Since my Pizza Hut addict days, this combo has always been one of my favorites. Feel free to sub for your favorite – just be sure to follow my tips for awesome homemade pizza!
Author: Jess Dang
Recipe type: Pizza
Pizza dough – 1 lb. (I’m a big fan of Trader Joe’s)
Garlic cloves – 2 cloves, crushed
Red pepper flakes – ¼ tsp.
Sweetener of choice – 1 tsp.
Crushed tomatoes – 1 28 oz. can
Green peppers – 1, diced
Brown mushrooms – ¼ lb., sliced
Olive oil – for brushing pizza dough
Mozzarella – 6 oz., grated
Parmesan – 3 tbs., grated
Pizza dough – Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza – resting dough gives gluten time to chill out, which makes the dough much more pliable.
Sauce – Mix together crushed garlic, red pepper flakes, sweetener, and crushed tomatoes with a dash of salt and black pepper. (Can be done up to 3 days ahead)
Green peppers / Mushrooms – Prep as directed. (Can be done up to 3 days ahead)
Preheat oven to 425 degrees. Situate rack so it’s as high as possible for the most golden and crispy crust.
Spray sheet pan with cooking oil. Using hands, stretch out pizza dough to cover a sheet pan – it should be pretty easy to do if you let the dough rest. Brush the border with a bit of olive oil and then bake on top rack for 3 minutes without toppings.
Brush on ½ cup to ¾ cup of sauce and then sprinkle on mozzarella and then toppings. You can pile the toppings on, they will shrink while cooking. Now bake for another 10 minutes on the top rack. Add parmesan and broil pizza for 1 to 2 more minutes before taking out of the oven. You should have melted cheese and a beautiful golden crust! Save the rest of the sauce for next time (it freezes well) or use it for a pasta sauce later on in the week.