dinner · everyday
Sheet-pan pepperoni pizza with lemon ricotta
A pan pizza with a crisp golden base, tomato sauce, melted mozzarella and pepperoni, topped with ricotta brightened with lemon zest.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 245°C (475°F) with a rack in the lower third. Oil a 9-inch square metal pan and press the room-temperature pizza dough out toward the corners.
-
2
If the dough springs back, let it rest for 10 minutes and stretch it again. Spread the tomato sauce over the dough, leaving a thin rim bare.
-
3
Grate the low-moisture mozzarella and scatter it evenly, then lay the pepperoni on top. Bake for 15–20 minutes, until the edges are deep golden and the underside is crisp.
-
4
Stir finely grated lemon zest into the ricotta. Let the pizza stand for 3 minutes, lift it out with a spatula and dollop the ricotta over each slice.
