Pepperoni Pan Pizza

Yum, that is all I can say about this recipe.  My son requested this for his birthday dinner.  In fact, this is requested by my kids for nearly every birthday dinner!  This recipe is a combination of my mother-in-law's pizza sauce and a recipe from America's Test Kitchen.


Pepperoni Pan Pizza:
click here for printable version
adapted from Mary Hubbell & America's Test Kitchen


Pizza Sauce
3-15 ounce cans tomato sauce
1-6 ounce can tomato paste
1/4 cup olive oil
1 cup chopped onions
1 ounce minced garlic
2 tablespoons fresh parsley
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil


Saute onions and garlic in olive oil.  Add remaining ingredients, simmer 2-3 hours.

I like to make this and then freeze 3/4-1 cup of the sauce in individual freezer bags.  Whenever I want to make pizza I just defrost the bags and use the sauce.

Pepperoni Pan Pizza:
Dough:
1/2 cup olive oil
3/4 cup skim milk, plus 2 tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups flour
1 package instant yeast
1/2 teaspoon salt


Topping:
1-3.5 ounce package sliced pepperoni
1 1/3 cups pizza sauce
3 cups shredded mozzarella cheese


To make the dough:  
Adjust the oven rack to the lowest position and heat the oven to 200 degrees.  When it reaches 200 degrees, turn it off.  Spray a large bowl with nonstick spray.  Coat two 9-inch cake pans with 3 tablespoons of olive oil each.


Mix the flour, yeast and salt in a stand mixer fitted with a dough hook.  
Heat 3/4 cup milk to 110 degrees and mix with the sugar and remaining 2 tablespoons of olive oil.  Turn mixer to low and slowly pour in milk mixture.  After the dough comes together, increase the speed to medium-low and mix until the dough is shiny and smooth, about 5 minutes.  Gently shape the dough into a ball and put it in the greased bowl.  Cover with plastic wrap and place in the warm oven until doubled in size, about 30 minutes.

Transfer the dough to a lightly floured counter, divide in half and lightly roll each half into a ball.  Working with 1 at a time,  roll and shape dough into a 9 1/2 inch round and press into oiled pan.  Cover with plastic wrap and set in a warm spot until puffy and slightly risen, about 20 minutes.  Meanwhile, heat the oven to 400 degrees.

While the dough rises, put half the pepperoni in a single layer on a microwave-safe plate lined with paper towels.  Cover with 2 paper towels and heat on high for 30 seconds in the microwave.  Repeat with new paper towels and remaining pepperoni.

Remove plastic wrap from the dough and ladle the sauce on the pizzas.  Sprinkle with the cheese and put the pepperoni on the top of the pizzas.  

Bake until the cheese is melted, about 20 minutes.

Remove from the oven, using a spatula, transfer the pizzas to a cutting board, slice and serve.