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Pepperoni Pan Pizza

Total Time

Prep: 30 min. Bake: 10 min.

Makes

2 pizzas (9 pieces each)

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
Pepperoni Pan Pizza Recipe photo by Taste of Home

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

  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, 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° until lightly browned, 12-16 minutes.
  4. Spread sauce over crusts; top with pepperoni and cheeses. Bake until cheese is melted, 8-10 minutes. Cut into squares.

Can you freeze Pepperoni Pan Pizza?

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

2 pieces: 460 calories, 23g fat (10g saturated fat), 56mg cholesterol, 1096mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 25g protein.

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