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
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 QUINOA PIZZA CRUST RECIPE BY TASTY
Here's what you need: quinoa, water, baking powder, garlic powder, salt, grated parmesan cheese, nonstick cooking spray, pizza sauce, shredded mozzarella cheese, roma tomato, fresh basil leaf, pepperoni, onion, red pepper, spinach, mushroom
Provided by Betsy Carter
Categories Dinner
Yield 15 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a medium bowl. Add enough water to cover the quinoa, about 1½ cups (360 ml).
- Cover with plastic wrap and soak, at room temperature, for at least 8 hours, or overnight.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
- Drain and rinse the quinoa.
- Add the quinoa, 1 cup (240 ml) of water, the baking powder, garlic powder, salt, and Parmesan cheese to a food processor. Blend for about 2 minutes, or until a smooth batter forms.
- Pour the batter onto the baking sheet, using a spatula to spread evenly.
- Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
- Top the crust with the pizza sauce and mozzarella cheese, then add your favorite toppings.
- Return the pizza to the oven and bake for another 5-10 minutes, or until cheese bubbling and slightly brown.
- Cut pizza into squares and serve.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 0 grams
PESTO PIZZA RECIPE BY TASTY
Here's what you need: all purpose flour, instant yeast, salt, hot water, olive oil, parmesan cheese, pine nuts, lemon juice, olive oil, garlic, fresh basil leaves, mozzarella cheese, shredded chicken breast, red onion, cherry tomatoes, fresh basil leaves
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
- Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
- Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
- In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
- Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
- On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
- Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
- Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
- Enjoy!
Nutrition Facts : Calories 1733 calories, Carbohydrate 175 grams, Fat 88 grams, Fiber 8 grams, Protein 59 grams, Sugar 5 grams
UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY
This upside down deep dish pizza recipe comes together in one pan. Cook the onions and green bell peppers, then assemble the pizza in the same pan - just cover with dough and put in the oven for 20 minutes. Be extremely careful and be sure to wear oven mitts when flipping the pizza out of the pan.
Provided by Katie Aubin
Categories Dinner
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
- Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
- Turn off the heat. Grease the pan with nonstick spray.
- Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
- On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
- Bake for 25 minutes, until the dough is golden brown.
- Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
- Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
- Slice into 8 wedges, then serve.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 35 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, Sugar 4 grams
SHEET PAN STEAK AND RAINBOW VEGGIES RECIPE BY TASTY
Here's what you need: large carrot, cherry tomato, yellow bell pepper, large carrot, medium red onion, yellow bell pepper, asparagus, medium red onion, olive oil, asparagus, salt, olive oil, pepper, salt, garlic, pepper, fresh thyme, garlic, fresh thyme, sirloin steak, olive oil, sirloin steak, garlic, olive oil, salt, garlic, pepper
Provided by Alix Traeger
Categories Dinner
Yield 2 servings
Number Of Ingredients 27
Steps:
- Preheat oven to 400°F (200˚C).
- Prepare the vegetables.
- Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
- Season with olive oil, salt, and pepper to taste.
- Add garlic cloves and sprigs of thyme on top of the vegetables. Bake vegetables for 15 minutes.
- Roast vegetables for 15 minutes.
- Bring back the tray and push vegetables to the side to make room for the steak. Place the steak in the middle of the pan and season both sides with salt and pepper.
- Top the steak with a sprig of thyme and a clove of garlic. Place back in oven for 10 more minutes or until desired doneness is reached.
- Allow the steak to rest for 5-10 minutes. Plate the vegetables and top with cut steak.
- Enjoy!
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