Rainbow Sheet-Pan Pizza
by Gwenaelle Le Cochennec • featured in Our All-Time Favorite Pizza Recipes
Inspired by bakersroyale.com
Ingredients
for 5 servings
- dough, enough for 2 pizzas
-
1 tablespoon brown sugar -
1 cup warm water (240 mL) -
2 teaspoons active dry yeast - 4 small beets, roasted, peeled, and pureed
-
3 tablespoons olive oil, divided -
2 teaspoons kosher salt -
4 cups all-purpose flour (500 g) - your choice of toppings, enough for 1 pizza
-
1 ½ tablespoons olive oil -
1 ½ cups pizza sauce (390 g) -
1 cup shredded mozzarella cheese (100 g) -
1 pt cherry tomato (400 g) - 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
-
1 cup fresh spinach, chopped (40 g) -
1 cup purple sweet potato, diced and roasted (200 g) - salt, to taste
- pepper, to taste
-
1 teaspoon dried oregano - fresh basil, sliced, for serving
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Preparation
- 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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Tips
1 of
3
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Rebekah Roorda
I baked this before I added toppings and cooked it about 10 minutes longer than the directions said. Was super delicious and beautiful to look at!
2018-07-06T22:51:34Z Helpful (14) -
elianacooks
The Pizza was defiantly worth the time it took to make, delicious and great recipe. I couldn’t find any purple sweet potatoes so I substituted them for eggplant and it worked out just fine.
2018-06-26T21:50:22Z Helpful (9) -
Nicolette Bartlett
I baked the dough for 5 mins before I added the toppings which seemed to work a treat 😍
2018-06-17T21:27:34Z Helpful (7) -
waffledaffle
I think you should use a blue dough because the components on the pizza arnt blue at all.
2018-06-23T20:51:28Z Helpful (6)
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