Name: Sheet-Pan Veggie Pizza
Prep time: 1 h
Cook time: 1 h
Yield: 1
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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Sheet-Pan Veggie Pizza

1. 1 medium red onion -

2. 1 large zucchini -

3. 1 large yellow squash -

4. 2 c. cremini mushrooms -

5. 1 large bell pepper -

6. 1/2 large eggplant -

7. 1/4 c. plus 1/8 c. olive oil, and more for drizzling -

8. 1 tbsp. kosher salt -

9. 1 tbsp. fresh thyme leaves -

10. 1/2 tbsp. smoked paprika -

11. 1/3 c. canned or jarred tomato sauce -

12. 1/8 c. thinly sliced preserved lemon -

13. 1/2 lb. smoked mozzarella, sliced into thin rounds -

14. 1 c. arugula -

15. 4 c. (480 g) bread flour -

16. 2 tsp. instant dry yeast -

17. 1 tbsp. granulated sugar -

18. 1 tbsp. kosher salt -

19. 1 1/2 c. lukewarm water -

20. 1 tbsp. olive oil, plus more for bowl -

How to cook deliciously - Sheet-Pan Veggie Pizza

1. Stage

Prepare 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. Stage

Make 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. Stage

Transfer 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. Stage

Preheat 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. Stage

Resume 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.