Ingredients
1 package (3-1/2 ounces) sliced pepperoni, chopped1/2 medium onion, thinly sliced1 large egg, room temperature1 cup 2% milk1/2 cup plain Greek yogurt1/4 cup olive oil2-1/2 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon garlic powder1/4 teaspoon salt3/4 cup shredded Parmesan cheese, divided Optional: Marinara sauce and fresh basil leaves
Preparation
Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick).
Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.
