Pepperoni Pan Pizza

By pjones-2

Ingredients

• SAUCE:
• 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 canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 tablespoon canola oil1 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

Preparation

Step 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.
Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil and seasonings.
Divide dough in half; press into two 15x10x1-in. baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° for 12-16 minutes or until lightly browned.
Spread sauce over crusts; top with pepperoni and cheeses. Bake for 8-10 minutes or until cheese is melted. Cut into squares. Freeze option: Bake crusts and assemble pizzas as directed. Securely wrap and freeze unbaked pizzas. To use, unwrap pizzas; bake as directed, increasing time as necessary.