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Pan Pizza
For the Pizza:
1/4 cup tomato paste
1/4 cup water
1/2 tsp kosher salt
1 lb pizza dough (store-bought or homemade)Flour for dusting work surface
2 1/2 cups shredded Monterey Jack cheese or shredded mozzarella
3 oz sliced pepperoniFor Topping:
Grated Parmesan
Chili flakes
Fresh or dried oregano
Remove the dough from the refrigerator. Preheat oven to 500°.
In a small bowl combine the water, tomato paste, and salt. Mix until smooth.
When oven is hot, lightly coat a sheet pan with oil. If using store-bought dough, take care not to fold, stretch, or tear the dough when removing it from the packaging. Lightly flour the dough and the counter. With floured hands, gently press the dough into a flat rectangle that is roughly the dimensions of the sheet pan. Holding the dough up by its edge, allow gravity to stretch it out. Repeat around the edges of the rectangle, taking care not to tear the dough, until the dough is the size of the sheet pan.
Carefully lay the dough onto the prepared pan. With a rubber spatula or the back of a spoon, spread the sauce onto the dough, leaving a one-inch border of bare dough at the edge.
Top with shredded cheese, followed by the slices of pepperoni.
Bake for about 15 min until crust is golden and cheese is starting to brown.
Remove from oven, slice, and serve immediately with Parmesan, red pepper and oregano. Makes 10 slices
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