Veggie & Herb Sheet Pan Pizza
Overview
This recipe is inspired by my uncle Tony. He loves to make pizza and he’s good at it! He shared his pizza dough recipe with me in which I did a little adding on. This is a combo recipe in which I am going to share with you how to make an awesome herb crust and then how to build the pizza. You can do this much quicker with a store-bought crust but believe me you’re going to want to try this herbed crust. You can honestly put whatever herbs you want in the crust and whatever you want as your pizza toppings. Get creative in your kitchens and feel free to email me and let me know what your successes are.
Serves 6-8
Ingredients
Herbed Pizza Crust
1.25 oz package of yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups flour
2 tablespoons olive oil
3 tablespoons of Italian dried herb seasoning (Dried oregano, dried parsley, dried thyme, dried basil, dried rosemary, and salt)
Toppings
1/2 red onion, sliced
1 red pepper, halved and sliced
1 yellow pepper, halved and sliced
1 6.5 oz. can sliced black olives, drained
1 1/2 cups mushroom
1 1/2 cups basil, loosely chopped
4-6 cloves of minced garlic
2 tablespoons olive oil
1 tablespoon red wine vinegar
24 oz. can of arrabbiata sauce
12 oz. package of Quattro Formaggi grated cheese
Instructions
1
Start by adding all of your dry ingredients to a mixing bowl and give it a good stir.
2
Take your warm water and mix in the olive oil and pour into your dry mix. Mix with a small spoon and once it starts to clump start using your hands to knead the dough.
3
Knead your dough into a small ball and make sure to get all the bits of flour and dough incorporated as much as you can. During this step you can smell the herbs in the dough, it’s heaven.
4
So I had to do some research on how to make the dough rise faster. I came across an article that said you could take a saute pan and fill it with warm water. Then you want to place your mixing bowl in the pan and place a towel over the top. Carefully add to an oven and close up for a couple of hours. Mine was in for about 3 hours and when it was done it doubled in size.
5
When your dough is done rising start cutting all of your veggies(red onion, peppers, olive, mushroom, basil, and garlic). Place them in a mixing bowl and toss with olive oil and vinegar.
6
Set your oven to 400°. I used my bar in my kitchen as a flat surface to roll my pizza dough out. Flour your surface and roll out your dough into a rectangular shape that big enough for your sheet pan. Now if you don't have a rolling pin you can do just like my uncle tony and use a bottle of wine because that works just as well. Once the dough is all rolled out place it in the sheet pan. Like me, you may need to form it to the pan a little bit to make the rectangle but it doesn’t need to be perfect as long as it fits inside. Take some olive oil and drizzle it on the top of the dough and spread it out over the whole surface. Add some cheese too. Wink-wink
7
Spread your arrabbiata sauce over the surface of the dough. Take handfuls of your veggies and start to spread them on the top of your sauce. I took some fresh ground pepper and added it to the top of my veggies too. I had little extra veggies left afterward which I just threw in a Tupperware and made into an omelette the next morning.
8
I love cheese so I added as much as I possibly could to the pizza. Place Pizza in the oven for 15-20 minutes.
9
After 15- 20 take out and let it sit for 5 minutes to cool.
10
It’s great to just throw on a large cutting board and serve exactly like that. everyone can pull their slices and add whatever condiments they want.
11
I love my slice with a balsamic glaze and fresh basil.
