Sheet Pan Pizzas Recipes

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SHEET-PAN PIZZAS



Sheet-Pan Pizzas image

Provided by Megan Mitchell

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Extra-virgin olive oil, for drizzling
Two 16-ounce balls homemade or store-bought pizza dough, at room temperature
3/4 cup frozen peas, defrosted
Pinch fine sea salt
Extra-virgin olive oil, for drizzling
1/2 cup basil pesto
2 balls burrata cheese
2 tablespoons freshly grated Parmesan cheese
15 basil leaves
Freshly ground black pepper, for sprinkling
1/4 cup organic tomato paste
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly cracked black pepper
1 1/2 cups shredded low-moisture, part-skim mozzarella
4 to 5 slices prosciutto
8 basil leaves
1/2 cup arugula
Flaked sea salt, for sprinkling

Steps:

  • Preheat the oven to 550 degrees F, or to as high as your oven will go.
  • Drizzle 1 to 2 tablespoons oil over a 13-x-18-inch sheet pan. Place one ball of on the sheet pan and gently stretch out towards the edges; it should stretch to within 1 inch of the edge of the pan all the way around. If the dough resists stretching and springs back, set it aside for a few minutes to relax, then try again. Repeat this with the other ball of dough on a second sheet pan.
  • For the pesto, pea and burrata pizza: Combine the peas and salt in a small bowl and mash with a fork. Set aside.
  • Drizzle one stretched pizza crust with 1 to 2 tablespoons oil, then bake it until the edges start to turn golden and the middle puffs up slightly, about 7 minutes. Remove the crust from the oven and top with the pesto, peas and another drizzle of oil. Bake until browned around the edges and bubbling, about 5 minutes longer.
  • Remove the pizza from the oven. Tear the burrata into chunks and dot it over the pizza. Sprinkle with the Parmesan, basil and black pepper. Slice and serve.
  • For the Margherita with prosciutto pizza: Stir the tomato paste, oil, salt and pepper together in a small bowl. Spread the mixture over the other stretched pizza dough in a thin even layer. Sprinkle with the mozzarella.
  • Place in the oven and bake until puffed and golden around the edges, 8 to 10 minutes. Remove from the oven and top with the prosciutto, basil leaves and arugula. Drizzle with a little more oil and sprinkle with pepper and flaked salt. Slice and serve.

SHEET PAN PIZZA



Sheet Pan Pizza image

Easy to make, this crispy sheet pan pizza is loaded with fresh and flavorful toppings. An effortless way to enjoy a homemade pizza!

Provided by Yumna Jawad

Categories     Main Course

Time 25m

Number Of Ingredients 6

½ pound pizza dough
3 tablespoon olive oil (divided)
½ cup pizza sauce
1 cup mozzarella cheese
4-5 cherry tomatoes (sliced)
½ cup chopped basil (plus more for serving)

Steps:

  • Allow the dough to sit for 20 minutes covered at room temperature. Then roll out the dough to approximately 9 x 13 inches - the size of a quarter sheet pan.
  • Preheat the oven to 500°F and position the oven rack in the upper 1/3 position.
  • Add 2 tablespoons olive oil to the sheet plan, and gently press the dough into the oiled pan. Drizzle the remaining olive oil over the dough. Spread the sauce on top, then add the mozzarella cheese, cherry tomatoes and basil.
  • Bake the pizza into the preheated oven for 10-12 minutes, until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes, if desired.

Nutrition Facts : Calories 219 kcal, Carbohydrate 20 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 499 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SHEET-PAN CHEESE PIZZA



Sheet-Pan Cheese Pizza image

If you want to feed a crowd or are looking for low-effort homemade pizza, this is the right choice. The dough rises on an oiled sheet tray so no need for transferring dough. For the lightest, fluffiest crust, try not to press down on the dough to stretch, but run your hands under the dough and gently pull with your fingertips instead. Placing cheese before sauce on the crust when assembling prevents a soggy bottom.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield One 11- to 17-inch pizza

Number Of Ingredients 16

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the baking sheet
1 15-ounce can crushed tomatoes
1 small clove garlic, grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper
1/4 cup grated Parmesan cheese
2 cups freshly grated low-moisture mozzarella cheese
4 ounces fresh mozzarella cheese, torn

Steps:

  • Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
  • Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
  • Make the pizza: Preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan. Top the dough with the pizza sauce, Parmesan, grated mozzarella and torn mozzarella.
  • Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, about 20 minutes. Let cool slightly, then remove to a cutting board.

SHEET-PAN PIZZA DOUGH



Sheet-Pan Pizza Dough image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield Enough for 1 pizza

Number Of Ingredients 6

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
1 1/2 cups hot water (about 100 degrees)
1/3 cup plus 2 tablespoons extra-virgin olive oil

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.

SHEET PAN PIZZA



Sheet Pan Pizza image

Faster than delivery and fresher too, with customizable topping ideas, this sheet pan pizza is a winning dinner choice.

Provided by Pete Scherer

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 12

For the Pizza:
1/4 cup tomato paste
1/4 cup water
1/2 teaspoon kosher salt
1 pound pizza dough (store-bought or homemade)
Flour for dusting work surface
2 1/2 cups shredded Monterey Jack cheese (or shredded mozzarella)
3 ounces sliced pepperoni
For Topping:
Grated Parmesan
Chili flakes
Fresh or dried oregano

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.

Nutrition Facts : Calories 272 kcal, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 402 mg, Sugar 2 g, Fat 11 g, ServingSize 1 pizza (10 slices), UnsaturatedFat 0 g

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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