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Sheet Pan White Pizza with Salami and Peppers

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Active time 30 mins
Total time 48 mins

Serves 6

This pizza is flat out delicious! Hold the tomato sauce with this easy, one (sheet) pan pizza. Test Kitchen Tip: Preheating the sheet pan is key to achieving a crisp, crunchy, pizzeria-worthy crust at home.


  • 1 pound store-bought pizza dough
  • 8 ounces ricotta cheese (about 1 cup)
  • 1 ounce shredded mozzarella cheese (about 1/4 cup)
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 slices salami, cut into strips
  • 1 small yellow bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 3 cups fresh arugula
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper

How to Make It

  1. Place a large rimmed baking sheet (at least 17 x 11 inches) in oven. Preheat oven to 450°F. Place pizza dough on a lightly floured surface, and cover with plastic wrap. Let stand 20 minutes.

  2. Stir together cheeses, garlic, salt, pepper, and 2 tablespoons of the olive oil.

  3. Roll out dough on a floured surface to a 17- by 11-inch rectangle. Transfer to a large piece of lightly greased parchment paper; carefully place in hot baking sheet. Top with ricotta mixture, salami, bell peppers, and red onion. Brush edges with 1/2 tablespoon of the olive oil.

  4. Bake in preheated oven until dough is golden brown and crisp, 15 to 18 minutes.

  5. Toss together arugula, lemon juice, remaining 1/2 tablespoon olive oil, and salt and pepper to taste. Top pizza with arugula mixture; sprinkle with red pepper.