Quick Pizza Sauce: ½ (12 ounce) 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 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 Toppings: 1 (6 ounce) package HORMEL® Pepperoni 1 cup shredded mozzarella cheese, or more to taste Directions Instructions Checklist Step 1 For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste . Step 2 For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed. Step 3 Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.) Step 4 Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans. Step 5 For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese. Step 6 Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking. Credit: Susan Recipe
