📋 Instructions

1. 1Heat the oven — Preheat the oven to 400°F (200°C) and line a sheet pan with parchment. Place the empty pan in the oven while it heats so the buns hit a hot surface.
2. 2Drain the yogurt — Spoon the Greek yogurt into a mesh strainer lined with paper towel and let it drain 10 minutes. Discard the liquid that collects below.
3. 3Mix the dry base — Whisk the self-rising flour, oregano, garlic powder, and black pepper in a large bowl. Break up any lumps of flour with your fingers.
4. 4Fold in the wet — Add the drained yogurt, beaten egg, tomato paste, and half the mozzarella and pepperoni. Stir about 12 strokes until no dry flour remains and the dough pulls away from the bowl.
5. 5Shape the buns — Divide the dough into 6 pieces of about 95g and roll each into a ball. Set them 2 inches apart on the parchment, then flatten each to 1 inch thick.
6. 6Top and brush — Brush the tops with olive oil, then press the remaining mozzarella and pepperoni onto each bun. Keep toppings inside the 1-inch edge so they do not run off.
7. 7Bake until golden — Bake 22 to 26 minutes at 400°F (200°C) until the tops are golden brown and the cheese at the edges bubbles. An instant-read thermometer in the center reads 200°F (93°C) when done.
8. 8Rest before serving — Slide the parchment onto a rack and rest 5 minutes. The interior finishes setting and the cheese stops stretching away from the crust.