Sheet Pan Pizza
HB-5911 · Hand-built original · Pizza
One big rectangular pizza for a crowd, with crisp corners for whoever calls them.
PizzaMain course33 minServes 6261 kcalVegetarianEgg-freeDiabetic
Main ingredient: tomato
Pairs well with: salad, garlic bread, coleslaw
Servings:6quantities adjust to match
Ingredients
- 1 quantity pizza dough, stretched to a tray
- 8¾ oz tomato sauce
- 10½ oz mozzarella, grated
- toppings of your choice
- 3 tbsp olive oil
- 1 tsp dried oregano
Method
- Heat the oven to 465°F. Pour the olive oil onto a large sheet pan and spread it over the whole surface.
- Stretch the dough into the oiled pan, pushing it into the corners. If it springs back, rest it for 20 minutes and stretch again — the rest is what lets it reach the edges.
- Spread the tomato sauce over the dough and scatter the mozzarella, your chosen toppings and the oregano over it.
- Bake for 15 to 18 minutes, until the crust is golden and crisp underneath and the cheese bubbles.
- Let the pizza stand for 5 minutes so the slices cut cleanly, then slice into squares.
Prep: 15 min · Cook: 18 min · Total: 33 min
Nutrition (per serving, where published)
261 kcalCalories
8.4 gProtein
21.2 gCarbs
16 gFat
4.4 gSaturates
2.3 gFibre
6.7 gSugars
981 mgSodium
18 mgCholesterol
217 mgPotassium
187 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data