Caprese Sheet-Pan Pizza

Name: Caprese Sheet-Pan Pizza
Total time: 155 min
Yield: 4
Cuisine: Italian
Ingredients: 3 cup All-Purpose Flour (3 cups (15 ounces/425 grams) all-purpose flour); 2 tsp Instant Yeast (2 teaspoons instant or rapid-rise yeast); 2 ½ tsp Granulated Sugar (2 teaspoons sugar + ½ teaspoon sugar); 1 ⅓ cup Water (1⅓ cups water); 1 ¾ tsp Table Salt (1 teaspoon table salt + ½ teaspoon table salt + ¼ teaspoon table salt); ¼ cup Extra Virgin Olive Oil (¼ cup extra-virgin olive oil); 10 oz Cherry Tomato (10 ounces (283 grams) assorted color cherry tomatoes, sliced ¼ inch thick); 1 piece Garlic Clove (1 garlic clove, minced); 1 ¼ cup Pesto (1¼ cups pesto); 10 oz Mozzarella Cheese (10 ounces (283 grams) fresh mozzarella, sliced into ¼-inch-thick rounds); ½ tsp Black Pepper (½ teaspoon pepper); ½ cup Parmesan Cheese (½ cup shaved Parmesan cheese); ⅓ cup Basil (⅓ cup torn fresh basil leaves); 2 tbsp Balsamic Glaze (2 tablespoons balsamic glaze (optional)) — optional

Caprese Sheet-Pan Pizza - Main Courses (Italian)

155 minItalian

Servings4

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 4 servings

All-Purpose Flour3 cup · 3 cups (15 ounces/425 grams) all-purpose flour
Instant Yeast2 tsp · 2 teaspoons instant or rapid-rise yeast
Granulated Sugar2 ½ tsp · 2 teaspoons sugar + ½ teaspoon sugar
Water1 ⅓ cup · 1⅓ cups water
Table Salt1 ¾ tsp · 1 teaspoon table salt + ½ teaspoon table salt + ¼ teaspoon table salt
Extra Virgin Olive Oil¼ cup · ¼ cup extra-virgin olive oil
Cherry Tomato10 oz · 10 ounces (283 grams) assorted color cherry tomatoes, sliced ¼ inch thick
Garlic Clove1 piece · 1 garlic clove, minced
Pesto1 ¼ cup · 1¼ cups pesto
Mozzarella Cheese10 oz · 10 ounces (283 grams) fresh mozzarella, sliced into ¼-inch-thick rounds
Black Pepper½ tsp · ½ teaspoon pepper
Parmesan Cheese½ cup · ½ cup shaved Parmesan cheese
Basil⅓ cup · ⅓ cup torn fresh basil leaves
Balsamic Glaze2 tbsp · 2 tablespoons balsamic glaze (optional) · optional

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Steps

1FOR THE DOUGH:
2Whisk flour, yeast, and sugar together in bowl of stand mixer. Fit mixer with dough hook. Mix flour mixture on low speed while slowly adding water until dough forms and no dry flour remains, 2 to 4 minutes, scraping down bowl as needed. Cover bowl with plastic wrap and let stand for 10 minutes.
3Add salt and mix on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Lightly spray rimmed baking sheet with vegetable oil spray. Rub bottom and sides of sheet with olive oil. Using dough scraper or your greased hands, transfer dough to oiled sheet and turn to coat. With your greased hands, stretch dough into rough 12 by 8-inch rectangle of even thickness. Cover with plastic wrap and let rise in warm place until puffed and nearly doubled in size, about 1 hour.
4Meanwhile, adjust oven rack to lowest position, place pizza steel on rack, and heat oven to 500 degrees.
5FOR THE TOMATOES:
6Toss all ingredients together in bowl. Transfer to colander set over bowl; set aside.
7Using your greased hands, gently stretch dough to corners of sheet, pressing lightly with your fingertips to deflate dough and carefully lifting corners and edges of dough to pull toward edges of sheet. (It's OK if dough shrinks back slightly from corners of sheet at this point.) Cover loosely with plastic and let rise in warm place until slightly puffed, about 20 minutes.
8Using your greased hands, press dough all the way to edges and corners of sheet. Using your fingertips, pinch edges of dough against sides of sheet to form small lip.
9FOR THE PIZZA:
10Using bottom of ½-cup dry measuring cup or large spoon, spread pesto into thin layer over surface of dough, leaving ½-inch border. Evenly distribute mozzarella over entire surface of dough, making sure some cheese sits on edges of dough against pan. Sprinkle with drained tomatoes, pepper, and salt.
11Bake until cheese is bubbly and well browned, about 15 minutes, rotating sheet halfway through baking. Run knife around edge of sheet to loosen pizza and transfer pizza to wire rack. Let cool for 5 minutes. Top pizza with Parmesan and basil leaves. Drizzle with balsamic glaze, if using. Slice and serve.