Veggie Delight Sheet-Pan Pizza
By America's Test KitchenPublished on February 20, 2013
Time
1¾ hours, plus 1 to 1½ hours rising
Yield
Serves 12
Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)½ cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon sugar 5 cups (25 ounces/709 grams) all-purpose flour 4 ½ teaspoons instant or rapid-rise yeast 2 teaspoons saltSAUCE AND TOPPINGS
2 tablespoons extra-virgin olive oil 3 garlic cloves, minced1 ½ teaspoons dried oregano ¼ teaspoon red pepper flakes 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes 2 tablespoons chopped fresh basil Salt and pepper 10 ounces white mushrooms, trimmed and sliced thin1 red bell pepper, stemmed, seeded, and chopped1 green bell pepper stemmed, seeded, and chopped1 onion, chopped12 ounces mozzarella cheese, shredded (3 cups)3 ounces Parmesan cheese, grated (1 ½ cups)Before You Begin
After it’s mixed in step 1, the dough will be very sticky, so coat your hands with flour before you move it to the greased bowl. The test kitchen’s favorite brand of tomato paste is Goya. The fresh basil is important here; if all you have is dried, skip the basil altogether.
Instructions
- Grease large bowl. Combine water, ¼ cup oil, and sugar in 2-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 1½ hours.
- Evenly coat rimmed baking sheet with ¼ cup oil. On lightly floured work surface, use rolling pin to roll dough into 16 by 12-inch rectangle. Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush dough with remaining 1 tablespoon oil and cover with plastic. Set in warm spot (not oven) until slightly risen, about 20 minutes.
- While dough rises, heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, stir in basil and season with salt to taste.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, bell peppers, and onion and cook until browned, about 10 minutes. Season with salt and pepper to taste. Transfer to plate and let cool completely, about 15 minutes. Once vegetables have cooled, toss with mozzarella.
- Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
- Sprinkle vegetable-mozzarella mixture and remaining ½ cup Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Serve.
for the dough
for the sauce and toppings
Time
1¾ hours, plus 1 to 1½ hours risingYield
Serves 12Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)
½ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
4 ½ teaspoons instant or rapid-rise yeast
2 teaspoons salt
SAUCE AND TOPPINGS
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 ½ teaspoons dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
Salt and pepper
10 ounces white mushrooms, trimmed and sliced thin
1 red bell pepper, stemmed, seeded, and chopped
1 green bell pepper stemmed, seeded, and chopped
1 onion, chopped
12 ounces mozzarella cheese, shredded (3 cups)
3 ounces Parmesan cheese, grated (1 ½ cups)
Test Kitchen Techniques
Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)
½ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
4 ½ teaspoons instant or rapid-rise yeast
2 teaspoons salt
SAUCE AND TOPPINGS
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 ½ teaspoons dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
Salt and pepper
10 ounces white mushrooms, trimmed and sliced thin
1 red bell pepper, stemmed, seeded, and chopped
1 green bell pepper stemmed, seeded, and chopped
1 onion, chopped
12 ounces mozzarella cheese, shredded (3 cups)
3 ounces Parmesan cheese, grated (1 ½ cups)
Test Kitchen Techniques
Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)
½ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
4 ½ teaspoons instant or rapid-rise yeast
2 teaspoons salt
SAUCE AND TOPPINGS
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 ½ teaspoons dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
Salt and pepper
10 ounces white mushrooms, trimmed and sliced thin
1 red bell pepper, stemmed, seeded, and chopped
1 green bell pepper stemmed, seeded, and chopped
1 onion, chopped
12 ounces mozzarella cheese, shredded (3 cups)
3 ounces Parmesan cheese, grated (1 ½ cups)
Test Kitchen Techniques
Why This Recipe Works
Homemade pizza is a treat, but since few of us have pizzeria ovens in our homes, it can be difficult to get the middle of the pizza to cook through. Before preparing our Vegetable Delight Sheet-Pan Pizza recipe, we coated the sheet pan with a thin layer of oil to promote better browning of the bottom crust. Sprinkling Parmesan cheese over the dough before prebaking gave the sauce something to grab on to, which helped keep our toppings from sliding around. After prebaking the dough with the Parmesan, we spread an even layer of tomato sauce on the dough and baked it for another 10 minutes to help evaporate moisture from the sauce, which kept our Vegetable Delight Sheet Pan Pizza from becoming soggy.
Before You Begin
After it’s mixed in step 1, the dough will be very sticky, so coat your hands with flour before you move it to the greased bowl. The test kitchen’s favorite brand of tomato paste is Goya. The fresh basil is important here; if all you have is dried, skip the basil altogether.
Instructions
- Grease large bowl. Combine water, ¼ cup oil, and sugar in 2-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 1½ hours.
- Evenly coat rimmed baking sheet with ¼ cup oil. On lightly floured work surface, use rolling pin to roll dough into 16 by 12-inch rectangle. Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush dough with remaining 1 tablespoon oil and cover with plastic. Set in warm spot (not oven) until slightly risen, about 20 minutes.
- While dough rises, heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, stir in basil and season with salt to taste.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, bell peppers, and onion and cook until browned, about 10 minutes. Season with salt and pepper to taste. Transfer to plate and let cool completely, about 15 minutes. Once vegetables have cooled, toss with mozzarella.
- Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
- Sprinkle vegetable-mozzarella mixture and remaining ½ cup Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Serve.
for the dough
for the sauce and toppings
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