This pepperoni pan pizza is the real deal–homemade dough, homemade tomato sauce, two types of mozzarella, Parmesan cheese, and spicy pepperoni with a kick. Mangia!
You can go ahead and recycle your pizza delivery menu and delete it from your contacts. We’ve found something better. Topped with pepperoni and three types of cheese (yes, three!), this simple and satisfying pan pizza will make everyone forget they once subsisted on that flimsy thin crust stuff. Think how much you’ll save by not having to tip the delivery guy. But trust us, that’s the least of the benefits.–Angie Zoobkoff
Pepperoni Pan Pizza
- Quick Glance
- 25 M
- 3 H, 30 M
- Serves 4
- For the tomato sauce
- One (28-ounce) can can crushed tomatoes or whole peeled tomatoes, crushed by hand or passed through a food mill
- 2 cloves garlic
- 1 1/2 teaspoons fine sea salt, or less to taste
- 2 tablespoons extra-virgin olive oil
- For the pizza
- 2 tablespoons extra-virgin olive oil, plus 1 for finishing
- One (1 pound) ball of 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 to 4 ounces sliced pepperoni
- Pinch or two dried oregano
- 3 tablespoons grated hard cheese, such as Parmesan or pecorino Romano
- Make the tomato sauce
- 1. Dump the crushed tomatoes into a nonreactive container. Push the garlic through a garlic press directly into the tomatoes.
- 2. Stir in the salt and olive oil and mix thoroughly. Be mindful that you don’t want to use too much salt since the sauce will cook down and hence the salt will taste more pronounced on the pizza. Let the tomatoes sit in the refrigerator for a few hours before using. (You can store the sauce covered tightly in the refrigerator for up to 1 week.)
- Make the pizza
- 3. Preheat the oven to 500°F (260°C) or, if possible, 550°F (285°C) with a rack in the middle position. Slick a large, heavy, rimmed baking sheet or a cast-iron skillet or a 9-by-13-inch baking dish with 2 tablespoons olive oil.
- 4. Stretch your dough to fit into the pan that you’re using, first lining it with a sheet of parchment paper if you desire. Spread the tomato sauce over the dough and top with both mozzarella cheeses. Lay the pepperoni over the cheese.
- 5. Transfer the pizza and baking sheet, skillet, or dish to the oven and bake until golden brown and crisp, 11 to 12 minutes.
- 6. Finish with a drizzle of olive oil, the oregano, and the grated hard cheese. Transfer to a cutting board, slice, and devour.