Pescatarian Sheet Pan Pizza
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Learn more →Ingredients
6 servings
For the dough
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp granulated sugar
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 3 tbsp olive oil, divided
For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ tsp kosher salt
For the topping
- 2 cups shredded low-moisture mozzarella cheese
- ¼ cup grated parmesan cheese
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, kosher salt, and 2 tablespoons of the olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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