AMAZON BAKING SHEET RECIPES

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BAKING-SHEET PIZZA WITH OLIVES AND SUN-DRIED TOMATOES ...



Baking-Sheet Pizza with Olives and Sun-Dried Tomatoes ... image

You don’t need a pizza stone or wood-burning oven to reach pizza nirvana. You can achieve that gorgeous, crackly crust with your trusty baking sheet. This recipe starts with store-bought pizza dough and ends with marinated olives from your grocer’s salad bar...

Provided by PureWow Editors

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 9

? cup extra-virgin olive oil, divided
1½ pounds pizza dough
1? cups tomato sauce
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1½ cups diced provolone cheese
½ red onion, thinly sliced
1 cup oil-packed sun-dried tomatoes
1½ cups pitted marinated olives

Steps:

  • 1. Preheat the oven to 450�F. Grease a baking sheet with 3 tablespoons of the extra-virgin olive oil. 2. Gently stretch the pizza dough over the baking sheet and then use your fingers to stipple the dough further. Brush the surface of the dough with the remaining olive oil and let it rest for 15 to 20 minutes. 3. Stipple the dough again; it should now stretch to the edge of the baking sheet. Spread the tomato sauce evenly over the dough. 4. Sprinkle the Parmesan, mozzarella and provolone evenly over the sauce. Arrange the red onion, sun-dried tomatoes and olives in an even layer. 5. Transfer the baking sheet to the oven and bake until the cheese is melted and golden brown and the crust is well browned, 18 to 20 minutes. 6. Let cool 5 to 10 minutes before cutting and serving warm.

Nutrition Facts : Calories 443 calories, CarbohydrateContent 42 grams carbohydrate, FatContent 23 grams fat, ProteinContent 19 grams protein, SugarContent 4 grams sugar

BEST 4-WAY SHEET PAN PANCAKE RECIPE - HOW TO MAKE SHEET ...



Best 4-Way Sheet Pan Pancake Recipe - How To Make Sheet ... image

There's a variation for every taste!

Provided by Laura Rege

Categories     vegetarian    brunch    breakfast    brunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 19

Cooking spray

2 1/4 c.

all-purpose flour 

1/4 c.

granulated sugar

2 tsp.

baking powder

1/2 tsp.

baking soda

1 tsp.

kosher salt

2

large eggs

2 c.

buttermilk

4 tbsp.

butter, melted

maple syrup for serving

1/3 c.

packed light brown sugar

2 tbsp.

butter, melted

2 tsp.

ground cinnamon

1

banana, cut into coins

2 tbsp.

peanut butter

3/4 c.

sliced strawberries

1/4 c.

semisweet chocolate chips 

1/2 c.

blueberries

1/4 tsp.

finely grated lemon zest

Steps:

  •  Preheat oven to 450°F. Grease a large rimmed baking sheet with cooking spray.  In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, buttermilk, and melted butter. Add dry ingredients to wet ingredients and fold, just until combined. Scrape pancake mixture onto the baking sheet and spread evenly with a spatula.  In a small bowl, combine brown sugar, melted butter, and cinnamon. Scrape into a small resealable plastic bag.  Arrange banana pieces in upper-left quadrant of pancake. Sprinkle chocolate chips in upper-right quadrant and top with strawberries. In lower-right quadrant, pipe cinnamon-sugar mixture in swirls. Arrange blueberries in lower-left quadrant.  Bake until pancake is puffed and pulls from edges of pan, 14 to 16 minutes. Switch oven to broil and broil until golden, about 2 minutes.  In a small bowl, microwave peanut butter until melted and drizzle over banana in upper-left quadrant. Sprinkle lemon zest over blueberries.  Slice, and serve with maple syrup. 

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