Quick Spinach Pepperoni Sheet Pan Pizza with Simple Easy Dough
This simple and satisfying sheet pan pizza will bake up nice and easy on a sheet pan! It's a super simple (no knead no rise pizza dough) made with olive oil. Just roll, press into pan, top it, and bake. Perfect for all you pizza lovers in a hurry!
Equipment
1 18 x 13 Baking Sheet
1 large mixing bowl
1 Roller
1 Ladel or Wide Spoon
Ingredients
- 3 ¼ cup All-Purpose Flour - I used King Arthur Flour
- 1 tbsp plus 2 tsp Active Dry Yeast - I used Red Star Active Dry Yeast
- 2 tbsp Olive Oil - for pizza dough
- 1 tbsp Sugar
- 1 tsp Salt
- 1 cup Heated Water - Heated to between 110 and 115 degrees
- 1/2 cup Pizza Sauce - Your Favorite Brand
- 3 ¼ cup Shredded Mozzarella Cheese
- 6 to 10 thin sliced Deli Pepperoni - I quartered the large slices into smaller pieces for topping
- 1 cup Fresh Spinach - Loosely packed
- 1 tbsp Fresh Minced Garlic
- 1 tbsp Crushed Dried Parsley or Dried Oregano
- 3 tbsp Olive Oil - for garlic herb oil
Instructions
- Pre-heat your oven to 375 degrees F. Measure 3 and 1/4 cup of all purpose flour and add it to a large bowl. To the same bowl, add sugar, a dash of salt, and the active dry yeast. Lightly whisk these to combine.
- To the same bowl, add 1 cup of warm water that’s been heated between 110 and 115 degrees. This will help to activate the instant yeast that’s been whisked into the flour.
- Now add in a drizzle of oil oil. Rub your hands with a little olive oil as needed and mix everything together with your hands. It will form a sticky kind of dough.
- Mix together until just barely combined. If the dough seems dry, sprinkle in little bits of water or a dash more of olive oil to help it along. If the dough seems too wet, sprinkle in a little more flour. Form the dough into a ball and quickly dust a counter surface with some all purpose flour.
- Use a rolling pin that’s been dusted with a little flour and roll out your pizza dough into a large enough rectangle to fit an 18 x 13 sheet pan or cookie sheet. or sheet pan. Roll the pizza dough over your rolling pin to carry and transfer it over to the sheet pan.
- Gently press the pizza dough all around into the edges of the sheet pan. Take a fork and poke the pizza dough all over to help keep an even surface as it bakes. This will help to keep everything level in the sheet pan.
- Next ladle on some tomatoey pizza sauce! Use anywhere between a 1/2 a cup and 3/4 cup. Spread the sauce evenly in one thin layer all over our homemade olive oil pizza dough. Top with shredded mozzarella cheese in a nice evenly distributed layer. Top with fresh spinach leaves and pepperoni slices, if desired.
- Make the garlic herb oil: Finely mince the fresh garlic cloves and put in a small bowl. Add dried or fresh minced parsley to the garlic and give it a generous drizzle of olive oil. Stir these together with a spoon and brush this all over the sides and the crust of the pizza. Use the garlic olive oil to dot all over the top of the pizza too for added flavor, if desired.
- Transfer sheet pan olive oil pizza to the oven and bake at 375 degrees F for 20 to 25 minutes or until edges are golden brown and cheese is melty with some golden spots. Serve hot.
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