pepperoni pan pizza

place a saucepan over medium-low heat and add to it 2 tablespoons olive oil.

when the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.

add the tomato paste and a pinch of chili flakes and raise the heat to medium.

cook, stirring often, until the mixture is glossy and just beginning to caramelize.

add the tomatoes, bring to a boil, then lower heat and allow to simmer for 20-30 minutes, stirring occasionally.

take sauce off the heat, and stir in the honey and salt, to taste, (the sauce can be made ahead of time and stored in the refrigerator or freezer. it makes enough for 6 or so pies.)

heat oven to 450.

gently pull the dough to the edges of the pans if it hasn’t risen to the edges already.

use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely.

sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste.

sprinkle with the oregano and lash with a little olive oil.

place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so.

use an offset spatula to lift the pizza and check the bottoms.

the pizza is done when the crust is golden, and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.