Grands Mini Pizzas

Ingredients

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• ½ cup water
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• ½ (12 ounce) can CONTADINA Tomato Paste
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• 1 teaspoon dried oregano, crushed
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• 1 teaspoon dried basil, crushed
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• ½ teaspoon garlic powder
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• ½ teaspoon onion powder
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• ½ teaspoon sugar
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• ½ teaspoon salt
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• ¼ teaspoon black pepper
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• 3 ¼ cups all-purpose flour, or more as needed
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• 2 (.25 ounce) envelopes FLEISCHMANN'S Pizza Crust Yeast or RapidRise Yeast
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• 1 tablespoon sugar
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• 1 ½ teaspoons salt
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• 1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
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• ⅓ cup oil
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• 1 cup shredded mozzarella cheese, or more to taste
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• 1 (6 ounce) package HORMEL Pepperoni
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Instructions

1. 1
   Preheat the oven to 425 degrees F (220 degrees C). Grease two 12-inch pizza pans.
2. 2
   Make sauce: Whisk together water, tomato paste, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper in a medium bowl until smooth. Set aside.
3. 3
   Make crust: Combine 2 cups flour, yeast, sugar, and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute. Gradually add remaining flour, a little at a time, until a soft, sticky dough forms.
4. 4
   Transfer dough to a floured surface; knead until dough is smooth and elastic, about 4 minutes. Add more flour as needed. (If using RapidRise yeast, let dough rest, covered, for 10 minutes.)
5. 5
   Divide dough in half. Lightly flour your hands, then pat each piece of dough onto the prepared pizza pans.
6. 6
   Top dough with sauce, cheese, and pepperoni.
7. 7
   Bake in the preheated oven until crusts are browned and cheese is bubbly, 18 to 20 minutes. Rotate pizza pans between the top and bottom oven racks halfway through baking.