Pepperoni Pan Pizza
User Reviews
5.0
18 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
3 hrs 30 mins
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Servings
4 servings
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Calories
822 kcal
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Course
Main Course
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Cuisine
Italian
Pepperoni Pan Pizza
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This pepperoni pan pizza is made with a simple yet superlative from-scratch tomato sauce, two types of mozzarella, Parmesan cheese, pepperoni, and either store-bought or homemade dough. Lavished with everyone's favorite topping and three types of cheese, this thick-crusted beauty means you can delete your closest pizza delivery place from your contacts and forget you ever craved anything else.
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Ingredients
For the tomato sauce
- One (28-ounce) can crushed tomatoes or whole peeled tomatoes crushed by hand or passed through a food mill
- 2 garlic cloves minced
- 1 1/2 teaspoons fine sea salt or less to taste
- 2 tablespoons extra-virgin olive oil
For the pepperoni pizza
- 2 tablespoons extra-virgin olive oil plus 1 for drizzling
- One (1-pound) ball storebought or homemade pizza dough
- 3/4 cup tomato sauce
- 3 ounces fresh mozzarella* pinched into small chunks
- 2 cups shredded low-moisture mozzarella*
- 3 1/2 ounces sliced pepperoni
- Pinch or two dried oregano
- 3 tablespoons grated hard cheese such as Parmesan or pecorino Romano
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Instructions
Make the tomato sauce
- In a bowl, combine the tomatoes, garlic, salt, and oil and mix thoroughly. You're done. That's your tomato sauce.
- Let the tomato sauce sit in the refrigerator to let the flavors meld for at least a few hours and up to 1 week.
Make the pizza
- Preheat the oven to 500°F (260°C) or 550°F (285°C). Adjust the oven rack to the middle position.
- Slick a rimmed baking sheet or a large cast-iron skillet or a 9-by-13-inch baking dish with 2 tablespoons oil. If desired, line it with a sheet of parchment paper.☞ TESTER TIP: Using parchment paper means there's no soaking and scrubbing molten cheese and burnt-on tomato sauce from your skillet or pan after dinner. Simply crumple and toss the parchment and you're done.
- Carefully stretch your dough to fit your sheet, skillet, or dish.
- Spread the tomato sauce over the dough and top with both mozzarellas. Arrange the pepperoni on top.
- Bake until the crust turns golden brown and the cheese melts, 11 to 12 minutes.
- Finish with a drizzle of olive oil, the oregano, and the grated hard cheese. Slide onto a cutting board, slice, and devour.
Notes
- You might think it's overkill to have 3 different kinds of cheese on a pizza (but if you're like us, the only thing better than cheese is more cheese) but let us explain why. Fresh mozzarella (the kind in brine) is lovely on a pizza because it melts into creamy, milky-fresh pools. However, it does need to be dried a little beforehand, otherwise, you'll end up with soggy spots. Tear it into smaller pieces and let it rest on paper towels for at least 15 minutes. Low-moisture mozzarella, on the other hand, is the other end of the spectrum. It's drier and gives you that melted, stretchy cheesiness. You want a better quality low-moisture cheese because the cheaper stuff gets pretty rubbery.
Nutrition Information
Show Details
Serving
1portion
Calories
822kcal
(41%)
Carbohydrates
67g
(22%)
Protein
35g
(70%)
Fat
47g
(72%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
2922mg
(122%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 822kcal | 41% |
| Carbohydrates | 67g | 22% |
| Protein | 35g | 70% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 2922mg | 122% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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