INGREDIENTS
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Crust
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1/4 c. low-fat milk
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2 T. granulated sugar
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2 T. butter
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1 T. dry active yeast
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3/4 c. warm water (105F – 115F)
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2 ½ –3 c. all-purpose flour
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1 tsp. Italian seasoning
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½-1 tsp. garlic powder (depending on how garlic-y you’d like it to be)
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1/2 tsp. salt
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Filling
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6 oz. large pepperoni slices
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8 oz. fresh mozzarella, in thin slices