Sheet pan veggie pizza
A big rectangular pizza loaded with peppers, mushrooms, broccoli and onion over bubbling mozzarella, cut into big, crispy-edged squares.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.64 a serving
- 590 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 pizza dough, at room temperature
- ¾ cup pizza sauce
- 2 cups shredded mozzarella
- 1 green bell pepper, thinly sliced
- 4 oz white mushrooms, thinly sliced
- 1 cup broccoli, very small florets
- ¼ red onion, thinly sliced
- ¼ cup grated parmesan
- 1 can black olives, sliced (optional)
From your pantry
- 2 tbsp olive oil, divided
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes (optional)
Each serving has about 590 calories, 27 g protein, 64 g carbs and 24 g fat, and costs about $2.64 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No broccoli? Frozen broccoli works.
- No red onions? White onions or yellow onions work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F with a rack in the lower third. Brush a with 1 tablespoon oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Press and stretch the dough to fill the pan. If it keeps shrinking back, let it 5 minutes and try again.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Dolly’s tip: Warm, rested dough stretches without a fight. Cold dough out of the fridge snaps back.Brush the dough with the rest of the oil and for 6 minutes, until puffed and pale .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 6 min
Dolly’s tip: This head start keeps the middle from going soggy under all the toppings.Spread the sauce over the crust, leaving a ½-inch border. Sprinkle with the mozzarella.
Scatter the pepper, mushrooms, broccoli, onion and olives over the top, then the parmesan and Italian seasoning.
until the cheese is bubbling and and the crust is underneath, 10 to 12 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Let it cool 3 minutes, sprinkle with pepper flakes and cut into squares.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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