SHEET PAN PIZZA NIGHT
Every Friday is pizza night in my house. I keep batches of homemade dough in the freezer (just defrost the night before) and every week is a new pizza-making adventure. Make the dough and prep toppings ahead of time, or for a real shortcut, purchase unbaked dough from your local pizzeria.
Yield 12 pieces • Prep Time 1 hour 15 minutes • Cook Time 17 minutes 
1 cup marinara sauce (see tip)
4 oz sliced provolone cheese
1½ cups shredded part-skim mozzarella
For the dough (makes enough for 2 pizzas)
1 packet dry active yeast
1 tsp honey or granulated sugar
6 cups all-purpose flour
1 tbsp kosher salt
2 tbsp olive oil
Suggested toppings
Onions
Peppers
Zucchini
Corn
Kale
Roasted broccoli
Chicken sausage
Roasted squash
Fresh basil
Mushrooms
1. To make the dough, combine 2 cups warm water with yeast and honey (or sugar), whisk gently, and set aside for 15 minutes to allow the yeast to activate.
2. Place the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Turn on the mixer and combine the flour and salt.
3. With the machine running on low, add the yeast mixture and olive oil. Increase the speed to medium, and continue to mix until the dough comes together in a ball, about 3 minutes. Turn off the machine and place the dough in an oiled bowl. Cover with a clean kitchen towel and let rise for at least 1 hour.
4. Preheat the oven to 450°F. Using a paper towel, grease a sheet pan with a few teaspoons of olive oil. Once the dough has risen, turn out onto a lightly floured surface and divide the dough in half.
5. Roll out one half of the dough and transfer to the prepared sheet pan. (The remaining dough can be refrigerated or frozen for later use.) Press the dough to the edges of the pan until it stretches across the entire pan. Top the dough with sauce, followed by the provolone, mozzarella, and any desired toppings.
6. Bake for 15 to 17 minutes, turning the pan once halfway through baking. Remove from the oven and allow to cool for 5 minutes before cutting.
7. To store, wrap in parchment paper and place in a resealable bag. Refrigerate for up to 4 days or freeze for up to 3 months.
TIP To make your own marinara sauce, sauté ½ cup chopped onion, 2 cloves garlic (minced), and ½ teaspoon ground fennel seed in 2 tablespoons olive oil. Add 1 (28oz) can crushed tomatoes, season with salt and pepper, and simmer for at least 20 minutes, stirring occasionally.
VARIATION For a whole-wheat crust, replace half the flour with whole-wheat pastry flour.
NUTRITION PER SLICE (DOES NOT INCLUDE TOPPINGS)
Calories 182 • Total fat 16g • Saturated Fat 3g • Cholesterol 16mg • Sodium 318mg • Total Carbohydrate 24g • Dietary Fiber 1g • Sugars 2g • Protein 8g
SHEET PAN PIZZA NIGHT