Ingredients
4 plum tomatoes, coarsely chopped1 can (6 ounces) tomato paste1/4 cup water1/4 cup roasted sweet red peppers1 tablespoon dried oregano1 tablespoon honey2 teaspoons dried minced garlic2 teaspoons paprika1 teaspoon salt1/4 teaspoon crushed red pepper flakes2 tubes (13.8 ounces each) refrigerated pizza crust2 cups shredded part-skim mozzarella cheese, divided1 cup shredded Romano cheese, divided1 package (3-1/2 ounces) sliced pepperoni1 cup pineapple tidbits, drained
Preparation
For sauce, place the first 10 ingredients in a food processor; cover and process until blended. Transfer to a small saucepan; heat through.
Meanwhile, press pizza dough into a greased 15x10x1-in. baking pan; build up edges slightly and seal seam. Bake at 425° for 6-8 minutes or until lightly browned.
Spread 1-3/4 cups sauce over crust (refrigerate remaining sauce for another use). Sprinkle with 1 cup mozzarella and 1/2 cup Romano; top with pepperoni, pineapple and remaining cheeses.
Bake for 14-18 minutes or until cheese is melted and crust is golden brown.
