4 plum tomatoes, coarsely chopped
1 can (6 ounces) tomato paste
1/4 cup water
1/4 cup roasted sweet red peppers
1 tablespoon dried oregano
1 tablespoon honey
2 teaspoons dried minced garlic
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tubes (13.8 ounces each) refrigerated pizza crust
2 cups (8 ounces) shredded part-skim cheese, divided
1 cup (4 ounces) shredded cheese, divided
1 package (3-1/2 ounces) sliced pepperoni
1 cup pineapple tidbits, drained
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 15-in. x 10-in. x 1-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. Yield: 12 pieces.