SHEET PAN PIZZAS
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
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
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 PIZZA WITH MAGIC CRUST
Upgrade pizza night with this Sheet-Pan Pizza with Magic Crust. Combine eggs, milk, flour, Parmesan cheese and Italian seasoning to create your new favorite pizza crust. Top it with cheese, pepperoni and green pepper strips and watch this Sheet-Pan Pizza with Magic Crust fly off the pan.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Whisk eggs and milk in medium bowl until blended. Add flour, Parmesan and Italian seasoning; mix well.
- Pour into 15x10x1-inch pan sprayed with cooking spray.
- Bake 20 to 25 min. or until crust is firm and lightly browned.
- Spread pizza sauce onto bottom of crust; top with mozzarella, peppers and pepperoni. Bake 8 to 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
RAINBOW SHEET-PAN PIZZA RECIPE BY TASTY
Here's what you need: dough, brown sugar, warm water, active dry yeast, small beets, olive oil, kosher salt, all-purpose flour, your choice of toppings, olive oil, pizza sauce, shredded mozzarella cheese, cherry tomato, orange bell pepper, yellow bell pepper, fresh spinach, purple sweet potato, salt, pepper, dried oregano, fresh basil
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 5 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 979 calories, Carbohydrate 162 grams, Fat 23 grams, Fiber 10 grams, Protein 28 grams, Sugar 20 grams
DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY
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
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
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