Sheet-Pan Pizzas

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Extra-virgin olive oil, for drizzling

Two 16-ounce balls homemade or store-bought pizza dough, at room temperature

Pesto, Pea and Burrata Pizza:

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

Margherita with Prosciutto Pizza:

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

Directions

  1. Preheat the oven to 550 degrees F, or to as high as your oven will go.
  2. 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.
  3. For the pesto, pea and burrata pizza: Combine the peas and salt in a small bowl and mash with a fork. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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