Pepperoni Pan Pizza

Healthy doesn’t have to mean complicated, and this easy sheet-pan pizza proves it. With simple pantry staples and just a few minutes of prep, you’ll have a delicious, nutrient-balanced meal ready to go. Perfect for meal prep, game day, or whenever you’re craving something hearty without the takeout guilt.

YIELD: 2 PIZZAS (9 PIECES EACH) | PREP: 30 MIN | COOK: 10 MIN

Ingredients

  • 2¾ to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon canola oil

Sauce

  • 1 can (14½ ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon canola oil or avocado oil
  • 1 teaspoon salt
  • 1/2 teaspoon each dried basil, oregano, marjoram, and thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Pizzas

  • 1 package (3½ ounces) sliced pepperoni
  • 5 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese

Directions

  1. In a large bowl, combine 2 cups flour, yeast, and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 5–7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil, and seasonings.
  3. Divide dough in half; press into two 15×10×1-inch baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° until lightly browned, 12–16 minutes.
  4. Spread sauce over crusts; top with pepperoni and cheeses. Bake until cheese is melted, 8–10 minutes. Cut into squares.

Nutrition Facts

Per serving (2 pieces): 460 calories, 23g fat (10g saturated fat), 56mg cholesterol, 1096mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 25g protein.