Sheet Pan Pizza Recipes

SHEET PAN PIZZA

Steps:

• Gather the ingredients.
• Remove the dough from the refrigerator. Preheat oven to 500 F.
• In a small bowl combine the water, tomato paste, and salt. Mix until smooth.
• When oven is hot, lightly coat a sheet pan with oil. If using store-bought dough, take care not to fold, stretch, or tear the dough as you remove it from the packaging. Lightly flour the dough and the counter. With floured hands, gently press the dough into a flat rectangle that is roughly the dimensions of your sheet pan. Holding the dough up by its edge, allow gravity to stretch it out. Repeat around the edges of the rectangle, taking care not to tear the dough, until the dough is the size of the sheet pan.
• Carefully lay the dough onto the prepared pan. With a rubber spatula or the back of a spoon, spread the sauce onto the dough, leaving a one-inch border of bare dough at the edge.
• Top with shredded cheese, followed by the slices of pepperoni.
• Bake for about 15 minutes until crust is golden and cheese is starting to brown.
• Remove from oven, slice, and serve immediately with Parmesan, red pepper and oregano.

SHEET PAN PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan.
• For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese.
• For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese.
• For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese.
• Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil.

SHEET-PAN PIZZA DOUGH

Steps:

• Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

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!