1990s Pan Pizza With Secret Sauce

I love a good pizza, whether it’s pepperoni, veggie, or three-meat. They’re all delicious and, honestly, my favorite meal of choice. I don’t care if it is thin crust, hand-tossed, deep dish, or pan pizza. They’re wonderful.

This pizza instantly brings back memories of those classic dine-in experiences at Pizza Hut from years ago. The fluffy crust, the crispy edges, the gooey cheese, and the crunchy pepperoni on top… There is nothing better. Who wouldn’t want to have a buttery, cheesy, childhood favorite? I know I am always up for the nostalgia.

Did I mention that there is a secret ingredient in the sauce? No? Well, there is, and it gives the sauce a little something extra. It really is a wonderful secret ingredient, and it is probably sitting in your fridge or pantry right now.

Let’s get started.

INGREDIENTS:

CRUST:

2 C. All-Purpose flour
2 1/4 Tsp. Instant Yeast
1 Tsp. Sugar
3/4 Tsp. Kosher salt (or 1/4 tsp fine salt)
3/4 C. Warm water
1 Tbsp. Olive oil

SECRET SAUCE:

15 Oz. Crushed tomatoes
2 Tbsp. Tomato paste
1 Tbsp. Olive oil
1 Clove garlic – minced
1 Tsp. Dried Oregano
1/2 Tsp. Dried Basil
1/4 Tsp. Red pepper flakes (optional)
1 Tsp. Red wine vinegar
2 Tbsp. Grape Jelly ( no judging- just try it)
1/2 Tsp. Kosher Salt (or 1/4 tsp fine salt)
Black pepper – to taste

TOPPINGS:

1 1/2 C. Mozzarella cheese – grated
2 Tbsp. Parmesan cheese – grated
Pepperoni slices – use your judgment here as to how many you want.

DIRECTIONS:

1. In a large bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. Add the warm water and oil. Stir until a dough begins to form. Knead the dough for about 5 minutes or until a soft dough ball forms. Lightly grease your bowl, place the dough back into the bowl, cover with a lint-free kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
3. In the meantime, heat a skillet over medium- low heat and add the oil. Allow the oil to get hot. Add the garlic and sauté for 30 seconds.
4. Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, vinegar, salt, and pepper. Stir together.
5. Add in the grape jelly and mix well. It will melt down as it cooks.
6. Simmer for 15 to 20 minutes or until the mixture gets nice and thick. You want it spreadable.
7. Taste the sauce and adjust the seasoning if needed. Add more grape jelly if needed. You want it slightly sweet, but you don’t want it to taste like grape jelly.
8. Generously oil a 9×10 baking dish or a 10-inch cast iron skillet with olive oil. I use about 1/4 cup.
9. Add the dough and press it out to the edges of the pan. It is ok if it doesn’t go completely to the edges of the pan. It will do a second rise.
10. Cover with a tea towel and let it rest for 30 minutes. Preheat your oven to 450*.
11. Spread the sauce over the dough all the way to the edges. Sprinkle the mozzarella evenly all over the top of the pizza. Add as many pepperoni slices as you want to the top of the cheese. Sprinkle over the parmesan cheese over the top evenly.
12. Bake for 18-22 minutes or until the crust is golden and the cheese is bubbly.
13. Remove and let rest for 5 minutes before slicing and serving.

NOTES:

• I would add 1 tbsp of the grape jelly and then taste and adjust. Add more if you want it sweeter. If it is too sweet for you, add 1/2 tsp of the vinegar. Taste and adjust according to your taste preference.
• I like to add this to a 9×10 baking dish. It’s just my preference. So it works either way.
• Make sure to add enough oil to the baking dish before adding the dough. This helps keep it from sticking while baking, and it gets that nice and fluffy pan pizza texture.
• Make sure to let this rest for 5 minutes before serving so that the edges stay nice and crisp.
• Yes, you can use the sugar-free grape jelly. I would start with one tbsp and adjust from there.
• If you can not have or are allergic to grape jelly, then simply omit it and add honey or sugar. Start with one tbsp and adjust from there.
• I often use crushed tomatoes for this, but you can use tomato sauce. I would use slightly less than 15 oz. Perhaps about 12 to 13 oz, as this is more liquidy than crushed tomatoes. It will not have the same texture as the crushed tomatoes, but it will work. It also will not thicken as much.
• If you do not want this with a bit of a kick, then leave out the red pepper flakes. It is not spicy, but you know it is there.