Yellow Tomato and Zucchini Sheet Pan Pizza
- 500 g bread flour
- 390 g room temperature water
- 10 g kosher salt
- 3 g instant yeast I like SAF instant brand
- Olive oil for greasing
- Softened butter for greasing
- 1 ½ lbs. yellow tomatoes or any ripe tomato of choice
- 3 Tbsp olive oil
- 4 cloves garlic thinly sliced
- Kosher salt and pepper to taste
- 6 oz small zucchini any variety you’d like, very thinly sliced*
- ⅔ cup freshly grated pecorino romano
- Olive oil for drizzling
- Freshly ground black pepper to taste
- 8 oz burrata room temperature, torn
- Zest of 1 lemon
- Chili flakes for sprinkling
- Fresh basil leaves for serving
- Hot honey for serving, if desired
- The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
- Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
- Cover and let rest another 30 minutes. Repeat folding process from step 2.
- Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **
- The next day, when you are ready to make the pizza, begin with the sauce.***
- Bring a large pot of water to a boil over high heat.
- While water comes to a boil, score an “X” on the bottom of the tomatoes with a paring knife. Prepare a large bowl with an ice bath.
- When water is at a full boil, add tomatoes. Boil for 30 seconds, or until the skins of the tomatoes just start to peel away from the flesh.
- Immediately remove the tomatoes to the ice bath. Once tomatoes have been shocked in the ice water, peel skins off the tomatoes and remove the cores.
- Chop tomatoes into large pieces. The size doesn’t matter too much as they will break down when we cook them.
- In a medium pot, add olive and heat until hot. Add in garlic and cook until slightly golden.
- Add in all of the chopped tomatoes. Season with a touch of salt and pepper.
- Cook the tomatoes down, breaking up the tomatoes with a wooden spoon as they cook, for about 30 minutes. You are looking for the tomatoes to be broken down into a nice thick sauce. Season to taste with salt and pepper.
- Set aside to cool.
- When you are ready to bake: Arrange a rack in the lower third of the oven and preheat to 500F along with a pizza stone (if you have it).
- Grease a half sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.
- After the dough has rested, press/stretch out again, this time to fill out the entire tray.
- Top dough with cooled sauce and zucchini all over. Sprinkle with ⅓ of the pecorino and a lot of cracked black pepper. Drizzle with olive oil.
- Bake in the lower third of the oven (on top of the pizza stone if you are using one) for 20-30 minutes, or until golden and the zucchini is crispy in some places.
- Once pizza is cooked, transfer pizza to a wire rack to prevent the bottom from getting soggy.
- Top with burrata, the remaining pecorino, lemon zest, chili flakes and a bunch of torn fresh basil. Drizzle with hot honey, if desired. I like to cut this pizza using scissors.
*Very thin zucchini is essential! Too thick and the zucchini on the pizza will cook up kinda soggy and watery. **You can make the dough up to three days ahead and just leave it in the fridge until you are ready to make the pizza! ***You can prep the sauce the day ahead too when you make the dough!
Tried this recipe?Let us know how it was!