Rainbow Sheet Pan Pizza Recipe By Tasty

RAINBOW SHEET-PAN PIZZA RECIPE BY TASTY

Steps:

• In a small bowl, combine half of the warm water and the brown sugar.
• Add the active dry yeast and let foam without stirring for about 8 minutes.
• In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups (250 g) of flour, and the yeast mixture.
• Rinse the yeast mixture bowl with the remaining warm water to get all the yeast, and pour into the large bowl.
• Mix with your hands and gradually add in the reamining flour until the dough comes together in a ball and is not moist to the touch.
• Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
• Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
• Place the dough in the bowl and turn to coat with the oil.
• Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
• Preheat the oven to 500°F (260°C).
• Grease a nonstick baking sheet with the olive oil.
• Place the dough on a floured surface and divide in half.
• Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
• Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
• Transfer the dough to baking sheet and stretch as needed to cover the pan.
• Leaving a 1-inch (2 cm) border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
• Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
• Season with salt, pepper, and oregano.
• Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
• Sprinkle with fresh basil, then slice and serve.
• Enjoy!

RAINBOW CAULIFLOWER PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (240˚C). Line a baking sheet with parchment paper.
• Place cauliflower pieces in the bowl of food processor and pulse for 30 seconds, or until cauliflower is broken down to rice-size pieces.
• Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes. Let cool slightly.
• Transfer the cooked cauliflower to a clean dish towel and wring out the excess water.
• Place cauliflower in a large bowl. Add the oregano, basil, garlic powder, sea salt, red pepper flakes, Parmesan, and egg. Mix thoroughly to combine.
• Transfer the cauliflower mixture to the baking sheet and pat out into a round disk, about ½ inch thick and 10 inches in diameter.
• Bake for 25-30 minutes. Remove from oven.
• Spread the pizza sauce over the crust. Sprinkle with mozzarella cheese and top with the sun-dried tomatoes, bell peppers, and spinach.
• Bake for 8-10 minutes, or until the spinach is wilted and the cheese is melted.
• Top with more Parmesan cheese, then slice and serve.
• Enjoy!

20-MINUTE ONE-PAN PIZZA RECIPE BY TASTY

Steps:

• In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
• Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
• Place over medium heat, cover, and cook for 10 minutes with the vent covered.
• Uncover the vent and cook for 5 more minutes, until the edges are crispy.
• Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
• Sprinkle with basil, then slice and serve.
• Enjoy!