Every Friday is pizza night in my house. I keep batches of homemade dough in the freezer (just defrost the night before) and every week is a new pizza making adventure. Everyone gets to pick their favorite toppings and then just toss the sheet pan in the oven. Everything can be made ahead of time or you can get some help from the store! For this and more easy one pan meals check out the Healthy One Pan Dinners cookbook.
Want to up your pizza game? Check out my Pizza Night List of essentials on Amazon.
Sheet Pan Pizza Night
- Sheet Pan
- 1 packet dry active yeast
- 1 tsp sugar
- 6 cups all-purpose flour
- 1 tbsp kosher salt
- 2 tbsp olive oil
- 1 cup marinara sauce
- 4 oz sliced provolone cheese
- 1.5 cups shredded part-skim mozzarella cheese
- 2 cups TOPPINGS – veggie, pepperoni, olives, bacon, cooked sausage …. anything goes!
- To make the dough, combine 2 cups of warm water with yeast and honey (or sugar), whisk gently and set aside for 15 minutes for the yeast to activate.
- Place flour and salt in the bowl of a stand mixer fitted with a dough hook attachment, turn on and mix the flour and salt.
- With the machine running on low add yeast mixture and olive oil. Turn speed to medium and continue to mixture until dough comes together in a ball, about 3 minutes.
- Turn off machine and place dough in an oiled bowl, cover with a clean kitchen towel and let rise for at least one hour.
- Preheat oven to 450 degrees F. Using a paper towel rub a few tsp of olive oil grease the sheet pan.
- On a lightly floured surface, roll out the dough and transfer to the prepared sheet pan. Press the dough to the edges of the pan until it stretches across the entire pan.
- Top dough with sauce, followed by cheese and desired toppings. Bake for 15 to 17 minutes, stopping half way through to turn the pan.
- Remove from oven and allow to cool for 5 minutes before cutting.
- To store extra dough wrap in parchment paper and place in a resealable bag. Refrigerate for up to 4 days or freeze for up to 3 months.
To make your own marinara sauce, sauté ½ cup chopped onion, 2 cloves of minced garlic and ½ tsp ground fennel seeds in 2 tbsp of olive oil in a small saucepan. Add 1 (28oz) can of crushed tomatoes, season with salt and pepper and simmer for at least 20 minutes, stirring occasionally.
Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White