Pizza Baked on a Cookie Sheet Recipe

From Dorothy McNett's Recipe Book.

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Pizza Baked on a Cookie Sheet

From Dorothy McNett's recipes at If you do not have a pizza stone, this quick and easy way of making a simple quick and easy pizza is less intensive. The bottom crust will not be as crispy as using a pizza stone for baking, but is equally tasty. Just do not overload the pizza with lots of stuff, keep it simple and enjoy! This recipe is a basic recipe with great flavors, but feel free to substitute as desired. Just about any cheese will work nicely.

Pizza Dough (see recipe)
1/2 cup or more of sun-dried tomatoes in herbed oil
baby artichoke hearts, freshly cooked or a small jar of marinated ones
1/2 cup Stilton cheese (with dried apricots) or feta, crumbled
fresh mozzrella cheese
snipped fresh parsley, basil, etc.

Make the Pizza Dough, using the food processor method for time savings and ease in prep. While it is resting for about 10 minutes, preheat the oven to 400 degrees. Line a baking sheet with a silicone mat, or lightly oil the sheet. Roll out the dough on a lightly floured work surface. I like to use a pastry cloth and also a rolling pin cover. Roll it into a circle about 1/4 to 1/2 inch thick. Gently pick it up and place on the baking sheet. With your fingers, roll up the edges to make about a 3/4 - 1 inch edge. Spread the entire surface with the herbed oil from the tomatoes, or use olive oil. Slice the tomatoes and arrange over the crust. Arrange sliced artichoke hearts in and around the tomatoes. Sprinkle with blue cheese or feta. Slice the mozzarella and arrange over all. Snip with fresh herbs. Place in hot oven and bake about 25 - 30 minutes until crust is browned. Cut and serve.

Recipe created 2014-02-15.

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