Yellow Tomato and Zucchini Sheet Pan Pizza
Ingredients
Dough
- 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
Sauce
- 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
Toppings
- 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
Instructions
- 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.
Video
Notes
*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!
I’ve been making your sheet pan pizza every week for my family’s pizza night and its such a huge hit! This dough is incredible and the fact that it’s extremely simple is just an added bonus. We love thinking of our own combos for toppings, but your suggestions are always amazing. Thank you!