Sheet Pan Pizza With Roasted Tomatoes & Peppers






This sheet pan pizza recipe is so incredibly delicious and feeds a crowd, perfect for your next family dinner or get together!




For the roasted tomatoes:
*3 Tbs. Olive oil
*8 small plum tomatoes, halved lengthwise
*Kosher salt
For the pizza dough:
*2 cups warm water
*1 package of quick rise yeast
*1 tsp sugar
*1 tsp salt
*2 tbsps Olive Oil
*5-5½ cups all purpose flour
*1 cup pizza sauce
*2 cups shredded mozzarella cheese
*2 sweet peppers, thinly sliced into rings
*1 large garlic clove, thinly sliced
*1 tsp oregano



Beekman 1802




Preheat oven to 400°F (200°C)
Use 1 Tbs. of the olive oil to grease a rimmed baking sheet. Arrange the tomatoes, cut side up, in a single layer on the prepared sheet. Brush the tomatoes with the remaining 2 Tbs. olive oil and lightly sprinkle with salt. Roast until the tomatoes are slightly shrunken, about 20 minutes. Reduce the oven temperature to 225°F (110°C) and continue to roast until the tomatoes have softened, collapsed onto themselves and are slightly caramelized, about 2 hours more. Let cool to room temperature, then season with salt. Set aside.
Add water, yeast, and sugar to a mixing bowl. Stir and then let proof for about 5 minutes.
Add salt, olive oil and about 2.5 cups of flour. Mix with your hands.
Add remaining flour, 1 cup at a time, until dough doesn’t stick to your hands.
Form until a ball and knead several times.
Cover the bowl with plastic wrap, and let rise in a warm place, for 30 minutes. The longer it rises, the better.

Spread the dough on a lightly oiled sheet. Spread the sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered.

Sprinkle the cheese, peppers, roasted tomatoes and garlic evenly over the sauce.
Season with salt and pepper and bake until the crust is crisp, 14 to 18 minutes. Remove from the oven and sprinkle with the oregano. Cut into slices and serve immediately.




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