Pepperoni Pan Pizza

Frnakly, there's no better pizza than what Eric and I make using Peter Reinhart's dough and our very own freshly made ricotta. But sometimes the men in this house want deep-dish pepperoni pan pizza. And if I'm going to eat deep-dish pizza, especially if it's going to have meat on it, then I'd rather eat this than some cheap take-out.

(Although, now that I think about it, this was super yummy too!)

Pepperoni Pan Pizza, Cook's Country, 4/2006