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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

  • 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.

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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