Ree Drummond’s Sausage and Peppers Quarter Sheet Pan Pizza | The Pioneer Woman | Food Network

For the perfect-sized pizza every time, Ree likes to make her own dough and keep it in the fridge for the week. All she has to do is remove a portion from the fridge, bring it to room temperature and she’s ready to make pizza!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Sausage and Peppers Quarter Sheet Pan Pizza
Recipe courtesy of Ree Drummond
Level: Intermediate
Total: 1 hr 55 min (includes rising time)
Active: 20 min
Yield: 2 servings

Ingredients

Olive oil, for greasing and brushing
1/2 recipe Foolproof Pizza Dough, recipe follows
1/4 cup jarred pizza sauce
1 cup shredded mozzarella
3 ounces spicy breakfast sausage
2 to 3 mini sweet peppers, sliced
1 medium jalapeño pepper, sliced (seeds and all)
2 teaspoons Italian seasoning
Fresh basil leaves, for garnish

Foolproof Pizza Dough:
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for the bowl

Directions

Lightly grease a quarter-sheet pan with olive oil. Preheat the oven to 500 degrees F.

Roll or stretch the dough to the edges of the sheet pan. Add the pizza sauce to the middle of the crust and spread the sauce with a spoon, leaving 1/4 inch of exposed crust along the edge. Top the sauce with the mozzarella. Break the sausage into nickel-size chunks and place around the pizza. Distribute the peppers and jalapeño and sprinkle over the Italian seasoning.

Brush the exposed crust with olive oil, then bake until the crust is golden, the cheese is melted and the sausage is cooked through, 12 to 14 minutes.

Remove from the oven and garnish with the fresh basil. Serve straight from the pan.

Foolproof Pizza Dough:
Yield: 2 pizzas

Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for about 10 minutes.
Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour, about 2 minutes. Pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass, about 10 minutes.

Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

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Ree Drummond’s Sausage and Peppers Quarter Sheet Pan Pizza | The Pioneer Woman | Food Network

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