Print Options

 
 
 
 Print
Pepperoni Pan Pizza Recipe

Pepperoni Pan Pizza Recipe

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. YIELD: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

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 15-in. x 10-in. x 1-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. Yield: 2 pizzas (9 pieces each).

Nutritional Facts

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

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.