Recipes Comfort Food Pizza + Calzones Spring Onion and Salami Sheet-Pan Pizza 4.0 (1) Add your rating & review When making sheet-pan pizza, bring the dough to room temp before shaping. This ensures the gluten is relaxed and the dough doesn’t shrink from the pan edges. By Sarah Copeland Updated on June 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 45 mins Total Time: 20 mins Yield: 8 Ingredients 1/4 cup extra-virgin olive oil, plus more for drizzling 2 (1-pound) fresh prepared multigrain or plain pizza dough balls, at room temperature 1 cup jarred pizza sauce (such as Rao’s) 10 ounces pre-shredded mozzarella cheese (about 2 1/2 cups) 4 ounces salami, soppressata, or spicy Italian sausage 1 small spring onion or fennel bulb, thinly sliced (about 1 3/4 cups) 2 ounces Parmesan or pecorino Romano cheese, grated (about 1/2 cup) 1/2 teaspoon fennel seeds, crushed Flaky sea salt (such as Maldon) Fresh baby greens or herb leaves (such as flat-leaf parsley or basil) Directions Preheat oven to 500°F with oven rack in lower third of oven. Grease an 18- x 13-inch rimmed baking sheet with 1/4 cup oil; place 1 dough ball on 1 side. Using your hands, gently stretch outward into an even layer until it covers half of the baking sheet. (If dough springs back, let it rest for 10 minutes before stretching again.) Repeat procedure with remaining dough ball on opposite side of baking sheet. Press seam together in middle to seal, creating 1 large sheet of dough. Spoon pizza sauce evenly over dough; sprinkle with mozzarella, and top with salami, spring onion, Parmesan, and fennel seeds. Bake in preheated oven until crisp and brown on bottom and edges, about 25 minutes. Remove from oven, and sprinkle with salt. Top with greens; drizzle lightly with additional oil. Suggested Pairing Lively, dark-fruited southern Italian red. Rate it Print