This baking sheet You may quickly and easily prepare a Meat Lover’s Pizza by simply pressing the dough into a pan and topping it with cheese, ham, sausage, and pepperoni. You’ll soon be enjoying some delicious pizza.
It’s simple to order pizza over the phone and have it delivered to your door these days. Good pizza can even be delivered right to your door.
But the handmade variety still has my heart. In the dead of winter, I want a meat lover’s pizza like this one baked in a sheet pan.
Sheet Pan Pizza Recipe
Making delicious pizza on a sheet pan requires no effort. You won’t need expensive pizza stones, and the crust will become nice and crisp. It also yields a rather large pizza, so there will be plenty of food for leftovers.
Crust: Made from Scratch or Bought?
There are a plethora of pizza dough recipes available online if you plan on creating your own. For my part, I like pizza made with no-knead dough. What you get is a dough that is both malleable and simple to shape.
Pan pizzas, like this one, have a thicker crust (though they’re not quite like deep dish) and may be made crispy by using the same dough.
However! If the dough is keeping you from cooking your own pizza, then by all means, purchase it. I am a great believer that the perfect is the enemy of the excellent in the kitchen.
These days, most grocery stores have a wide variety of high-quality pre-made dough (check the prepared foods section). You might also inquire at your favorite pizza place in town about purchasing the dough they use. You may get some dough balls at many pizza joints, and they will sell them to you joyfully for a little fee.
What Forms Your Pizza Should Take
The first step in forming the dough for this sheet pan pizza, regardless of where you get it, is ensuring that it is at room temperature. It will be difficult to handle and may get excessively thick in spots if it’s cold from the fridge.
Just press it onto your sheet pan after rolling it out on a lightly floured surface, assuming it is at room temperature. Try to have it uniformly thick in the bottom of the pan; little variations in crust thickness at the pan’s periphery are OK. That’s what gives it personality!
Keep in mind that a quarter-sheet pan works best for this recipe.
Pizza toppings that are perfect for carnivores
My definition of a meat lovers’ pizza is one that has all three of the following: Italian sausage, ham, and pepperoni.
It would be great if you could add additional meat toppings if possible. Likely, however you should take cautious not to overcrowd the pizza. It’s conceivable to achieve that, and if you do, you’ll have a fork and knife pizza (not the end of the world).
However, the pizza should hold together well enough that you can pick it up and eat it without worrying that the toppings will fly off the ship. Simply put, try different condiments and see what you like most. For a tasty and well-balanced pizza, I used my preferred quantities of all the toppings.
Preserving and Reheating Your Pizza Takeout
A whole sheet pan of pizza may be made using this recipe. Since the crust is thicker than on a standard circular pizza, it can hold more toppings and is more filling overall. However, there is absolutely no shame in eating pizza the next day.
Though it may be enjoyed cold, I like reheating this pizza. Place a slice or two of pizza in a big pan (cast iron is excellent) and cook them over low heat until they are reheated. Put the lid on the skillet and let the food cook for a few minutes. The crust may be re-crisped in the skillet, and the steam from the covered pan can be used to re-melt the cheese. Like brand-new!
- A link of Italian sausage, weighing 8 ounces
- Pizza dough, handmade or store-bought, 2 pounds, at room temperature
- Half a cup of pizza sauce, either prepared or purchased
- cheese, mozzarella, 1 lb., grated
- Ham, 4 ounces
- Pepperoni slices, 4 ounces
- Pepper, red, one, thinly sliced
- Spice up your dish with some dried parsley
- Pepper and salt
1. Put in the 400 degree oven.
2. Sausage-making basics:
The sausage is the only topping that requires cooking. For best results, sauté it in a medium pan over medium heat for approximately eight minutes, or until cooked through. It’s important to cut apart the sausage while it’s cooking.
3. Form the base of the pizza:
On a lightly floured surface, roll the dough out into a rectangle that’s about the size of a quarter-sheet pan. Then, move it to the pan by lifting it up, and press it firmly into the pan’s sides to make a lip.
You need not worry about this next step. The dough used to make pizza is quite resilient. If it rips, don’t worry about it; if you push it back together in the pan, it’ll bake up just fine.
Spread the dough out on the bottom of the baking sheet as evenly as possible; this step is not critical. Homemade pizza is at its best when there are noticeable flaws in it.
4. Prepare the toppings and place them on the pizza:
After you place the dough onto the baking sheet, spread the sauce over it in an even layer. Those who want a saucier pizza may add extra sauce; I prefer a light coating.
Afterwards, pile on the toppings and cheese. Sprinkle generous amounts of dried parsley on top of the pizza and season it with salt and pepper.
5. Put the pizza in the oven for 20–25 minutes.
When the crust is inflated and a deep brown colour around the edges, it’s ready. If done correctly, the middle will be piping hot and the cheese will have browned in some parts.
6. Serve chilled:
If you can wait, give the pizza a few minutes to cool before slicing and serving. Cut into squares or rectangles. Foods that are left over may be stored for approximately a week. They taste best when reheated in a covered pan over low heat.
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