Sheet Pan Pizza

When the power went off yesterday during a storm, I delayed this meal a day.  We took our hazardous foods to Bob's work place to refrigerate and iced down other fresh foods in our refrigerator to prevent wasting.  Fortunately, the tightly closed refrigerator stayed cold during those 10 hours of power loss.  The thawing pizza dough in our home refrigerator was rising nicely when I shaped it today.

I made the dough Saturday and froze two thirds of the recipe to use later.  2 days ago, I moved it to the refrigerator where it thawed an extra day than planned.  The dough recipe was posted Sunday.   Here's how I put it together:

Sheet Pan Pizza

(Serves 4)

Pesto Sauce
Process garlic, Parmesan, almonds, herbs, oil and lemon juice in mini food processor until smooth.
2 garlic cloves
1/3 cup Parmesan cheese
2 tablespoon sliced almonds
2 tablespoon fresh basil, snipped
2 teaspoons fresh oregano, snipped
1 tablespoon fresh lemon juice
1 tablespoon canola oil
1 tablespoon olive oil

Topping
4 small red potatoes, sliced very thin
4 button mushrooms, sliced
1 small shallot, sliced
1/4 cup red peppers, diced
1/3 cup fresh Mozzarella, shredded

Assembly
Roll dough on a floured surface into a long oval.  (I used corn flour)
Brush with pesto sauce.
Alternately arrange potato and mushroom slices to cover pizza.
Sprinkle with shallot slices.
Sprinkle red peppers down center of pizza.
Cover with shredded mozzarella.
Pinch ends of dough together.
Bake at 400 F. for 15 minutes.

Have a great weekend!