recipe. The ingredients are pretty basic: flour, baking powder, oregano, milk, eggs, cheese, and pepperoni. The pasta sauce is really just a dip.
First you mix the powder ingredients; then you whisk in the egg and milk; and finally mix in the cheese and chopped pepperoni. Is there anything easier than this recipe? Probably not. Maybe grilled cheese, I dunno.
Then you scoop it into a greased muffin tin, pop it in a 400F oven for 20 minutes, and the rest is history. Are you kidding me? Are we done? Did I just make that? What just happened? I was sitting here and all of a sudden there was delicious food in front of me. Cooking is magic.
1 1/2 cups flour
1 1/2 tsp. baking powder
2 tsp. oregano
1 1/2 cups milk
8 oz. shredded mozzarella
6 oz. pepperoni slices
pizza sauce for dipping
1. Preheat oven to 375F. Grease 12-cup muffin tin.
2. Whisk flour, baking powder and oregano. Add eggs and milk to form batter. Mix in cheese and chopped pepperoni.
3. Fill muffin cups, then bake for about 20 minutes.
4. Serve with heated-up pizza sauce, if you want to get fancy.