Sheet-Pan Barbecue Pizza with Plant-Based Meat
By Sara MayerPublished on January 31, 2022
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
1½ pounds onions, halved and sliced ¼ inch thick through root end6½ tablespoons water, divided6 tablespoons extra-virgin olive oil, divided¼ teaspoon plus ⅛ teaspoon table salt, dividedPinch baking soda 2 pounds pizza dough, room temperature½ cup plain plant-based or dairy yogurt 2 teaspoons grated lime zest, plus lime wedges for serving8 ounces plant-based ground meat 2 tablespoons minced fresh cilantro plus ½ cup fresh cilantro leaves½ teaspoon dry mustard ½ teaspoon smoked paprika ½ cup barbecue sauce
Instructions
- Bring onions, 6 tablespoons water, 1 tablespoon oil, and ¼ teaspoon salt to boil in 12-inch nonstick skillet over high heat. Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
- Uncover, reduce heat to medium-high, and use heat-resistant rubber spatula to gently press onions into sides and bottom of skillet. Cook, without stirring, for 30 seconds. Stir onions, scraping browned bits from bottom of skillet, then gently press onions into sides and bottom of skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 10 to 15 minutes.
- Combine baking soda and remaining 1½ teaspoons water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to bowl.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Coat rimmed baking sheet with ¼ cup oil. Press and roll dough into 16 by 12-inch rectangle on lightly floured counter. (If dough springs back during rolling, let rest for 10 minutes before rolling again.) Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush top of dough with remaining 1 tablespoon oil, cover with plastic wrap, and let rest for 20 minutes.
- While dough rests, combine yogurt and lime zest in bowl; refrigerate until ready to use. Break ground meat into small pieces in large bowl. Add minced cilantro, dry mustard, paprika, and remaining ⅛ teaspoon salt, and gently knead with your hands until well combined.
- Spread barbecue sauce over dough, leaving ¼-inch border around edge. Sprinkle onions evenly over sauce, then pinch off ½-inch pieces of meat mixture and sprinkle over top. Bake until meat begins to brown, about 20 minutes, rotating pizza halfway through baking.
- Transfer sheet to wire rack and let cool for 5 minutes. Drizzle with yogurt sauce and sprinkle with cilantro leaves. Slice and serve with lime wedges.
Time
1½ hoursYield
Serves 4 to 6Ingredients
1½ pounds onions, halved and sliced ¼ inch thick through root end
6½ tablespoons water, divided
6 tablespoons extra-virgin olive oil, divided
¼ teaspoon plus ⅛ teaspoon table salt, divided
Pinch baking soda
2 pounds pizza dough, room temperature
½ cup plain plant-based or dairy yogurt
2 teaspoons grated lime zest, plus lime wedges for serving
8 ounces plant-based ground meat
2 tablespoons minced fresh cilantro plus ½ cup fresh cilantro leaves
½ teaspoon dry mustard
½ teaspoon smoked paprika
½ cup barbecue sauce
Ingredients
1½ pounds onions, halved and sliced ¼ inch thick through root end
6½ tablespoons water, divided
6 tablespoons extra-virgin olive oil, divided
¼ teaspoon plus ⅛ teaspoon table salt, divided
Pinch baking soda
2 pounds pizza dough, room temperature
½ cup plain plant-based or dairy yogurt
2 teaspoons grated lime zest, plus lime wedges for serving
8 ounces plant-based ground meat
2 tablespoons minced fresh cilantro plus ½ cup fresh cilantro leaves
½ teaspoon dry mustard
½ teaspoon smoked paprika
½ cup barbecue sauce
Ingredients
1½ pounds onions, halved and sliced ¼ inch thick through root end
6½ tablespoons water, divided
6 tablespoons extra-virgin olive oil, divided
¼ teaspoon plus ⅛ teaspoon table salt, divided
Pinch baking soda
2 pounds pizza dough, room temperature
½ cup plain plant-based or dairy yogurt
2 teaspoons grated lime zest, plus lime wedges for serving
8 ounces plant-based ground meat
2 tablespoons minced fresh cilantro plus ½ cup fresh cilantro leaves
½ teaspoon dry mustard
½ teaspoon smoked paprika
½ cup barbecue sauce
Why This Recipe Works
Our love for all things barbecue flavored is deep and wide—see the Grilled Smokehouse Barbecue Burgers for another example. Next up for transcendence through barbecue sauce: pizza. To ensure that the smoky barbecue flavors come through loud and clear, we slather half a cup of the magical condiment over the dough as a sauce, as well as incorporate dry mustard and smoked paprika into the meaty topping so that it also takes on a smoky flavor. Caramelized onions are a great pairing with the sweet sauce; our quick caramelization method first softens the onions in a covered skillet before repeatedly pressing them against the pan's sides for efficient browning. We then combine the partially caramelized onions with some baking soda, which helps them finish caramelizing in the oven atop the pizza. The lime-yogurt drizzle adds a tangy finish to this sheet-pan pie.
Instructions
- Bring onions, 6 tablespoons water, 1 tablespoon oil, and ¼ teaspoon salt to boil in 12-inch nonstick skillet over high heat. Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
- Uncover, reduce heat to medium-high, and use heat-resistant rubber spatula to gently press onions into sides and bottom of skillet. Cook, without stirring, for 30 seconds. Stir onions, scraping browned bits from bottom of skillet, then gently press onions into sides and bottom of skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 10 to 15 minutes.
- Combine baking soda and remaining 1½ teaspoons water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to bowl.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Coat rimmed baking sheet with ¼ cup oil. Press and roll dough into 16 by 12-inch rectangle on lightly floured counter. (If dough springs back during rolling, let rest for 10 minutes before rolling again.) Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush top of dough with remaining 1 tablespoon oil, cover with plastic wrap, and let rest for 20 minutes.
- While dough rests, combine yogurt and lime zest in bowl; refrigerate until ready to use. Break ground meat into small pieces in large bowl. Add minced cilantro, dry mustard, paprika, and remaining ⅛ teaspoon salt, and gently knead with your hands until well combined.
- Spread barbecue sauce over dough, leaving ¼-inch border around edge. Sprinkle onions evenly over sauce, then pinch off ½-inch pieces of meat mixture and sprinkle over top. Bake until meat begins to brown, about 20 minutes, rotating pizza halfway through baking.
- Transfer sheet to wire rack and let cool for 5 minutes. Drizzle with yogurt sauce and sprinkle with cilantro leaves. Slice and serve with lime wedges.
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