The All Dressed or Fully Loaded Pizza

Makes 6 - 8 Servings
Sometimes called “The Grandmother”, this was the kind of pizza made in a sheet pan before pizza stones and pans were readily available. The dough is pressed out to the edge. The crust tends to be thicker and more dense. It makes a fun family style pizza as it can be divided into quadrants and each person can design their own section with favorite toppings. We have dressed this pizza with vegetables: tomatoes, sweet pepper, onion, mushrooms, broccoli, olives. Make it a meat lovers style by adding pepperoni, bacon, or your favorite cured sausage. The possibilities are endless.
serve with:
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  • extra-virgin olive oil
  • 1 recipe for pizza dough, or store-bought dough
  • 1 cup (8oz) pizza sauce
  • 1 cup (100g) broccoli florets
  • 1 sweet pepper, yellow or red pepper, thinly sliced or cubed
  • ½ red onion, peeled, thinly sliced
  • 2 medium tomatoes, thinly sliced
  • ¾ cup (135g) kalamata olives 
  • 1 cup (75g) mushrooms, sliced
  • 3 cups (300g) mozzarella cheese, grated
  • 1-2 pinches of crushed red pepper flakes, more for serving, optional


Preheat the oven to 450°F/230°C.

Grease base and sides of a 11x17-inch (28cmx43cm) sheet pan with olive oil and set aside.  

Prepare all the toppings and set aside in bowls ready to garnish the pizza. 

On a lightly floured surface roll the pizza dough to measure a 12x18-inch (30cmx45cm) rectangle.  Gently roll the dough onto the rolling pin and place the pizza dough on the sheet pan.   Flatten the bottom with the back of your hand and press the dough up the sides of the pan. “Dock” or perforate the top of the dough with a fork before topping.  This allows steam to escape and prevents the pizza from being soggy and helps the crust to stay flat and crispy. 


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