Sheet Pan Veggie Supreme Pizza Recipe

Sheet Pan Veggie Supreme Pizza

5.0

(2)

2 Reviews

Fill up a pizza crust with every vegetable you crave.

Anna Theoktisto

Published on June 10, 2023

Southern Living Sheet Pan Veggie Supreme Pizza cut and ready to serve — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Active Time:

20 mins

Total Time:

45 mins

Servings:

This vegetable pizza recipe is like a cross-between focaccia and pizza. Forgoing a traditional red sauce, we opted for a white pizza base to let the colorful veggies be the stars.

The crust is made with store-bought dough, and for extra crispiness (and no sticking) we heavily oil the pan. Don't be shy about it; the oil helps ensure a beautifully golden crust.

If you find your pizza dough hard to work with, let it rest on the counter for an hour to make it easier to stretch and shape.

As for the toppings, aside from some slicing and dicing, you don’t need to do much other than artfully arrange them (and that’s the fun part, anyhow). We do suggest draining the tomatoes on paper towels first to help get rid of any excess moisture and prevent a soggy pizza.

Another tip for an extra-crispy crust? Remove the pizza from the pan and transfer it to a wire rack after it’s done cooking. Don’t worry, it will easily slide out with the help of a spatula. The only hard part will be waiting until the pizza is cool enough to pick up and eat, but trust us your patience pays off. As one editor who sampled the recipe remarked, “If this tastes like the rainbow, I’m not mad about it.”

Ingredients

1/4 cup, plus 2 tsp. extra-virgin olive oil, divided
1 Tbsp. plain yellow cornmeal
1 lb. pizza dough, at room temperature
All-purpose flour, for work surface
1 large tomato, sliced
1/2 medium zucchini, very thinly sliced lengthwise (about 3/4 cup)
3/4 cup sliced fresh wild mushrooms
1 tsp. dried oregano
1 tsp. garlic salt
1/4 cup heavy whipping cream
8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups)
3/4 cup fresh yellow corn kernels (from 2 ears)
1/2 small red onion, sliced (about 1/2 cup)
3/4 cup packed baby arugula
Fresh basil leaves

Directions

Preheat oven to 500°F with rack in center position. Rub a 15- x 10-inch rimmed baking sheet with 1/4 cup of the oil until evenly coated. Sprinkle pan with cornmeal.
Roll and stretch pizza dough on a lightly floured work surface to a 14- x 9-inch rectangle. Transfer to prepared pan. Cover with a clean kitchen towel, and let rest 10 minutes. Using your fingertips, make small dimples about 1 inch apart in dough, gently stretching and pushing dough toward edges to fill bottom of pan. Cover with kitchen towel until ready to use.
Place tomato slices on a paper towel-lined plate; let stand at least 5 minutes or up to 15 minutes to remove any excess water. While tomato slices drain, take zucchini ribbons and gently twist them into loose spirals. Set aside on paper towel-lined plate with tomato slices.
Toss together wild mushrooms and 1/4 teaspoon each oregano and garlic salt in a small bowl; set aside. Drizzle cream over dough, leaving a 1/4-inch perimeter around the edges. Sprinkle with remaining 3/4 teaspoon each oregano and garlic salt. Top with three-fourths of the shredded cheese (1 1/2 cups), corn kernels, red onion, twisted zucchini ribbons, mushrooms, and drained tomato slices. Sprinkle with remaining one-fourth of the shredded cheese (1/2 cup).
Bake pizza in preheated oven until edges are puffed and golden brown, 13 to 15 minutes, rotating pan halfway through. Toss together arugula and remaining 2 teaspoons oil; sprinkle over pizza. Top with fresh basil.

Sheet Pan Veggie Supreme Pizza

Ingredients

Directions

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