Pepperoni Pan Pizza Recipe
Pepperoni Pan Pizza Recipe photo by Taste of Home
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Pepperoni Pan Pizza Recipe

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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, it really satisfies my husband and three sons, ages 15, 18 and 20.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 9 servings


  • 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
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 5 cups (20 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese

Nutritional Facts

431 calories: 2 each, 20g fat (10g saturated fat), 51mg cholesterol, 985mg sodium, 38g carbohydrate (7g sugars, 3g fiber), 25g protein .


  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil and seasonings.
  3. Divide dough in half; press into two 15x10x1-in. baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° for 12-16 minutes or until lightly browned.
  4. Spread sauce over crusts; top with pepperoni and cheeses. Bake for 8-10 minutes or until cheese is melted. 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.
    Yield: 2 pizzas (9 pieces each).
Originally published as Pepperoni Pan Pizza in Taste of Home February/March 1999, p31

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Nov. 28, 2013

"I'm gluten-free so I use a different pizza crust recipe, but the sauce is AMAZING. Absolutely love it!"

Reviewed Mar. 23, 2010

"I've tried dozens and dozens of pizza dough recipes and this one is the BEST! It's perfect and so easy to make! I haven't tried the sauce, yet, but I will soon."

Reviewed Dec. 10, 2009

"I haven't tried the sauce yet, but I've made the dough dozens of times to great reviews. It makes a good calzone dough, also."

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