Sheet Pan Pizza

🧂 Ingredients

• 10 g dry yeast
• 420 g plain flour
• 80 ml olive oil

  and extra for drizzling on top
• 300 ml warm water
• 1 tsp SloFoodGroup smoked salt
• 400 g tinned plum tomatoes
• 2 cloves garlic

  crushed
• 1 tbsp olive oil
• 1 tbsp SloFoodGroup smoked salt
• 1 handful basil
• 12-16 slices pepperoni
• 200 g grated pizza cheese
• 100 g fresh mozzarella
• chili flakes

  optional

Instructions

• 1 Combine the yeast and water, set aside for 1- 2 minutes until bubbling
• 2 Add the sieved flour, salt & oil to the yeast and knead on low/medium for 5 – 7
  minutes in a stand mixer
• 3 Place in a well-oiled bowl and wrap in clingfilm leaving to rise for minimum 1
  hour (prepare pizza sauce)
• 4 Punch dough – yep, give it a good punch! Flour a surface and roll out to fit
  into well oiled baking tray. Cover and leave to rise for a further hour.
• 5 Gently poke holes using your fingers on top of dough and get your toppings
  ready!
• 6 Top the focaccia with 100g of grated cheese (spread evenly)
• 7 Spoon the tomato sauce over the top and spread out to about 2cm from the edge
• 8 Top with pepperoni, fresh mozzarella and remainder of grated cheese.
• 9 Sprinkle with a little smoked salt and bake in the oven for 22-25 minutes @ 200c
  *see tips*
• 10 Top with chili flakes & fresh basil leaves
• 11 Blitz the tomatoes in a food processor until smooth
• 12 In a saucepan fry the garlic in oil for 1-2 minutes
• 13 Add the tomatoes and smoked salt and cook for a further 6-7 minutes
• 14 Allow to cool before using

Nutrition Info