Sheet Pan "Windsor" Pizza

Sheet Pan "Windsor" Pizza

​Prep Time: 15 Min
Counter Time: 30 + Mins
Cook Time: 15 - 20 Min

Yields: 8 Pieces

What You Need

• 650g Store-Bought Refrigerated Pizza Dough
• All Purpose Flour
• Rodolfi Pizza Sauce (Use your fave brand)
• 250g Pizza Mozzarella, shredded
• 1/2 small Red Onion, diced
• 1 Green Pepper, diced
• 284ml Canned Mushrooms, drained
• Dried Oregano
• Red Pepper Flakes
• Pecorino, finely shredded for garnish

Garlic Butter

• 3 Tbsp. Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1 Tsp. Clubhouse Parmesan Herb Seasoning
• Dried Oregano
• Himalayan Salt

Directions

• Get the dough into an oiled bowl and cover with a towel for a minimum of 30 minutes. The dough needs to be at room temperature to be easily worked. Cold dough will be hard to stretch and prone to ripping. Once the dough is room temp, sprinkle flour on an 11" x 11" baking sheet and get your dough on the tray. Stretch your dough to fit the tray, trying your best to get the dough evenly worked for best results. In all honesty, a slightly larger tray would be fine too as my outer crust was rather thick and fluffy, but I didn't mind whatsoever.​

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• Preheat your oven to 450 F
• Spread desired amount of pizza sauce on your dough leaving about 1/2" around the perimeter. Next, top with your shredded pizza mozzarella, desired amount of diced green pepper, red onion, and canned mushrooms, and season liberally with red pepper flakes & dried oregano. Once your oven is preheated, get your pizza into the oven for 12 - 15 minutes until the pizza has puffed up and the outer crust / bottom have gotten nice and golden.​

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• For the garlic butter, heat a small skillet set to just below medium with the butter, garlic, and some dried oregano. Once that melts and starts simmering, reduce heat and stir int he parmesan herb seasoning and a good pinch of salt. Let the butter simmer as you stir for 4 ish minutes. Turn off your heat and remove the skillet from the heat.
• Remove your pizza from the oven and set the tray on a cooling rack. Brush the outer crust all the way around with the garlicky butter, making sure to take some of the minced garlic with you. Return the pizza back to the oven for another couple of minutes until nice and golden. Remove once again and let cool on the wire rack for a few minutes to ensure it is handleable. You can brush your crust with the remaining garlic butter. 
• Transfer the pizza to a cutting board, garnish generously with finely shredded pecorino, and use a pizza cutter to cut the pizza in to 8 equal sized pieces. Season your pizza slices with a pinch of Himalayan salt. Serve with your favourite dip & ENJOY!
• Remaining pizza slices can be stored in an airtight container in the fridge for 4 days.

HAPPY VEG