Sheet-Pan Veggie Pizza

Name: Sheet-Pan Veggie Pizza
Prep time: 1 h
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 1 medium red onion; 1 large zucchini; 1 large yellow squash; 2 c. cremini mushrooms; 1 large bell pepper; 1/2 large eggplant; 1/4 c. plus 1/8 c. olive oil, and more for drizzling; 1 tbsp. kosher salt; 1 tbsp. fresh thyme leaves; 1/2 tbsp. smoked paprika; 1/3 c. canned or jarred tomato sauce; 1/8 c. thinly sliced preserved lemon; 1/2 lb. smoked mozzarella, sliced into thin rounds; 1 c. arugula; 4 c. (480 g) bread flour; 2 tsp. instant dry yeast; 1 tbsp. granulated sugar; 1 tbsp. kosher salt; 1 1/2 c. lukewarm water; 1 tbsp. olive oil, plus more for bowl

Try this homemade pie loaded with tons of fresh produce.

By Julia Choi-RodriguezPublished: Oct 20, 2023

Yields:

12 serving(s)

Prep Time:

1 hr

Total Time:

2 hrs

Cal/Serv:

317

Jump to recipe

If you’ve never made homemade pizza, this is a great version to try. The dough comes together easily in the GE Profile Smart Mixer with Auto Sense and proofs in the GE Profile Smart Convection Oven—just make sure the oven is fully cool beforehand. Those whose ovens don’t have a proof setting can leave their dough to proof in a warm spot in the kitchen, or in a turned-off oven with the light on. (Another option still: premade dough from the grocery store or your local pizza parlor.) When adapting this recipe with your own mix of toppings, remember to keep the same quantities of sauce and cheese, so your dough doesn’t get soggy.

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Ingredients

FOR THE TOPPINGS

1
medium red onion
1
large zucchini
1
large yellow squash
2 cups
cremini mushrooms
1
large bell pepper
1/2
large eggplant
1/4 cup
plus 1/8 c. olive oil, and more for drizzling
1 Tbsp.
kosher salt
1 Tbsp.
fresh thyme leaves
1/2 Tbsp.
smoked paprika
1/3 cup
canned or jarred tomato sauce
1/8 cup
thinly sliced preserved lemon
1/2 lb.
smoked mozzarella, sliced into thin rounds
1 cup
arugula

FOR THE DOUGH

4 cups
(480 g) bread flour
2 tsp.
instant dry yeast
1 Tbsp.
granulated sugar
1 Tbsp.
kosher salt
1 1/2 cups
lukewarm water
1 Tbsp.
olive oil, plus more for bowl

Directions

1. Step 1Prepare the toppings: Preheat oven to 400˚F. Chop the red onion into thin strips and the rest of the vegetables into ½-inch cubes. Add them to a baking sheet with 1/4 cup olive oil, salt, thyme, and paprika and toss well to coat. Roast for 25 minutes, or until softened; set aside. Let oven return to room temperature before proceeding.
2. Step 2Make the dough: In the bowl of a stand mixer fitted with the whisk attachment, whisk flour, yeast, sugar, and salt on low to combine. Switch to the dough hook, add the water and oil, and mix on low for 1 minute. Increase the mixer speed to high and mix until the dough barely comes off the sides of the bowl, about 5 minutes more.
3. Step 3Transfer dough to a 1-gallon or larger oiled oven-safe bowl, then cover with a damp towel and let proof in an oven on the proof setting or another warm place for at least 45 minutes, until doubled in size.
4. Step 4Preheat oven to 450˚F and grease a baking sheet with remaining 1/8 cup olive oil. Punch down the proofed dough and gently shape into an oval. Let rest for 15 minutes.
5. Step 5Resume gently stretching the dough until it reaches the size of the baking sheet. Let rest for another 30 minutes. Top with tomato sauce, leaving a 1-inch crust on all sides. Scatter the roasted veggies and preserved lemon over it, then top with the mozzarella. Drizzle with olive oil and bake for 12 minutes, or until the crust is nicely browned and cheese has melted. Top with arugula before serving.