Homemade margherita and pepperoni pizza

Turn the oven on to 240 °C (gas mark 8). Let it heat for 10 min so it's nice and hot.

Take the pizza doughs out of their package. Roll each one out on a floured surface with the rolling pin into a thin, even round.

With the pastry brush, spread 0.5 tbsp of olive oil over each crust, leaving a 1 cm border without oil.

Spread 35 g of tomato sauce over each crust, leaving the edges bare. Spread it with the back of a spoon to cover evenly.

Drain the mozzarella and cut it into small pieces. Scatter them over the pizzas, covering the sauce well. Keep half of the mozzarella for the end.

Cut the 25 g of pepperoni into thin rounds. Arrange them evenly over the pizzas, pressing them lightly into the cheese.

Sprinkle each pizza with 0.5 tsp of dried oregano. Add a pinch of salt over the pepperoni if you like.

Slide the pizzas onto the hot baking sheet. Bake them in the oven preheated to 240 °C for 10 to 12 min, until the crust is golden and the cheese is melted.

Take the pizzas out of the oven. Add the rest of the mozzarella, cut into pieces, over the still-hot pizzas. Put them back in the oven for 1 min to melt the cheese.