Despite my best intentions, Matt and I don’t *always* eat super healthy. My very favorite non-healthy thing to make is a slightly modified version of this amazing recipe for pepperoni pizza that I got from Taste of Home’s Prize-Winning Recipes 2007 (aff link). 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 🙂
Update: In the years since I initially posted this recipe, I’ve perfected my pizza technique, and I’ll admit that I definitely prefer the red sauce recipe that’s featured in that post over this one. However, this method is generally much easier and much more forgiving (since it doesn’t require a pizza stone and can easily be formed freestyle and placed on a cookie sheet to bake), and this was our favorite pizza recipe to make for years. In other words, even though I’ve gotten pickier with techniques and sauces over time, this is still a recipe that’s worth keeping on hand. Also, the other sauce uses vinegar and this one doesn’t, so that affects the taste/preferences as well.
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
Sauce + Toppings:
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
1/2 cup Parmesan cheese
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 (can blend in a food processor if you don’t want little tomato chunks from the diced tomatoes).
Roll out dough in a freeform shape (if using a cookie sheet) or to fit in a large circular pizza pan (if you have one). 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 (or triangles, if using a pizza pan).
Yield: 1 large pizza
