Here’s What’s Cooking . . . Pepperoni Pan Pizza
Here's What's Cooking

Here’s What’s Cooking . . . Pepperoni Pan Pizza

Despite my best intentions, Matt and I don’t *always* eat super healthy. My very favorite non-healthy thing to make is this amazing recipe for pepperoni pizza that I got from Taste of Home’s Prize-Winning Recipes 2007 (pretty much the greatest cookbook of all time). What I particularly like about it is that it includes a recipe for a divinely delicious homemade sauce that takes the pizza from ordinary to extraordinary.

You know you wanna try it.

Don’t worry–I won’t tell on you 🙂

Pepperoni Pan Pizza

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
1 tablespoon vegetable oil

1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) 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 (3.5 oz) sliced pepperoni
5 cups shredded part-skim mozzarrella cheese
1/4 cup Parmesan cheese
1/4 cup grated Romano cheese (sometimes I skip out on this one)

In s 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 degrees 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