Sheet Pan Pizza
What’s better than gathering around a warm, cheesy pizza straight from the oven? This sheet pan pizza brings back those nostalgic weekend vibes with a hearty meat sauce, plenty of gooey cheese, and sweet bell pepper topping. It’s a family favorite that’s just as popular today — simple to prepare, perfect for feeding a crowd, and endlessly satisfying!
Ingredients
Filling
- 14 oz minced meat (about 400g)
- 2 tbsp neutral oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 2 tbsp tomato paste
- 1 can chopped canned tomatoes about 14 oz
- ½ cup water (approx. 1 dl)
- 1 tbsp fresh basil or 1 tsp dried basil
Pizza Dough
- 1¼ cups lukewarm water (3 dl)
- 0.5 packet fresh yeast (about 25 g)
- 2 tbsp neutral oil
- 0.5 tsp salt
- 3 cups wheat flour (7 dl)
Topping
- 10½ oz grated cheese (300g)
- 1 red bell pepper diced
- 2 tbsp fresh oregano
Instructions
- Prepare the Dough: Stir the yeast into lukewarm water. Add oil, salt, and flour. Knead until the dough is smooth and elastic. Cover and let rise until doubled in size (about 1 hour).
- Make the Meat Sauce: Heat oil in a large pan and brown the minced meat in two batches. Add chopped onion and garlic; cook until softened. Stir in tomato paste, canned tomatoes, and water. Simmer for about 10 minutes until thickened. Season with salt, pepper, and basil.
- Assemble the Pizza: Roll out the dough and place it on a baking sheet lined with parchment paper. Spread the meat sauce evenly over the dough. Top with grated cheese and diced red bell pepper.
- Bake: Bake in the center of a preheated oven at 225°C (440°F) for about 20 minutes until the crust is golden and the cheese is bubbly.
- Serve: Sprinkle fresh oregano over the hot pizza. Serve with a fresh salad and a good vinaigrette dressing for a complete meal.