Sheet pan pizza

Crumble the yeast into a large bowl. Add the sugar and 150 ml lukewarm water (finger-warm) and stir until the yeast has dissolved.

• ½ Yeast
• 1 tsp Sugar
• 150 ml Water

Add the flour, 1 tsp salt and 1 tbsp olive oil.

• 250 g Flour
• Salt
• 1 tbsp Olive oil

Knead firmly with your hands for about 8 minutes, until the dough is smooth and elastic and no longer sticky.

Shape the dough into a ball, cover it in the bowl and let it rise in a warm place for 60 minutes, until it has doubled in size.

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Meanwhile, peel the garlic clove and chop it finely.

• 1 Garlic clove

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Heat 1 tbsp olive oil in a small pot over medium heat. Toast the garlic and tomato paste for about 1 minute, until the tomato paste darkens.

• 1 tbsp Olive oil
• 1 tbsp Tomato paste

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Add the diced tomatoes, oregano, salt and pepper and simmer over low heat for about 10 minutes, until the sauce is thick. Add 1 pinch sugar to taste.

• 200 g Diced tomatoes
• 1 tsp Oregano
• Salt
• Black pepper

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Wipe the mushrooms with a cloth and slice them.

• 100 g Mushrooms

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Remove the seeds from the bell pepper and cut it into thin strips.

• ½ Bell pepper

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Peel the red onion and cut it into thin rings.

• ½ Red onion

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Drain the mozzarella and tear it into small pieces.

• 125 g Mozzarella

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Pick the basil leaves off.

• ½ bunch Basil

Preheat the oven to 220 °C convection.

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Meanwhile, briefly knead the dough again, roll it out thinly on parchment paper to about 25 × 35 cm, and slide it onto the baking sheet, paper and all.

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Spread the sauce evenly over the dough. Leave a 1 cm border free at the edge.

Meanwhile, while step 13 runs

Spread the mozzarella over the sauce.

Meanwhile, while step 13 runs

Scatter the mushrooms, bell pepper and onion on top.

Slide the sheet onto the bottom rack of the hot oven and bake for about 13 minutes, until the edge is golden brown and the cheese has melted and bubbles.

Top the pizza with basil, cut it into pieces and serve right away.