PIZZA*****Pepperoni & Green Olive Sheet-Pan Pizza

By Unblond1

13/10/17 - This was super. Dan raved about it and it reminded me of the old Chef-Boyardee Pizzas we used to make as kids.

Ingredients

• 1 1 2 ball frozen pizza dough from Tarini's (1 lb., 2 oz.)
• 1 1 1 cup Cherry Tomato pasta sauce from Regency Bakery
• 1 1 1 teaspoon garlic olive oil
• 1 1 1 pinch each hot pepper flakes, dried basil, dried oregano, fine salt and pepper
• 1/4 1/4 1/4 cup shredded parmesan (I used already shredded because it was on hand but in the absence of that, regular grated parmigiano reggiano should work)
• 1 1 1 small ball of buffalo mozzarella (Tarini's) or fior d'latte
• 1/3 1/3 1/3 cup sliced green olives
• 1 1 1 tablespoon grated parmigiano reggiano (from the cheese shaker)

Preparation

Step 1

Thaw pizza dough overnight in the fridge in a bowl (next to smallest stainless steel) in its original packaging.

Combine the pasta sauce with the remaining sauce ingredients in a small bowl or measuring cup, cover and set aside at room temperature to blend flavours.

Two hours or so before you want to make the pizza, remove the dough from the fridge. Lightly oil the larger non-stick sheet pan and the inside of the bowl with olive oil. Remove the pizza dough from all its packaging and place it in the centre of sheet pan. Invert the bowl over top and let rest until you're ready to make the pizza.

Half an hour before you plan to put the pie in the oven, preheat to 500 F.

To assemble, spread the dough evenly in the pan, creating a bit of a lip as you do so.

Top with the sauce (Dan likes MORE than I do) then the shredded parm, then the pepperoni (Dan likes LESS than I do) and bake at 500 for 10 minutes on the middle rack, turning end for end halfway through.

After 10 minutes, remove the pie from the oven and top with the shredded or torn mozzarella and the sliced olives.

Return to the oven and cook for a further 6 - 10 minutes, turning again after 5, until the cheese is melted and the crust is golden and firm on the bottom.

Remove from the oven and immediately shake over a bit more parm then slice and serve.

Makes 12 pieces, 4 servings

PER SLICE, APPROXIMATELY:

Calories 257.0
Total Fat 13.6 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 4.0 g
Cholesterol 21.1 mg
Sodium 893.0 mg
Potassium 89.7 mg
Total Carbohydrate 19.7 g
Dietary Fiber 1.1 g
Sugars 1.2 g
Protein 12.5 g