Description
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Ingredients
- ½ (12 ounce) can CONTADINA® Tomato Paste
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried basil, crushed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ¼ cups all-purpose flour, or more as needed
- 2 (.25 ounce) envelopes FLEISCHMANN’S® Pizza Crust Yeast or RapidRise® Yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
- ⅓ cup oil
- 1 (6 ounce) package HORMEL® Pepperoni
- 1 cup shredded mozzarella cheese, or more to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease two 12-inch pizza pans.
- Make sauce: Whisk together water
- tomato paste
- oregano
- basil
- garlic powder
- onion powder
- sugar
- salt
- and pepper in a medium bowl until smooth. Set aside.
- Make crust: Combine 2 cups flour
- yeast
- sugar
- and salt in a large bowl. Add warm water and oil; mix until well blended
- about 1 minute. Gradually add remaining flour
- a little at a time
- until a soft
- sticky dough forms.
- Transfer dough to a floured surface; knead until dough is smooth and elastic
- about 4 minutes. Add more flour as needed. (If using RapidRise yeast
- let dough rest
- covered
- for 10 minutes.)
- Divide dough in half. Lightly flour your hands
- then pat each piece of dough onto the prepared pizza pans.
- Top dough with sauce
- cheese
- and pepperoni.
- Bake in the preheated oven until crusts are browned and cheese is bubbly
- 18 to 20 minutes. Rotate pizza pans between the top and bottom oven racks halfway through baking.
Servings: 6