Pepperoni Pan Pizza

• 2 3/4 - 3 cups flour
• 1 (1/4 ounce) package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water
• 1 tablespoon vegetable oil
• Sauce
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 (3 1/2 ounce) package sliced pepperoni
• 5 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese

1. In mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes.
2. Meanwhile, in a bowl, combine tomatoes, tomato paste, oil and seasonings. Divide dough in half; press each portion into a greased 15-in by 10-inch by 1-inch baking pan coated with nonstick cooking spray.
3. Prick dough generously with a fork. Bake at 425 degrees for 12-16 minutes or until crust is lightly browned.
4. Spread sauce over each crust; top with pepperoni and cheeses.
5. Bake 8-10 minutes longer or until cheese is melted and bubbly.
6. Cut into squares.
7. This makes 2 pizzas, 9 slices each.

flour, active dry yeast, salt, water, vegetable oil, sauce, tomatoes, tomato paste, vegetable oil, salt, dried basil, oregano, marjoram, thyme, garlic, pepper, pepperoni, mozzarella cheese, parmesan cheese, romano cheese

Taken from www.food.com/recipe/pepperoni-pan-pizza-205910 (may not work)