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Pepperoni Pan Pizza

 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, it really satisfies my husband and three sons, ages 15, 18 and 20.
9 ServingsPrep: 30 min. Bake: 10 min.

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

  • 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, about

2 of 2

Pepperoni Pan Pizza (continued)

Directions (continued)

  • 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 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.
  • 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.
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