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Pepperoni Pan Pizza

I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    2 pizzas (9 slices each)

Ingredients

  • 2-3/4 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon canola oil
  • SAUCE:
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (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:
  • 1 package (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

Directions

  • 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.
    Freeze option: Bake crusts and assemble pizzas as directed. Securely wrap and freeze unbaked pizzas. To use, unwrap pizzas; bake as directed, increasing time as necessary.
Nutrition Facts
1 serving: 517 calories, 26g fat (12g saturated fat), 60mg cholesterol, 1233mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 28g protein.

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