This pepperoni pan pizza starts with a thick, homemade crust and is topped with an easy, scratch-made tomato sauce, zesty pepperoni and plenty of melty cheese.
Pepperoni Pan Pizza
This pepperoni pan pizza starts with a thick, homemade crust and is topped with an easy, scratch-made tomato sauce, zesty pepperoni and plenty of melty cheese.
Ingredients
- 2-3/4 to 3 cups all-purpose flour
- 1/4 ounce active dry yeast
- 1/4 teaspoon salt
- 1 cup warm water 120° to 130°
- 1 tablespoon canola oil
sauce:
- 14-1/2 ounces diced tomatoes undrained
- 6 ounces tomato paste
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1/2 teaspoon each dried basil oregano, marjoram and thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
PIZZAS:
- 3-1/2 ounces sliced pepperoni
- 5 cups shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
Instructions
- In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil and seasonings.
- Divide dough in half; press into two 15x10x1-in. baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° until lightly browned, 12-16 minutes.
- Spread sauce over crusts; top with pepperoni and cheeses. Bake until cheese is melted, 8-10 minutes. Cut into squares.
