INGREDIENTS
5 oz
uncured pepperoni (I used Applegate), sliced into large strips
1 tbsp
extra virgin olive oil
2
lbs boneless, skinless chicken thighs
1 tsp
salt
3 cloves
garlic
1/2 tsp
chili flakes
2 14 ounce cans
diced tomatoes
1 tbsp
dried oregano
1/4 cup
chopped fresh basil or 1/2 tablespoon dried basil
4 oz
fresh mozzarella (optional)