This sheet-pan technique produces pizza that looks and tastes like it was made in a wood-fired oven. The trick is partially cooking the crust before topping it, then cranking up the broiler to get a golden brown and crispy crust.

Adam Dolge
Source: EatingWell Magazine, March 2020

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven. Place a large cast-iron skillet on the top rack; preheat to 450 degrees F.

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  • Lightly dust a large rimmed baking sheet with flour. Stretch dough to fit the entire pan and brush with 1 tablespoon oil. Bake the dough on the lower rack until the bottom is slightly browned, about 10 minutes.

  • Meanwhile, carefully remove the skillet from the oven and add 1 tablespoon oil, mushrooms and onions (or scallions); stir to combine. Return to the top rack and roast until the mushrooms are slightly browned and tender, 15 to 20 minutes.

  • When both pans are out of the oven, set the broiler to high. Stir the remaining 1 tablespoon oil, sage, garlic, Italian seasoning, salt and crushed red pepper in a small bowl. Spread the seasoned oil over the crust and top with the mushroom mixture and cheese. Place the pizza on the top rack and broil until the cheese starts to brown, 2 to 3 minutes. Sprinkle the pizza with pine nuts. Let stand at room temperature for 5 minutes. Cut into 10 pieces and serve warm.

Nutrition Facts

383 calories; protein 12.3g 25% DV; carbohydrates 40.9g 13% DV; exchange other carbs 2.5; dietary fiber 2.6g 10% DV; sugars 3.3g; fat 21.8g 34% DV; saturated fat 4g 20% DV; cholesterol 10.1mg 3% DV; vitamin a iu 262.5IU 5% DV; vitamin c 2.8mg 5% DV; folate 30.7mcg 8% DV; calcium 103.6mg 10% DV; iron 0.9mg 5% DV; magnesium 30.8mg 11% DV; potassium 439.4mg 12% DV; sodium 516mg 21% DV.