Sheet Pan Pizza with Brussels + Salami
Why we love it:
- 1 pound Prepared Pizza Dough
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- 1 15-ounce can Crushed Tomatoes
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 6 ounces Mozzarella (shredded)
- 1⁄4 cup Parmesan Cheese (grated, optional and to taste)
- 1⁄2 pound Brussels Sprouts
- 6 ounces Salami (deli sliced)
- 1⁄4 pound Provolone Cheese
- 1⁄2 teaspoon Red Pepper Flakes (optional and to taste)
1. HEAT THE OVEN TO 450 DEGREES
Place a rack in the bottom 3rd and another near the top 3rd of the oven.
Remove defrosted dough from the refrigerator and remove any wrapping. Pour the olive oil in the center of a rimmed, heavy baking sheet and place the dough on top. Turn gently to coat and place on top of the preheating oven or in another warm space for 20 minutes.
I usually just open the can and season the sauce in it! Or, pour the tomatoes in a bowl and add the oregano, garlic powder, and salt. Stir. Set aside.
Grate mozzarella if needed. Grate parmesan if needed. Set aside.
Trim the bottom slice off the brussels and discard, then turn it so the bottom cut is on the cutting board. Slice each sprout into 4 - 6 slices. Repeat with the rest. Set aside.
6. SHAPE DOUGH
Use all of your (clean) fingers and press straight down into the dough moving them apart to help stretch it without tearing. When it’s flattened, you can carefully pick it up holding by the edges and turning around in a circle, like holding a steering wheel at 11 and 1. Move slowly and let gravity pull the bottom edge of the dough down. When it’s big enough, lay it back down and use your fingers again to press into the corners of the pan. If your pan is too large, just press out to a shape you like, aiming for the dough to be about 1/3 inch thick and even.
If your dough keeps snapping back into shape, it needs to rest longer. Leave it alone in a warm place for another 5 - 10 minutes and try again.
Top the raw dough with sauce (use it all or only a bit, freeze the rest), and a little mozzarella cheese. Lay on the salami, then scatter the brussels. Top with provolone and the rest of the mozzarella.
Bake on the bottom 3rd of the oven for about 15 minutes. Then rotate and move to the top for another 10 - 15 minutes or until the dough is very golden underneath and cheese is nicely browned.
Remove and sprinkle with the parmesan cheese and pepper flakes if using.
Let it cool for about 1 - 4 minutes. Use a spatula to transfer to a large cutting board and cut with a knife or pizza wheel. Serve nice and hot.