An easy to follow recipe for a delicious sheet pan pizza topped with tangy pepperoncini, salami and leeks. The dough is no-knead and can be made the day of. This'll be you new go to pan pizza!
Line baking sheet with parchment, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. Let rise for about an hour at room temp.
Preheat oven to 500°F. Top pizza with mozzarella, leeks, salami, pepperoncini and Parmigiano. Bake pizza for 12-16 minutes. Broil for an addition 3 minutes until brown and bubbling.