Looking for a way to make your weeknight dinners stress-free and delicious? These 10 quick Italian sheet pan recipes are your answer. From the comforting flavors of Chicken Parmesan to the vibrant taste of Sausage and Peppers, each dish is designed for easy preparation and minimal cleanup. Infuse your meals with authentic Italian flair and simplify your routine. Let’s uncover these savory secrets and transform your dinners together.
Sheet Pan Chicken Parmesan
Sheet Pan Chicken Parmesan is a delightful and effortless way to enjoy the classic flavors of this Italian favorite without the hassle of multiple pots and pans. This dish is perfect for a family dinner or a casual gathering, as it combines tender chicken breasts, a crispy Parmesan breadcrumb topping, and a rich tomato sauce, all baked together on a single sheet pan. Not only does this method minimize cleanup, but it also guarantees that all the flavors meld together beautifully, resulting in a cohesive and delicious meal.
By using a sheet pan, you can achieve a perfectly crispy coating on the chicken while keeping it juicy and tender on the inside. The addition of roasted vegetables around the chicken adds both color and nutrition, making this a well-rounded meal. It’s a great way to use fresh ingredients and create a comforting dish that everyone will love.
Whether you’re a novice in the kitchen or a seasoned cook, this Sheet Pan Chicken Parmesan is sure to become a staple in your recipe rotation.
Ingredients (serving size: 4-6 people):
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- Fresh basil leaves for garnish
Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
- Set Up Dredging Station: Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, mix the breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and black pepper.
- Coat the Chicken: Dip each chicken breast in the flour, shaking off excess. Then dip it in the beaten eggs, guaranteeing it’s fully coated. Finally, press it into the breadcrumb mixture, covering all sides. Place the coated chicken breasts on the prepared sheet pan.
- Arrange Vegetables: Around the chicken breasts, arrange the sliced red and yellow bell peppers and red onion. Drizzle the olive oil over the vegetables and season with a pinch of salt and pepper.
- Bake the Chicken: Place the sheet pan in the preheated oven and bake for 20 minutes.
- Add Sauce and Cheese: After 20 minutes, remove the sheet pan from the oven. Spoon the marinara sauce evenly over each chicken breast and top with shredded mozzarella cheese.
- Finish Baking: Return the sheet pan to the oven and continue baking for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the cheese is melted and bubbly.
- Garnish and Serve: Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
Extra Tips:
For an added flavor boost, try marinating the chicken breasts in olive oil, lemon juice, and herbs for an hour before coating. If you want a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
To guarantee even cooking, pound the chicken breasts to an even thickness before starting. Finally, feel free to swap in your favorite vegetables or add extras like zucchini or mushrooms for a personalized touch.
Italian Sausage and Peppers
Italian Sausage and Peppers is a classic dish that combines robust flavors and vibrant colors, making it a perfect choice for a hearty meal. This sheet pan version simplifies the cooking process, allowing for an easy cleanup without compromising taste. The combination of savory Italian sausage, sweet bell peppers, and onions roasted to perfection creates a mouthwatering dish that’s perfect for busy weeknights or casual gatherings.
The beauty of this recipe lies in its simplicity and versatility. By using a sheet pan, all the ingredients are cooked together, allowing the flavors to meld beautifully. The sausages release their juices, which help to caramelize the onions and peppers, enhancing their natural sweetness. This dish can be served on its own, or paired with crusty bread, over a bed of rice, or mixed into pasta for a complete meal.
Ingredients (Serves 4-6):
- 6 Italian sausages (mild or spicy, as preferred)
- 3 bell peppers (a mix of colors), sliced
- 1 large red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the sheet pan is hot enough to start cooking the ingredients as soon as they’re placed in the oven.
- Prepare the Ingredients: While the oven is heating, slice the bell peppers and red onion. Try to keep the slices fairly uniform to promote even cooking.
- Assemble on the Sheet Pan: Place the sliced peppers and onions on a large sheet pan. Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss everything together until the vegetables are well-coated with oil and seasonings.
- Add the Sausages: Nestle the Italian sausages among the vegetables, ensuring they’re evenly spaced. This allows them to cook evenly and guarantees the juices from the sausages will flavor the vegetables.
- Roast in the Oven: Place the sheet pan in the preheated oven and roast for about 25-30 minutes. Halfway through cooking, use a spatula to turn the sausages and stir the vegetables. This helps to promote even browning and cooking.
- Check for Doneness: The dish is ready when the sausages are cooked through and the vegetables are tender and slightly caramelized. You can check the internal temperature of the sausages with a meat thermometer, which should read at least 160°F (71°C).
- Garnish and Serve: Remove the sheet pan from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving, if desired. Serve hot alongside your choice of accompaniment.
Extra Tips:
For a bit of heat, consider adding a pinch of red pepper flakes to the vegetables before roasting. If you prefer a more smoky flavor, try using smoked sausages or adding a teaspoon of smoked paprika to the seasoning mix.
Remember to line your sheet pan with parchment paper or foil for easier cleanup. Additionally, you can customize this dish by adding other vegetables like zucchini or cherry tomatoes. Enjoy experimenting with different sausage varieties and vegetable combinations to suit your taste preferences!
Sheet Pan Shrimp Scampi
Sheet Pan Shrimp Scampi is a delightful and easy-to-prepare Italian-inspired dish that brings together succulent shrimp, aromatic garlic, and zesty lemon, all baked to perfection on a single sheet pan. This makes it an ideal choice for a weeknight dinner or a special gathering with friends and family.
The convenience of using a sheet pan not only simplifies the cooking process but also guarantees that the flavors meld beautifully as they bake together, creating a deliciously savory and satisfying meal.
This recipe is perfect for serving 4-6 people and delivers the classic flavors of traditional shrimp scampi with a modern twist. The addition of bright cherry tomatoes and fresh parsley adds a burst of color and freshness, enhancing the overall appeal of the dish.
Serve it over a bed of pasta, rice, or with crusty bread to soak up the delicious garlicky sauce, and you’ll have a meal that’s sure to impress.
Ingredients:
- 2 lbs large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This temperature guarantees that the shrimp cook quickly while allowing the butter and garlic to infuse their flavors throughout the ingredients.
- Prepare the Sheet Pan: Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking. This will make cleanup easier and help the shrimp and tomatoes cook evenly.
- Mix the Marinade: In a small bowl, combine melted butter, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper. Whisk these ingredients together until well blended to create a flavorful marinade for the shrimp.
- Arrange Ingredients on the Pan: Place the shrimp in a single layer on the prepared sheet pan. Scatter the halved cherry tomatoes around the shrimp. Drizzle the butter and garlic mixture evenly over the shrimp and tomatoes to guarantee they’re well coated.
- Bake the Dish: Transfer the sheet pan to the preheated oven and bake for 8-10 minutes or until the shrimp are pink and opaque and the tomatoes are slightly blistered.
- Add Finishing Touches: Remove the pan from the oven and sprinkle the freshly chopped parsley and grated Parmesan cheese over the shrimp and tomatoes. Return the pan to the oven for an additional 2 minutes to melt the cheese slightly.
- Serve and Enjoy: Once done, remove from the oven and serve immediately. This dish pairs beautifully with pasta, rice, or crusty bread to soak up the flavorful sauce.
Extra Tips:
For an even more vibrant flavor, consider adding a splash of white wine to the marinade before baking. If you prefer spicier dishes, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Be mindful not to overcook the shrimp, as they can become rubbery if left in the oven too long. Additionally, using fresh lemon juice instead of bottled will remarkably enhance the freshness of the dish. Enjoy experimenting with different herbs like basil or oregano for a unique twist.
Caprese Stuffed Chicken
Caprese Stuffed Chicken is a delightful Italian-inspired dish that brings together the classic flavors of Caprese salad—fresh tomatoes, mozzarella, and basil—in a juicy chicken breast. This recipe utilizes a sheet pan, making it a convenient and straightforward meal perfect for a family dinner or a casual gathering with friends.
The beauty of this dish lies in its simplicity and the way the flavors meld together during the baking process, resulting in a deliciously aromatic and visually appealing main course. The combination of fresh ingredients and a simple preparation method guarantees that Caprese Stuffed Chicken is both healthy and impressive.
The chicken breasts are carefully sliced and filled with ripe tomatoes, creamy mozzarella cheese, and fragrant basil, then baked to perfection on a single sheet pan. The juices from the chicken and the stuffing mingle to create a savory sauce that enhances the overall flavor of the dish. Serve it with a side of roasted vegetables or a crisp salad for a complete meal that’s sure to please everyone at the table.
Ingredients (Serves 4-6):
- 4 large boneless, skinless chicken breasts
- 2 large ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze (optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that the chicken cooks evenly and develops a nice, golden exterior.
- Prepare the Chicken: Using a sharp knife, make a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through. Season both the inside and outside of the chicken breasts with salt and pepper.
- Stuff the Chicken: Layer the inside of each chicken breast with slices of tomato, mozzarella, and fresh basil leaves. Aim to evenly distribute the ingredients among the chicken breasts for consistent flavor.
- Secure the Filling: Use toothpicks to secure the open edges of the chicken breasts, preventing the filling from spilling out during baking.
- Arrange on a Sheet Pan: Place the stuffed chicken breasts on a large sheet pan. Drizzle with olive oil, guaranteeing the chicken is well-coated to promote even cooking and browning.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Add Finishing Touches: If desired, drizzle the cooked chicken with balsamic glaze for a touch of sweetness and extra flavor.
Extra Tips:
To guarantee the chicken remains moist and flavorful, avoid over-baking. Checking the internal temperature with a meat thermometer is the most reliable method for perfect doneness.
Feel free to customize the stuffing with additional ingredients such as roasted red peppers or sun-dried tomatoes for added depth. For a more robust flavor, marinate the chicken breasts in a mixture of olive oil, garlic, and Italian herbs for at least an hour before stuffing and baking.
Crispy Italian Chicken Thighs
Crispy Italian Chicken Thighs are a delightful and simple dish that brings the essence of Italian cuisine to your dining table. Utilizing the concept of a sheet pan meal, this recipe promises minimal cleanup, making it perfect for weeknight dinners or family gatherings. The combination of herbs, garlic, and olive oil infuses the chicken with rich Mediterranean flavors, while the roasting process guarantees the chicken thighs are perfectly crispy on the outside and juicy on the inside.
This recipe is designed to serve 4-6 people, making it an ideal choice for a small dinner party or a family meal. The use of bone-in, skin-on chicken thighs not only adds flavor but also helps in achieving that coveted crispy skin. Paired with a medley of vegetables like cherry tomatoes and bell peppers, this dish not only looks vibrant but also offers a nutritious, well-rounded meal.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 1 pint cherry tomatoes
- 2 bell peppers, sliced
- 1 red onion, sliced
- Fresh basil leaves, for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). A hot oven is essential for getting the chicken skin crispy, so make sure it’s fully heated before you start cooking.
- Prepare the Chicken: In a large mixing bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken thighs to the bowl and toss until they’re well coated with the oil mixture.
- Arrange on Sheet Pan: Place the seasoned chicken thighs skin-side up on a large sheet pan. Confirm there’s enough space between the thighs for air to circulate, which helps in achieving a crispy finish.
- Add Vegetables: Scatter the cherry tomatoes, bell peppers, and red onion slices around the chicken thighs on the sheet pan. Place the lemon slices on top of the vegetables and chicken. The lemon will infuse the dish with a fresh, zesty aroma as it roasts.
- Roast in the Oven: Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken thighs reaches 165°F (74°C).
- Rest and Garnish: Once cooked, remove the sheet pan from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh basil leaves for a touch of color and added flavor.
Extra Tips:
To guarantee the crispiest skin, make sure the chicken thighs are completely dry before coating them in the olive oil mixture. Pat them dry with paper towels to remove any excess moisture.
Additionally, consider using a wire rack placed on the sheet pan if you want the air to circulate more evenly around the chicken, enhancing the crispiness.
When selecting vegetables, opt for firm, fresh produce that will hold up well during roasting. Feel free to add or swap in other vegetables like zucchinis or mushrooms to suit your preference.
Enjoy this simple yet flavorful Italian dish with a side of crusty bread or a fresh green salad for a complete meal.
Pesto Gnocchi With Vegetables
Pesto Gnocchi with Vegetables is a delightful Italian-inspired dish that’s both flavorful and easy to prepare. This sheet pan recipe brings together pillowy gnocchi, vibrant vegetables, and aromatic pesto, all roasted to perfection in the oven. The combination of the rich pesto sauce with the tender gnocchi and roasted veggies creates a harmonious blend of textures and tastes that will satisfy any palate.
Perfect for a weeknight dinner or a casual gathering, this dish is simple yet impressive, offering a taste of Italy in every bite. The beauty of this recipe lies in its versatility and the fact that it requires minimal cleanup, thanks to the sheet pan method. You can easily swap out the vegetables according to what you have on hand or what’s in season, making it a great option for using up pantry staples and fresh produce.
The oven does all the work, intensifying the flavors and guaranteeing that each bite is bursting with deliciousness. Serve it as a main course or a side dish, and enjoy the compliments from your family or guests.
Ingredients for Pesto Gnocchi With Vegetables (Serves 4-6):
- 1 pound (450g) potato gnocchi
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup broccoli florets
- 1/2 cup pesto sauce
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Cooking Instructions:
- Prepare the Oven and Sheet Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
- Combine Ingredients: In a large bowl, combine the gnocchi, cherry tomatoes, red bell pepper, zucchini, red onion, and broccoli florets. Drizzle with olive oil, and season with salt and pepper. Toss everything together until the gnocchi and vegetables are evenly coated.
- Spread on Sheet Pan: Transfer the gnocchi and vegetable mixture onto the prepared sheet pan, spreading it out evenly in a single layer to ensure even roasting.
- Roast in the Oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes. Stir halfway through cooking to guarantee even roasting. The gnocchi should be tender, and the vegetables should be slightly caramelized and cooked through.
- Add Pesto: Remove the sheet pan from the oven and drizzle the pesto sauce over the roasted gnocchi and vegetables. Gently toss everything together on the sheet pan until the gnocchi and vegetables are well-coated with pesto.
- Serve: Transfer the Pesto Gnocchi with Vegetables to a serving platter or individual plates. Garnish with fresh basil leaves and sprinkle grated Parmesan cheese on top before serving.
Extra Tips:
For an extra burst of flavor, consider roasting the vegetables until they’ve a slight char, which enhances their sweetness. When choosing pesto, use high-quality store-bought pesto or homemade for the best taste.
If you prefer a creamier consistency, you can add a splash of cream or a dollop of ricotta cheese when tossing the gnocchi with the pesto. Additionally, feel free to experiment with various vegetables such as asparagus, mushrooms, or spinach to suit your preferences. Enjoy this dish with a side of crusty bread to soak up any leftover pesto.
Balsamic Glazed Caprese Chicken
Balsamic Glazed Caprese Chicken is a delightful Italian dish that combines the classic flavors of caprese salad with tender, juicy chicken. This sheet pan recipe is perfect for a weeknight dinner or a special occasion, as it’s both simple to prepare and incredibly flavorful. The balsamic glaze adds a touch of sweetness and tanginess, complementing the fresh mozzarella, tomatoes, and basil.
This dish not only looks beautiful with its vibrant colors but also impresses with its rich taste. Using a sheet pan simplifies the cooking process by allowing all the ingredients to cook together, infusing the chicken with the flavors of the tomatoes and basil while the mozzarella melts to perfection.
The key to this dish is the balsamic reduction, which ties all the components together and enhances the overall taste. Serve this Balsamic Glazed Caprese Chicken with a side of crusty bread or a light salad to make a complete meal that will satisfy any palate.
Ingredients for 4-6 servings****:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 4 large tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- Optional: balsamic glaze for drizzling
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). This guarantees the chicken cooks evenly and quickly.
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Drizzle olive oil over a sheet pan and place the chicken breasts on the pan.
- Make the Balsamic Reduction: In a small saucepan, combine the balsamic vinegar, honey, and minced garlic. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer until the mixture thickens and reduces by half, about 10-15 minutes. Stir occasionally to prevent burning.
- Assemble the Sheet Pan: Arrange the sliced tomatoes and mozzarella over the chicken. Pour the balsamic reduction evenly over the chicken and tomatoes.
- Bake the Chicken: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Garnish and Serve: Remove the sheet pan from the oven and sprinkle fresh basil leaves over the top. Allow the chicken to rest for a few minutes before serving. For extra flavor, drizzle with additional balsamic glaze if desired.
Extra Tips: When preparing the balsamic reduction, keep a close eye on it to prevent it from burning. It should have a syrupy consistency once reduced. If you prefer a stronger basil flavor, you can layer fresh basil leaves between the tomato and mozzarella slices before baking.
Additionally, if fresh mozzarella is unavailable, you can substitute with a good quality block mozzarella, but the fresh variety will provide the best texture and flavor. Enjoy this dish with a light red wine to enhance the Italian dining experience.
Italian Meatball Bake
Indulge in the rich and comforting flavors of Italian cuisine with this Italian Meatball Bake. Perfect for a cozy family dinner or a gathering with friends, this dish brings together succulent meatballs, tangy tomato sauce, and gooey melted cheese, all baked to perfection on a single sheet pan.
The beauty of this recipe lies in its simplicity and the way it captures the essence of traditional Italian cooking in a way that’s easy to prepare and enjoy.
This Italian Meatball Bake is an all-in-one meal that’s satisfying and delicious. The meatballs are made with a blend of ground beef and pork, seasoned with classic Italian herbs. They’re nestled in a vibrant tomato sauce and topped with a generous layer of mozzarella and Parmesan cheese, which melts into a deliciously bubbly crust.
Serve it with a side of crusty bread or a fresh green salad for a complete meal that will please everyone at the table.
Ingredients (serves 4-6):
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Olive oil for greasing
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that the oven is hot enough to cook the meatballs evenly and melt the cheese to a golden brown.
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, beaten egg, oregano, basil, salt, and pepper. Mix until all ingredients are thoroughly combined.
- Form the Meatballs: Using your hands, shape the mixture into 1 1/2-inch meatballs. You should get around 20-24 meatballs, depending on size. Place the meatballs on a lightly greased sheet pan.
- Bake the Meatballs: Place the sheet pan in the preheated oven and bake the meatballs for 15-20 minutes, or until they’re browned and cooked through.
- Add the Sauce and Cheese: Remove the sheet pan from the oven and pour the marinara sauce evenly over the meatballs. Sprinkle the shredded mozzarella cheese over the top.
- Bake Until Melted: Return the sheet pan to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once the cheese is melted and bubbly, remove the pan from the oven. Let it cool for a few minutes, then garnish with fresh basil leaves if desired. Serve warm.
Extra Tips:
For best results, use freshly grated Parmesan cheese and high-quality mozzarella, as these will enhance the flavor and texture of the dish.
If you prefer a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
To guarantee evenly sized meatballs, use a small ice cream scoop or a tablespoon to portion out the mixture before rolling.
Finally, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven when ready to enjoy again.
Roasted Vegetable and Ricotta Pizza
Roasted Vegetable and Ricotta Pizza is a delightful fusion of flavors that captures the essence of Italian cuisine. This dish combines the earthy taste of roasted vegetables with the creamy richness of ricotta cheese, all atop a perfectly crisp pizza crust. It’s a satisfying meal that highlights the freshness of seasonal vegetables, making it both nutritious and delicious.
Whether you’re serving it for a family dinner or a casual gathering with friends, this pizza is sure to impress with its vibrant colors and savory taste.
This particular pizza is prepared on a sheet pan, which makes it incredibly convenient for cooking and serving. The sheet pan method allows for an even distribution of heat, guaranteeing that every bite of the pizza is cooked to perfection. The recipe serves 4-6 people, making it ideal for a family meal or a small party.
With a combination of roasted bell peppers, zucchini, red onions, and a hint of garlic, this pizza is elevated with the creamy texture of ricotta and the tang of fresh basil. Let’s plunge into the ingredients and the step-by-step instructions to bring this delicious dish to life.
Ingredients (Serves 4-6):
- 1 pre-made pizza dough
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). This guarantees that the oven is hot enough to roast the vegetables and bake the pizza crust to a nice golden brown.
- Prepare the Vegetables: In a large bowl, combine the sliced bell peppers, zucchini, and red onion. Add the minced garlic, olive oil, dried oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Roast the Vegetables: Spread the seasoned vegetables evenly on a sheet pan lined with parchment paper. Place the sheet pan in the preheated oven and roast for about 15-20 minutes, or until the vegetables are tender and slightly charred.
- Prepare the Pizza Dough: While the vegetables are roasting, roll out the pizza dough to fit a large sheet pan. You can use a rolling pin to achieve the desired thickness. Place the rolled-out dough on another sheet pan lined with parchment paper.
- Assemble the Pizza: Once the vegetables are done roasting, remove them from the oven and set aside. Spread the ricotta cheese evenly over the prepared pizza dough. Top with the roasted vegetables, distributing them evenly across the surface. Sprinkle the grated Parmesan cheese on top.
- Bake the Pizza: Place the assembled pizza in the oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
- Garnish and Serve: Once baked, remove the pizza from the oven and let it cool slightly. Garnish with fresh basil leaves before slicing and serving.
Extra Tips:
When making Roasted Vegetable and Ricotta Pizza, consider using fresh, in-season vegetables for the best flavor and texture. You can also experiment with other vegetables like mushrooms or eggplant for variety.
If you prefer a crispier crust, you can pre-bake the pizza dough for a few minutes before adding the toppings. Finally, if you want a bit of heat, try adding a sprinkle of crushed red pepper flakes on top before serving. Enjoy your homemade Italian sheet pan pizza experience!
Sheet Pan Eggplant Parmesan
Sheet Pan Eggplant Parmesan is a delicious and convenient twist on the classic Italian dish. By using a sheet pan, you can streamline the cooking process, making it easier to prepare and clean up. This recipe brings together the richness of eggplant, the tanginess of marinara sauce, and the gooey goodness of melted cheese, all baked to perfection.
It’s a wonderful option for both busy weeknights and leisurely weekend dinners, offering all the flavors of traditional Eggplant Parmesan without the hassle of frying. This dish is perfect for serving 4-6 people, making it ideal for family meals or small gatherings.
The sheet pan method allows for even cooking and a crispier texture to the eggplant slices, creating a satisfying contrast to the soft, cheesy topping. Whether you’re a seasoned cook or a beginner, this recipe provides a straightforward approach to a classic favorite that’s sure to delight your taste buds and impress your guests.
Ingredients (serves 4-6):
- 2 large eggplants, sliced into 1/2 inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Olive oil spray
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) to verify it’s hot and ready for baking.
- Prepare the Eggplant: Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet lined with paper towels, and sprinkle with salt. Let them sit for about 20 minutes to draw out excess moisture.
- Set Up Breading Stations: Arrange three shallow bowls. Place the flour in the first bowl, the beaten eggs in the second, and a mixture of breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper in the third.
- Bread the Eggplant Slices: Pat the eggplant slices dry with paper towels. Dip each slice first in flour, then in egg, and finally in the breadcrumb mixture, pressing gently to adhere.
- Arrange on Sheet Pan: Spray a large sheet pan with olive oil. Arrange the breaded eggplant slices in a single layer on the pan. Spray the tops with more olive oil to help them brown.
- Bake the Eggplant: Place the sheet pan in the preheated oven and bake for 20 minutes. Flip the slices halfway through baking to guarantee even crisping.
- Add Sauce and Cheese: Remove the pan from the oven. Spoon marinara sauce over each eggplant slice, then top with mozzarella and Parmesan cheese.
- Final Bake: Return the pan to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.
Extra Tips:
To achieve maximum crispiness, verify that the eggplant slices are thoroughly dried before breading. This step is essential to prevent sogginess.
If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the breadcrumb mixture. For a gluten-free version, substitute gluten-free flour and breadcrumbs.
Finally, don’t hesitate to experiment with different cheeses like provolone or fontina for a unique flavor profile. Enjoy your homemade Sheet Pan Eggplant Parmesan!
