2/19/2014

Sausage, Pepperoni and Onion Sheet Pan Pizza

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Pizza... I love this food! Thin crust, deep dish, St. Louis-Style, Skillet, Neapolitan-- you name it and I am all over it.  This one is a favorite weeknight meal in my house. One dough recipe + one pan = easy peasy.  This recipe means no stretching several balls of dough with different toppings and sticking my head in and out of a 500º F oven throwing pies.  I'll save that for the weekend.

The dough itself is simple to make and not much kneading is required.  Unlike my thin crust pizza dough, there is no overnight rest or long period of rising.  The key to success with this recipe is to make sure that the sauce dries out to prevent the cheese from oozing off the dough in one glob.  So first, the dough is partially baked with just a little bit of fresh Parmesan to make a nice crust.  Then the sauce (I like to use my favorite) is spread and meat and onions are sprinkled on top.  The pizza goes back into the oven to darken and for the sauce to be dried out.  Lastly the cheese is scattered on top and baked until melted and lightly browned.  (Ok, so I did stick my head in and out of a hot oven a few times, but it was just for one pizza and it's worth it.) Once baked, I let the pizza rest on a wire rack for a few minutes so that the crust stays nice and crisp before cutting into it.  Hit a square with a few crushed red pepper flakes, serve with a nice green salad and your pizza parlor dinner is served.
Printable Recipe

Sausage, Pepperoni, and Onion Sheet Pan Pizza
serves 8-10

For the Dough
4 3/4 to 5 cups (23 3/4 to 25-ounces) unbleached all-purpose flour
1 1/2 Tablespoons instant yeast
1 Tablespoon granulated sugar
2 1/2 teaspoons kosher salt
1/4 cup olive oil, plus extra as needed
1 3/4 cups water, heated to 110º F

For the Topping
1/2 cup freshly grated Parmesan cheese
1 recipe homemade pizza sauce, about 2 cups
6 ounces Italian sausage, crumbled and cooked
3 ounces pepperoni cut into 1/3-inch dice
1/3 cup thinly sliced sweet onion, rinsed under cold water and patted dry
12 ounces (3 cups) mozzarella cheese
Crushed red pepper flakes, optional

For the Dough
In the bowl of a stand mixer fitted with the dough hook, add 4 3/4 cups of the flour, yeast, sugar, and salt.  With the motor on low speed, add the oil and water; knead until a rough ball forms, about 45 seconds.  Cover the bowl with a towel and let the dough rest for 2 minutes.  Knead the dough on medium speed for 2 minutes.  (If the dough appears to be very wet, add the remaining 1/4 cup flour 1 tablespoon at a time as needed.)

Turn the dough out onto a lightly floured work surface and form it into a smooth round ball.  Place the dough in a large, lightly oiled mixing bowl and cover with a sheet of plastic wrap.  Let rise in a warm, draft-free place until doubled in size, about 1 to 1/2 hours.

Adjust the oven rack to lower-middle position and preheat to 425º F.  Line an 18- x 13- inch rimmed baking sheet with a sheet of parchment paper.  Lightly oil the paper with more olive oil, about 2 tablespoons.  Turn the dough out onto a lightly floured work surface and flatten it into a rough rectangle.  Roll the dough into a 16- x 12- inch rectangle and press into the prepared pan.  Shape edges of dough against the pan and brush lightly with olive oil.  Cover with plastic wrap and let rise until puffy, about 30-45 minutes.

Dimple the dough with your finger tips, then sprinkle 1/4 cup of the Parmesan cheese evenly over the dough.  Bake until the parmesan begins to brown, about 8-10 minutes.  Working quickly, spread the pizza sauce over the dough leaving a 3/4-inch border around the edge.  Sprinkle the sausage, pepperoni, and onion evenly over the sauce.  Bake until the sauce darkens and dries out, about 8-10 minutes.  Working quickly, sprinkle the remaining parmesan and mozzarella over the dough.  Continue to bake until the cheese is melted and lightly browned, about 10-15 minutes, rotating the pizza halfway through baking.

Let the pizza cool in the pan for 1 minute.  Using a large wide spatula, lift the pizza, without the parchment, onto a large wire rack and allow to cool for at least 5 minutes.  Transfer the pizza to a cutting board and cut into 16 squares.  Serve hot or warm with crushed red pepper flakes.  Enjoy!

Source: Adapted from Cook's Illustrated Cookbook and American Pie, by Peter Reinhart 

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