Pepperoni Pan Pizza Recipe photo by Taste of Home
Pepperoni Pan Pizza
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 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
Ingredients
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2-3/4 to 3 cups all-purpose flour
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1 package (1/4 ounce) active dry yeast
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1/4 teaspoon salt
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1 cup warm water (120° to 130°)
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1 tablespoon canola oil
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SAUCE:
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (6 ounces) tomato paste
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1 tablespoon canola oil
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1 teaspoon salt
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1/2 teaspoon each dried basil, oregano, marjoram and thyme
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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PIZZAS:
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1 package (3-1/2 ounces) sliced pepperoni
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5 cups shredded part-skim mozzarella cheese
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1/4 cup grated Parmesan cheese
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1/4 cup grated Romano cheese
Directions
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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.
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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.
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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.
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4.
Spread sauce over crusts; top with pepperoni and cheeses. Bake until cheese is melted, 8-10 minutes. Cut into squares.
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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