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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.
Recommended: 13x9 Casserole Recipes
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 9 servings

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 (20 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese

Nutritional Facts

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

Directions

  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.


Reviews for Pepperoni Pan Pizza

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
tammymcgann User ID: 1211880 24922
Reviewed Nov. 28, 2013

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

MY REVIEW
breeleed User ID: 1928588 48894
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."

MY REVIEW
pepper6 User ID: 1017789 52225
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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