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Pan Pizza
Pan Pizza

Pan Pizza

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Enjoy this delicious Pan Pizza as part of your next family meal. A crispy pizza crust topped with delicious cheese and tomato sauce—what's not to love?
What You Need
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4 servings
Original recipe yields 4 servings
2-1/4 cups flour, divided
1 pkg. fast-rising yeast
1-1/2 tsp. sugar
3/4 tsp. salt
2/3 cup warm water (120ºF to 130ºF)
2 Tbsp. olive oil
1/3 cup CLASSICO Traditional Pizza Sauce
1 cup KRAFT Shredded Mozzarella Cheese
12 slices OSCAR MAYER Pepperoni
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Let's Make It
1
Use pulsing action of food processor to process 1-3/4 cups flour, yeast, sugar and salt until blended.
2
Mix warm water and oil until blended. With food processor running, gradually pour water mixture through feed tube at top of processor, mixing well after each addition. Process additional 1 min. or until mixture forms soft dough.
3
Place dough on floured surface; knead 4 min. or until dough is smooth and elastic, adding remaining flour as needed. Cover. Let stand 10 min.
4
Heat oven to 425ºF. Use floured hands to pat dough onto bottom and up side of 9-inch round pan sprayed with cooking spray. Spread pizza sauce onto bottom of crust; top with cheese and pepperoni.
5
Bake 20 min. or until edge of crust is golden brown.
Kitchen Tips
Tip 1
How to Make Pizza Dough Without a Food Processor
Combine 1-3/4 cups flour, yeast, sugar and salt in large bowl. Add water and oil; mix until blended. Gradually stir in enough of the remaining flour until mixture forms soft dough. Place on floured surface; continue as directed.
Tip 2
Substitute
Cook 1/2 lb. crumbled Italian sausage until done; drain. Use instead of the pepperoni.
Tip 3
Special Extra
Add your favorite pizza toppings before baking pizza as directed.
Tip 4
Why Water Temperature Matters
Use an instant read thermometer to check the temperature of water or other liquids that are added to yeast when baking pizza dough, breads, rolls and coffee cakes. The proper temperature ensures that the yeast is activated but not killed. When yeast is combined with dry ingredients, the water temperature should be 120º to 130ºF. When the yeast is mixed with the liquid ingredients, the temperature should be 105º to 115ºF.
Tip 5
Variation
Prepare dough as directed; roll into 9-inch round on lightly floured work surface. Pace on baking sheet sprayed with cooking spray. Press up dough around edge to make 1/2-inch-high rim. Spread pizza sauce onto bottom of crust; continue as directed.
Tip 6
Food Facts
Pan pizza has a thicker crust. If you prefer a thinner crust, pat dough onto bottom and up side of 12-inch pizza pan sprayed with cooking spray. Continue as directed, reducing baking time to 12 to 15 min. or until edge of crust is golden brown.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 730mg
32%
Total Carbohydrates 59g
21%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 16g
32%
Vitamin A
0%
Vitamin C
4%
Calcium
2%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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