Homemade Pepperoni Pizza

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Contadina(R) Quick Pizza Sauce:

  • ½ (12 ounces) 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

Fleischmann’s Easy Pizza Crust:

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 ounces) package HORMEL Pepperoni
1 cup shredded mozzarella cheese, or more to taste


Step 1 For the Sauce: Combine all sauce ingredients with 1/2 cup of water in a medium bowl; set aside to allow the flavor to develop while the crust bakes. Freeze the remaining pasta.
Step 2 For the crusts: Mix 2 cups of flour with dry yeast, sugar, and salt. Add water and oil and stir until smooth (about 1 minute). Gradually add enough remaining flour until a soft, sticky ball of dough forms.
Step 3 Knead for about 4 minutes on a floured surface, until the dough is smooth and elastic. Add more flour as needed. (If using RapidRise® Yeast, let the dough cover, covered, for 10 minutes.)
Step 4: Divide the dough in half. Place each half (with floured hands) on a 12-inch buttered pizza pan OR roll out the dough to fit the molds.
Step 5 For the pizza: Preheat the oven to 425 degrees Fahrenheit. Top with crispy sauce, pepperoni, and cheese.
Step 6 Bake for 18 to 20 minutes, until crusts, are golden and cheese is bubbling. For best results, rotate the pizza trays halfway between the upper and lower racks.


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