Sheet-Pan Corn Pizza With Kimchi and Hot Dogs

Sheet-pan pizza is simply focaccia all dressed up and ready to hit the town on a Friday night. It’s ideal feed-a-crowd, clear-the-fridge, one-and-done fare, an exercise in economy, and a welcome addition to your weekly meal plan. A sturdy half-sheet pan, big glugs of olive oil, and a trusty dough (store-bought is fine, homemade is gold star worthy) are the only nonnegotiables. Everything else is dealer’s choice. While nubbins of corn are a no-brainer in the summer, this pizza is wonderful topped with thin slices of raw sweet potato or butternut squash in the fall or winter.

One of the keys to a crispy, not floppy, crust is cooking the pizza as close to the oven floor and heating element as you can get so that the bottom cooks through while the cheese melts. If it feels like the top is browning too fast, cover loosely with foil and continue baking until the crust is golden brown. And now is not the time or place to skimp on the olive oil. Your generosity will yield sizzling squares of almost-fried-on-the-bottom pizza that doesn’t stick to the pan. Without enough oil, the crust will be chewy and leathery instead of crackly and crunchy.