Sheet-pan pizza is simply focaccia all dressed up and ready to hit the town on a Friday night. It’s ideal feed-a-crowd, clear-the-fridge, one-and-done fare, an exercise in economy, and a welcome addition to your weekly meal plan. A sturdy half-sheet pan, big glugs of olive oil, and a trusty dough (store-bought is fine, homemade is gold star worthy) are the only nonnegotiables. Everything else is dealer’s choice. While nubbins of corn are a no-brainer in the summer, this pizza is wonderful topped with thin slices of raw sweet potato or butternut squash in the fall or winter.
One of the keys to a crispy, not floppy, crust is cooking the pizza as close to the oven floor and heating element as you can get so that the bottom cooks through while the cheese melts. If it feels like the top is browning too fast, cover loosely with foil and continue baking until the crust is golden brown. And now is not the time or place to skimp on the olive oil. Your generosity will yield sizzling squares of almost-fried-on-the-bottom pizza that doesn’t stick to the pan. Without enough oil, the crust will be chewy and leathery instead of crackly and crunchy.
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What you’ll need
Rimmed Baking Sheet
$26 At Amazon
Oven Thermometer
$7 At Amazon
Box Grater
$12 At Amazon
Recipe information
Yield
Makes one 18x13" pie
Ingredients
5
1
1
2
1
8
1
4
2
3
Preparation
Step 1
Coat a large rimmed baking sheet with 4 Tbsp. extra-virgin olive oil. Place 1 lb. store-bought pizza dough, room temperature, in center of baking sheet; using your fingers, gradually stretch dough outward from center until it reaches to edges and into corners of baking sheet. (If dough is too stiff or springs back, cover with an inverted baking sheet or plastic wrap and let rest 10 minutes before trying again. You may need to let dough rest 2 or 3 times.) Cover and let rise in a warm spot until slightly puffy, about 30 minutes.
Step 2
While the dough is rising, place a rack in lowest position of oven; preheat to 475°. Combine one 14.5-oz. can crushed tomatoes, 2 tsp. sugar, remaining 1 Tbsp. extra-virgin olive oil, and up to ¼ cup kimchi juice (if using) in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce is slightly reduced, 7–10 minutes. Remove from heat; season with salt.
Step 3
Uncover dough and scatter 8 oz. low-moisture mozzarella, grated, over, going all the way to the edges. Dollop sauce over (do not spread), then evenly top with 1 medium green bell pepper, cut into ¼" pieces, 4 all-beef or other hot dogs, sliced into ½" coins, 2 cups corn kernels (from about 2 ears), and 1 cup coarsely chopped drained kimchi.
Step 4
Bake pizza until cheese is melted and crust is golden brown on bottom and sides (lift an edge with a heatproof spatula to check), 22–28 minutes. If crust feels soft or bendy in center, loosely cover pizza with foil and continue to bake 8–10 minutes longer.
Step 5
To serve, top pizza with 3 scallions, thinly sliced; cut into squares.
How would you rate Sheet-Pan Corn Pizza With Kimchi and Hot Dogs?
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Reviews (24)
Back to Topi made this pizza as is and it was a huge hit with my kids! weekly sheet pan pizza is a great idea.
Andrea L.
7/22/2022
why?????? how did u get hired at BA??????
FOOD SERMON
7/25/2022
Hmm I could be reading too much into the review from "Food Sermon" - but I'm sensing some classism here? Hotdogs too low class for BA? But mortadella (bologna) isn't? Cheap foods aren't trendy until they are. Just saying.
Claire Stambo
San Francisco, CA
7/26/2022
This is not a social political recipe. A Korean friend of mine told me these are totally Korean combinations and flavors. I made it and I liked it.
Anonymous
8/4/2022
i bought refrigerated Pillsbury croissant dough and shaped two tubes into a giant rectangle. topping was leftover salami. started baking with the oven on 375 then i remembered it was supposed to be higher so after 5 minutes i raised the temp to 425... baking for about 17 minutes, should have only baked for 15 max. overall it was okay, but croissant dough is slightly sweet. will try it again next week.
Cxm J.
MSP
8/12/2022
I agree with the reviewer who said the flavors are "totally Korean". Except in Korea it would be made with Spam!! I just made it with the addition of a little Gochujang (Korean Fermented Chili Paste) in the sauce and a drizzle of light Sesame Oil.
RickW
Hong Kong & Palm Springs
8/12/2022
In the words of my husband, "what a waste of ingredients". I didn't hate it but, I will not make it again. Again, from my husband, "When have we ever thrown out leftovers let alone pizza leftovers?"
It'sFran
Pittsburgh
8/20/2022