Sunday, October 25, 2009

Pepperoni Pan Pizza

Printable Recipe

This recipe comes from Cook's Country magazine. I am still on the lookout for that "perfect" homemade pizza recipe, but this one is pretty good. I've made it for my family several times and they all think it is pretty great. It makes a pretty thick crust, but if you prefer a thinner crust, just make more than two pizzas out it. Any extra dough can be rolled out like you would for pizza, only don't top it, just bake it. Cut it in squares and serve with pizza sauce. You can brush it with a little olive oil, and sprinkle it with Italian seasonings and Parmesan cheese before baking, if you would like.

2 tbsp olive oil
3/4 cup plus 2 tbsp skim milk, warmed
2 tsp sugar
2 1/3 cup flour, plus extra for rolling out
1 pkg instant (rapid rise) yeast (1 pkg yeast is equal to 2 1/4 tsp)
1/2 tsp salt

Note: This sauce makes enough for four pizzas, so you will only need half of it. Any remaining sauce can be frozen for later use, for up to 2 months.
1 tbsp olive oil
minced garlic
1 (28-oz) can crushed tomatoes
salt and pepper to taste
I add some Italian seasonings, to taste - otherwise I find it too bland

Adjust the oven rack to its lowest position and heat oven to 200°, then turn off. Lightly grease a large bowl with cooking spray, set aside. Coat two (9") round cake pans with 1 1/2 tbsp olive oil, each.

To make dough:
1. Mix the milk, sugar and olive oil in a glass measuring cup. In a bowl, combine the flour, yeast and salt. Slowly add the milk mixture and stir until combined. Turn out onto a floured surface and knead dough until it is shiny and smooth. Place in the greased bowl and cover bowl with the plastic wrap and place in the warm oven until doubled in size, about 30 minutes.

Shape and top the dough:
2. Transfer the dough onto a floured counter and divide in half, lightly rolling each half into a ball. Working with one dough ball at a time, shape each ball of dough into a 9 1/2" round and press into the oiled cake pans. Cover with plastic wrap and set in a warm spot (not the oven, though) until puffy and slightly risen, about 20 minutes.

3. Remove plastic wrap from dough and ladle 2/3 cup of sauce on each round, leaving a 1/2" border around the edges. Sprinkle with 1 1/2 cups Mozzarella cheese and top with pepperoni, or any other desired toppings (Italian sausage and pineapple is one of our favorites). Bake 400°, about 20 minutes, or until cheese is melted and browned. Remove from oven and let sit in pans for a few minutes before cutting into wedges.

To Make the Sauce:
Saute the garlic in the oil in a medium saucepan over low heat until fragrant, about 2 minutes. Add the tomatoes, increasing heat to medium and cook until slightly thickened, 10 - 15 minutes. Season with salt and pepper, and if desired, Italian seasoning.

~ When I've made this, I've made into one large pizza, and baked on a pizza stone.

~ The original recipe calls for layering the pepperoni in a single layer on a glass plate, lined with paper towels. Cover with two more paper towels and microwave on high for 30 seconds. This is supposed to get rid of some of the grease that forms on top of the pizzas from the pepperoni, while baking. I've tried this, and have not found it to make that big of a difference, so I skip this step.

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