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Sheet Pan Pizza

Keep the kids quiet (and happy) with this sheet pan pizza!
Course Dinner, Lunch
Cuisine Italian, Worldwide
Keyword Baking Tray Pizza, Focaccia, Focaccia Pizza
Prep Time 10 minutes
Cook Time 25 minutes
Proofing Time 2 hours
Total Time 2 hours 35 minutes
Calories 3754kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • Measuring utensils
  • saucepan
  • baking tray
  • stand mixer & dough hook

Ingredients

Focaccia

  • 10 g dry yeast
  • 420 g plain flour
  • 80 ml olive oil and extra for drizzling on top
  • 300 ml warm water
  • 1 tsp SloFoodGroup smoked salt

Pizza Sauce

  • 400 g tinned plum tomatoes
  • 2 cloves garlic crushed
  • 1 tbsp olive oil
  • 1 tbsp SloFoodGroup smoked salt

Toppings

  • 1 handful basil
  • 12-16 slices pepperoni
  • 200 g grated pizza cheese
  • 100 g fresh mozzarella
  • chili flakes optional

Instructions

Focaccia

  • Combine the yeast and water, set aside for 1- 2 minutes until bubbling
  • Add the sieved flour, salt & oil to the yeast and knead on low/medium for 5 – 7 minutes in a stand mixer
  • Place in a well-oiled bowl and wrap in clingfilm leaving to rise for minimum 1 hour (prepare pizza sauce)
  • Punch dough – yep, give it a good punch! Flour a surface and roll out to fit into well oiled baking tray. Cover and leave to rise for a further hour.
  • Gently poke holes using your fingers on top of dough and get your toppings ready!
  • Top the focaccia with 100g of grated cheese (spread evenly)
  • Spoon the tomato sauce over the top and spread out to about 2cm from the edge
  • Top with pepperoni, fresh mozzarella and remainder of grated cheese.
  • Sprinkle with a little smoked salt and bake in the oven for 22-25 minutes @ 200c *see tips*
  • Top with chili flakes & fresh basil leaves

Pizza Sauce

  • Blitz the tomatoes in a food processor until smooth
  • In a saucepan fry the garlic in oil for 1-2 minutes
  • Add the tomatoes and smoked salt and cook for a further 6-7 minutes
  • Allow to cool before using

Notes

Tips/Tricks

  • let the dough rise for a minimum of 1 hour but 2 hours will give you a more aerated bread
  • you can make the dough in advance – once it has undergone its first rise then you can place it in the baking tray, cover it and leave it in the fridge until ready. Remove from the fridge at least 30 minutes before cooking
  • if you won’t eat all the pizza in one go then my advice is to undercook it by 2-3 minutes so you can cut it in ½ and continue to cook some for one night and the rest the next night. Reheat the pizza by placing it on a wire rack in the oven and cook. This will crisp up the bottom again nicely

Nutrition

Calories: 3754kcal | Carbohydrates: 361g | Protein: 132g | Fat: 199g | Saturated Fat: 73g | Trans Fat: 1g | Cholesterol: 314mg | Sodium: 2836mg | Potassium: 2087mg | Fiber: 22g | Sugar: 21g | Vitamin A: 3646IU | Vitamin C: 39mg | Calcium: 2170mg | Iron: 28mg