Pepperoni Pan Pizza
This gooey pan pizza uses a quick (no-yeast) dough that you can whip up on the fly. Start to finish, the whole operation takes less time than ordering delivery. Of course, if you don’t eat meat (or aren’t a pepperoni person), just leave it off.
1 ⁄ 3 cup olive oil, plus more for the pan
One 28-ounce can diced tomatoes
1 teaspoon salt, or more as needed
3 cups flour, or more if needed
1 tablespoon baking powder
2 cups grated mozzarella cheese (about 8 ounces)
3 to 4 ounces sliced pepperoni
2 teaspoons dried oregano or Italian herb blend
Pinch red chile flakes
1. Heat the oven to 500°F and position the rack in the lower third. Generously grease a 9 by 13–inch baking dish with olive oil. Put the tomatoes in a strainer set over a bowl and drain. Taste the tomatoes and sprinkle with salt if necessary and some pepper. Drain, shaking occasionally, while you prepare the other ingredients.
2. Put the flour, baking powder, and 1 teaspoon salt in a large bowl and stir to combine. Add the 1 ⁄ 3 cup olive oil and 3 ⁄ 4 cup warm water, and mix just until the dough comes together (it should still be a little crumbly). If the dough is too dry, add water 1 tablespoon at a time and stir briefly after each addition. In the unlikely event the dough is too wet, add 1 tablespoon flour and stir.
3. Press the dough into the prepared pan all the way to the edge, making sure it’s the same thickness everywhere. Scatter the drained tomatoes over the dough, leaving a 1 ⁄ 2-inch border all around, then sprinkle the cheese over the tomatoes. Transfer the pan to the oven and bake for 10 minutes.
4. Carefully put the pepperoni on the pizza and continue baking until the crust is golden and the cheese bubbles, another 3 to 5 minutes. Sprinkle with the herbs and red chile flakes and cool for at least 5 minutes before cutting into squares and serving.