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. From Susan Lindahl of 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 vegetable oil

SAUCE:

1 can (14-1/2 ounces) diced tomatoes,

undrained

1 can (6 ounces) tomato paste

1 tablespoon vegetable oil

1 teaspoon salt

1/2 teaspoon each dried basil, oregano,

marjoram and thyme

1/4 teaspoon garlic powder

1/4 teaspoon pepper

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

Method 

In a mixing 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 5-7 minutes. Cover and let stand for 10 minutes.

Meanwhile, in a bowl, combine tomatoes, tomato paste, oil and seasonings.

Divide dough in half; press each portion into a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. 

Prick dough generously with a fork. Bake at 425° for 12-16 minutes or until crust is lightly browned.

Spread sauce over each crust; top with pepperoni and cheeses.

Bake 8-10 minutes longer or until cheese is melted. Cut into squares. Yield: 2 pizzas (9 slices each).