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).
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| Pepperoni pan pizza |
