Garlic Cheesy Tomato Pan Pizza
A delicious and crispy Garlic Cheesy Tomato Pan Pizza perfect for pizza night, featuring a thick crust and rich flavors.
Equipment
- 1 9x13 inch baking pan preheated in oven
- 1 Mixing Bowl
- 1 Rolling Pin
Ingredients
Dough
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast 2 1/4 tsp
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water 110°F
- 2 tbsp olive oil
Toppings
- 1 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 medium tomatoes thinly sliced
- 4 cloves garlic minced
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
Preparation
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy. In a large bowl, mix flour and salt. Add yeast mixture and olive oil, then stir until a dough forms. Knead on a floured surface until smooth and elastic, about 8-10 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Preheat your oven to 450°F with the baking pan inside.
Serving
- Punch down the risen dough and roll it out to fit your pan. Carefully remove the pan from the oven and transfer the rolled dough onto it. Spread tomato sauce evenly over the dough, leaving a small border. Sprinkle with mozzarella and Parmesan cheeses, then layer the tomato slices. Finish with minced garlic, salt, and pepper.
- Place the pan back in the oven and bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Remove from oven and let cool slightly before garnishing with fresh basil.
Storage
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, preheat oven to 350°F and bake slices on a baking sheet for 10 minutes or until heated through.
Notes
Pro Tips: Preheat your baking pan in the oven for a crispier crust. Ingredient Substitutions: Use gluten-free flour for a gluten-free version. How to Serve: Best served hot, garnished with fresh basil leaves. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the dough a day in advance and store in the fridge for an easy pizza night.