Build-your-own sheet-pan pizza

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Room-temperature refrigerated pizza dough made without egg or soy1 1/2 lb
• Prepared pizza sauce1 1/4 cups
• Shredded low-moisture mozzarella3 cups
• Cremini mushrooms6 oz
• Red bell pepper1
• Small red onion1
• Sliced black olives, drained1/2 cup
• Olive oil2 tbsp
• Dried oregano1 tsp

How dinner comes together

1. 1

   Place a rack in the lowest third of the oven and heat to 475°F. Brush the sheet pan generously with 1 tablespoon olive oil.

2. 2

   Press and gently stretch the dough to the pan edges. If it springs back, let it rest for 5 minutes, then finish stretching.

3. 3

   Prick the dough all over with a fork, brush with the remaining oil and bake on the lowest rack until the surface looks dry and just begins to color, 5 minutes.

4. 4

   Thinly slice the mushrooms, bell pepper and onion. Set them out with the olives so each person can choose a section.

5. 5

   Spread sauce over the par-baked crust, leaving a 1/2-inch border. Add mozzarella, then arrange the chosen vegetables in one distinct topping zone per planned serving; sprinkle with oregano.

6. 6

   Bake until the cheese has browned spots and the underside of the crust is deep golden and crisp, 10–13 minutes. Rest 3 minutes before cutting.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• One 13-by-18-inch rimmed sheet pan per 1.5 lb dough
• Cutting board
• Pizza cutter