Otherwise, add your preferred sauce and pizza toppings like any other style, just don't overload the thin, crispy crust. Some ideal toppings that lean into the Greek and Turkish recipes that often ...

1 pound fresh pizza dough, at room temperature All-purpose flour, for surface 2 medium (8 ounce each) zucchini, trimmed 1/2 cup, plus 2 tablespoons extra-virgin olive oil, divided 1 teaspoon ...

Drizzle 3 tablespoons olive oil over the bottom of a 9-by-13-inch rimmed baking sheet or a 9-to-10-inch heavy-bottomed pan. Press pizza dough into the pan, stretching to fit to the edges.

Bake the pizza on the bottom rack until the dough looks dry, about 10 minutes. Remove pizza from the oven, top with mozzarella and any toppings you like. Return the pizza to the oven to bake until ...

Bonus: A full sheet pan clocks in around 24–25 net carbs total. I divide it into quarters and enjoy a slice with a couple spoonfuls of low-carb pizza sauce for dipping—and never feel deprived.

Layered with smoky chorizo, crispy bacon, and pepperoni, this stunning sheet pan pizza balances fiery spice and molten cheese with a gloss of hot honey, delivering crowd‑pleasing comfort in every ...

Related: Sara Forte Says Her 'Classic' Key Lime Pie Recipe 'Requires No Skill' (Exclusive) Jenny Rosenstrach's Sheet-Pan Tomato and Corn Pizza 3 Tbsp. extra-virgin olive oil, divided ...

Take a small ball of dough, about 4 inches in diameter, and place it on a quarter sheet pan or 9-by-13-inch sheet pan coasted lightly with olive oil. Pour oil over the top and begin to stretch the ...