Yellow Tomato and Zucchini Sheet Pan Pizza

Updated at: Thu, 21 Nov 2024 07:29:23 GMT

Step 1

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.

Step 2

Uncover and fold the dough by pulling up each side of the dough and folding them into the center.

Step 3

Cover and let rest another 30 minutes. Repeat folding process from step 2.

Step 4

Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **

Step 5

The next day, when you are ready to make the pizza, begin with the sauce.***

Step 6

Bring a large pot of water to a boil over high heat.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Chop tomatoes into large pieces. The size doesn’t matter too much as they will break down when we cook them.

Step 11

In a medium pot, add olive and heat until hot. Add in garlic and cook until slightly golden.

Step 12

Add in all of the chopped tomatoes. Season with a touch of salt and pepper.

Step 13

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.

Step 14

Set aside to cool.

Step 15

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).

Step 16

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.

Step 17

After the dough has rested, press/stretch out again, this time to fill out the entire tray.

Step 18

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.

Step 19

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.

Step 20

Once pizza is cooked, transfer pizza to a wire rack to prevent the bottom from getting soggy.

Step 21

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.

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