INGREDIENTS
24
cut into thin slices 2 ounces pepperoni
1 tbsp
Basil, dried
1 tbsp
Oregano, dried
1 1/2 cups
Tomatoes, ground
2 1/2 cups
All-purpose flour
1
package Quick-rise dry yeast
2 tbsp
Salt
1 tbsp
Sugar
1/4 cup
Corn oil
1 tbsp
Olive oil
5 oz
Low-moisture mozzarella cheese, part-skim
5 oz
Provolone cheese
2 tbsp
Romano cheese, grated
3/4 cup
Water