ROTW: Pepperoni Pizza



½ can CONTADINA® Tomato Paste

1 teaspoon crushed, dry oregano

1 teaspoon crushed, dry basil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon sugar

½ teaspoon salt


3 ¼ cups all-purpose flour, add more as needed

2, or .25 ounce, envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise®


1 tablespoon sugar

1 ½ teaspoons salt

1 ⅓ cups of very warm water

⅓ cup oil


1 package of HORMEL® Pepperoni

1 cup shredded mozzarella cheese, or more for added taste


Preheat oven to 425 degrees F.

For the sauce combine all sauce ingredients with ½ a cup of water in a medium bowl, set aside while making crust, freeze remaining paste.

To make the crusts combine 2 cups of water with the dry yeast, sugar, and salt. Add the water and oil, and mix for about 1 minute, or well blended. Slowly add remaining flour, until a soft sticky dough ball is formed. Knead on a floured surface, until the dough is smooth and elastic. Add flour if needed. Let dough rest, covered for 10 minutes. Divide dough in half, and pat each side with floured hands, put dough into a 12-inch greased pizza pan or roll dough to fit pan.

To finish the pizzas top the crust with sauce, pepperoni, and cheese before placing the pizzas in the oven. Bake for 18 to 20 minutes, or until crust is brown and cheese is bubbly.

For better results rotate pizza pans between top and bottom oven racks halfway between baking.

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