Rainbow Sheet-Pan Pizza
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Details
Cook Time: 10 mins
Servings: 5
Ingredients
- Dough (for 2 pizzas)
- 1 tablespoon brown sugar
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 cup pureed beets (about 4-5 small beets, roasted and peeled)
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 4-5 cups all-purpose flour
- Toppings (for 1 pizza)
- 1½ tablespoons olive oil
- 1½ cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup fresh spinach, chopped
- 1 cup diced and roasted purple sweet potatoes
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried oregano
- Sliced fresh basil, for serving
Instructions
- In a small bowl, combine half of the warm water and the brown sugar.
- Add the active dry yeast and let foam without stirring for about 8 minutes.
- In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups (250 g) of flour, and the yeast mixture.
- Rinse the yeast mixture bowl with the remaining warm water to get all the yeast, and pour into the large bowl.
- Mix with your hands and gradually add in the reamining flour until the dough comes together in a ball and is not moist to the touch.
- Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
- Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
- Place the dough in the bowl and turn to coat with the oil.
- Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
- Preheat the oven to 500°F (260°C).
- Grease a nonstick baking sheet with the olive oil.
- Place the dough on a floured surface and divide in half.
- Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
- Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
- Transfer the dough to baking sheet and stretch as needed to cover the pan.
- Leaving a 1-inch (2 cm) border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
- Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
- Season with salt, pepper, and oregano.
- Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
- Sprinkle with fresh basil, then slice and serve.
- Enjoy!
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