Family pizza night is no better when it’s done with love, and that’s exactly what I’m sharing today. This sheet pan pizza is made fresh dough, freshly sliced peppers and pepperoni, freshly grated cheese, and even a homemade pizza sauce?!
You may need to check pulses if there aren’t screams of excitement.
This post is sponsored by Hamilton Beach.
Sure, I mean it SOUNDS like a pain, but I’m rocking a Hamilton Beach Stack & Snap Food Processor. It’s going to do everything for me during prep – from slicing and grating, to even getting my pizza dough made!
Oh yeah – Did I mention we’re giving away a Hamilton Beach Food Processor to one of my readers?
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First starting off with the dough blade, my pizza dough is mixed and kneaded faster than it took for the yeast to get ready. And with Hamilton Beach’s Stack & Snap design, I’m not fussing with twisting or locking the bowl. It just snaps on and I’m ready to begin work.
Now the pizza dough is ready to set for about 45 minutes and can be made earlier in the week and should last about 7-10 days in the fridge if you don’t want to do this all on the same day. But on a weekend, I’m all about doing it all in one day.
Maybe it’s just me, but I have a blast, sending my toppings through the grater and slicer blades of the Hamilton Beach Stack & Snap Food Processor. In about the same time as it takes to capture the photo, I have the whole pepperoni link sent through, uniformly sliced to the perfect thinness for a good pizza.
Actually, it was sopressata, not pepperoni – it was the closest thing I could find to the store that was not sliced. GREAT substitute for pepperoni, I highly recommend!
I’m a huge fan of thinly slicing toppings for pizza, ESPECIALLY when it comes to bell peppers and mushrooms by the way. Too thick and they tend to release too much moisture onto your pizza leaving undesired puddles on your pie.
And to be able to cut thinly and uniformly by hand is quite a task and time consuming – and don’t get me started on using a mandolin. I still can see the scar on my thumb from using that contraption!
With your oven preheated at 450F, dough spread out onto an olive oil lined sheet pan, all that’s left to do is add your favorite pizza sauce. I like to take about 1-2 TBSP of my Italian seasoning and add it it about ½ cup of tomato sauce. It makes the perfect pizza sauce! Lots of flavor and complements the flavors of the toppings really well.
And if you’re feeling really ambitious, the Hamilton Beach Stack & Snap Food Processor purees like a champ so feel free to puree your own tomatoes for the sauce too!
Once in the oven, set the time to 15 minutes and keep an eye on it from there, no longer than 20 minutes and your sheet pan pizza is ready to rock. BEST PIZZA NIGHT EVER!