Rainbow Sheet Pan Pizza Recipe By Tasty

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DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY



Double-stuffed Sheet-Pan Pizza Recipe by Tasty image

Here's what you need: warm water, sugar, active dry yeast, flour, salt, shredded mozzarella cheese, olive oil, salt, pepper, string cheese, tomato sauce, topping of your choice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 cup warm water
1 tablespoon sugar
1 package active dry yeast
3 cups flour
1 teaspoon salt, optional
3 cups shredded mozzarella cheese
olive oil, to taste
salt, to taste
pepper, to taste
string cheese
tomato sauce
topping of your choice

Steps:

  • To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
  • Preheat oven to 450˚F (230˚C).
  • Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
  • Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
  • Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
  • Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
  • Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
  • Brush the dough with olive oil, salt, and pepper to taste.
  • Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
  • Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
  • Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
  • Transfer the pizza to a cutting board, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 522 calories, Carbohydrate 61 grams, Fat 19 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SHEET PAN PIZZAS



Sheet Pan Pizzas image

It's time for a pizza party and with my sheet pan pizzas: you'll be able to satisfy all of your guests' cravings whether they go for veggie pizza, classic pepperoni or my personal favorite-- barbecue chicken pizza. Prepared pizza dough dressed up with other store-bought ingredients means this meal comes together quickly.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 17

Three 1-pound balls refrigerated pizza dough, at room temperature (see Cook's Note)
Olive oil, for greasing the pans
3/4 cup favorite barbecue sauce, plus more for garnish (I like smoky Kansas City sauce)
2 cups shredded cooked chicken breast
1/4 cup thinly sliced red onion
1/4 cup fresh cilantro leaves, chopped, plus more for garnish
2 cups shredded Colby-Cheddar cheese blend
2/3 cup pizza sauce
Half a 4-ounce package sliced turkey pepperoni
2 cups shredded Italian blend cheese
1/4 cup torn fresh basil leaves
2/3 cup pizza sauce
Half an 8-ounce package sliced mushrooms
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 cups fresh baby spinach
2 cups shredded Italian blend cheese

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.

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