Sheet Pan Pizza – Fajita Sicilian
This delicious sheet pan pizza is loaded with flavor and features a bold fajita-inspired topping combo.
Ingredients
For the Dough
- 1½ cups warm water 105–110°F / 40–43°C
- 1 tablespoon sugar
- 4 teaspoons instant yeast or 1 packet + 1 teaspoon
- 4 cups all-purpose flour plus extra if needed
- 2 teaspoons sea salt
- 2 tablespoons extra-virgin olive oil plus extra for brushing bowl
For the Toppings
- Pizza sauce as needed
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 large onion thinly sliced
- 1 large green bell pepper thinly sliced
- 2 cups cooked chicken cubes
- chilli oil
Chicken Marinade:
- Salt and black pepper to taste
- 1 tsp chili flakes
- 1 tbsp oyster sauce
- 1 tbsp hot sauce
- 1 tbsp vinegar
- 1 tbsp oil
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- In the stand mixer bowl, add flour and salt.
- Add the yeast mixture and olive oil. Mix on medium speed with the dough hook for 5–7 minutes until a soft, slightly sticky dough forms.
- If needed, add more flour 1 tbsp at a time.
- Transfer to a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- Preheat oven to 450°F (230°C).
- Lightly oil two 13x9-inch nonstick sheet pans and dust with cornmeal (optional).
- Divide the dough in half. Stretch each portion to fill the pan, pressing to the edges. Let rest for 10–15 mins if dough resists stretching.
- Spread a thin layer of pizza sauce over the dough.
- Sprinkle a mix of cheddar and mozzarella cheese.
- Top with cooked chicken, onions, and bell pepper slices.
- Add more cheese over the top.
- Bake for 20–25 minutes or until the crust is golden and cheese is bubbly.
- Drizzle with chili oil after baking. Cool for 5 minutes, then slice and serve.