Pepperoni Pan Pizza Recipe

Name: Pepperoni Pan Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (120u00b0 to 130u00b0); 1 tablespoon canola oil; 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

Servings: persons

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 (120u00b0 to 130u00b0)
1 tablespoon canola oil
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

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 425u00b0 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.
5
Bake crusts and assemble pizzas as directed. Securely wrap and freeze unbaked pizzas. To use, unwrap pizzas; bake as directed, increasing time as necessary.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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 (120u00b0 to 130u00b0), and more.

Yes, Pepperoni Pan Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepperoni Pan Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions