Sheet Pan White Pizza with Salami and Peppers

- Photo: Alison Miksch; Styling: Caroline M. Cunningham
Photo: Alison Miksch; Styling: Caroline M. Cunningham

This pizza is flat out delicious! Hold the tomato sauce with this easy, one (sheet) pan pizza. Test Kitchen Tip: Preheating the sheet pan is key to achieving a crisp, crunchy, pizzeria-worthy crust at home.

Active time: 30 minutes
Total time: 48 minutes
Yields: Serves 6


1 pound store-bought pizza dough

8 ounces ricotta cheese (about 1 cup)

1 ounce shredded mozzarella cheese (about 1/4 cup)

1 garlic clove, minced

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons extra-virgin olive oil, divided

8 slices salami, cut into strips

1 small yellow bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1/3 cup thinly sliced red onion

3 cups fresh arugula

1 teaspoon fresh lemon juice

1/4 teaspoon crushed red pepper

How to Make It

Place a large rimmed baking sheet (at least 17 x 11 inches) in oven. Preheat oven to 450°F. Place pizza dough on a lightly floured surface, and cover with plastic wrap. Let stand 20 minutes.

Stir together cheeses, garlic, salt, pepper, and 2 tablespoons of the olive oil.

Roll out dough on a floured surface to a 17- by 11-inch rectangle. Transfer to a large piece of lightly greased parchment paper; carefully place in hot baking sheet. Top with ricotta mixture, salami, bell peppers, and red onion. Brush edges with 1/2 tablespoon of the olive oil.

Bake in preheated oven until dough is golden brown and crisp, 15 to 18 minutes.

Toss together arugula, lemon juice, remaining 1/2 tablespoon olive oil, and salt and pepper to taste. Top pizza with arugula mixture; sprinkle with red pepper.


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