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When you don’t want to order delivery, this sheet pan pizza recipe is your new best friend. It is a yummy crowd-pleaser that cooks in less than twenty minutes.
The secret to this recipe is in the sauce. This homemade sauce is simple to make but adds so much flavor. The recipe is flexible: You can make homemade dough or use store-bought dough if you are tight on time. Either way, it will be delicious. If you are looking for a tried-and-true homemade pizza dough recipe, I recommend using this pizza dough recipe.
Ingredients
Here’s everything you need to make this sheet pan pizza recipe, including simple substitutions.
- 1 lb pizza dough – Grab some from your grocery store’s fridge or freezer section (or use homemade). Letting it rest at room temp helps it roll out easier and bake up crisp and chewy. Use gluten-free, whole wheat, or focaccia dough for a thicker crust.
- ½ Tbsp cornmeal – Sprinkled on the pan, it adds a little crunch and helps prevent sticking. You can substitute flour or semolina.
- 28 oz can whole peeled tomatoes, drained – These are your shortcut to a flavorful pizza sauce. Whole tomatoes tend to be less processed and taste fresher than pre-made sauces. You can also use a good-quality jarred pizza sauce instead.
- 1 Tbsp extra-virgin olive oil – Adds richness and helps bring everything together in the sauce.
- 1 tsp red wine vinegar – Just a splash brightens the flavor of the tomatoes.
- 1 garlic clove, minced – It gives the sauce depth.
- 1 tsp table salt – For seasoning and bringing out the different flavors in the sauce.
- 1 tsp granulated sugar – Balances out the acidity of the tomatoes.
- 1 tsp dried oregano – Give pizza sauce its classic herby flavor.
- ½ tsp crushed red pepper flakes – This adds just a touch of heat. Adjust to taste.
- ¼ tsp black pepper – Rounds out the sauce flavor with a hint of sharpness.
- 8 oz whole milk mozzarella, shredded – It has a richer and creamier texture than part-skim mozzarella cheese. Shred it yourself for the best flavor and melting quality.
- ¼ cup mini pepperoni – I love how the mini pepperoni becomes little cupped flavor bombs when the pizza cooks. Regular slices work, too. You can also use any toppings you choose. Just keep it to ¼ cup total of toppings.
- Fresh basil, optional – A few leaves on top add color and freshness.
How To Make Sheet Pan Pizza
To make this easy sheet pan pizza, rest the dough, blend the sauce, roll out and top, then bake. Let me show you step-by-step:
- Let the dough relax: Allow your pizza dough to rest, covered, at room temperature for 45 minutes.
- Make the sauce: In a food processor, blend drained tomatoes, olive oil, vinegar, garlic, salt, sugar, oregano, red pepper flakes, and black pepper for about 30 seconds until smooth. I like mine a little chunk, but you process the sauce until it reaches your desired consistency.
- Preheat and prep pan: Heat oven to 500°F (260°C). Spray a rimmed baking sheet with nonstick spray and sprinkle with cornmeal.
- Shape the dough: Roll out the dough into a rectangle, press it into the baking sheet, stretching to fit the corners.
- Assemble: Spread the sauce evenly over the dough. Sprinkle with mozzarella, then top with pepperoni.
- Bake: Bake for 16–18 minutes, until the crust is golden and the cheese is bubbling.
- Garnish & serve: Top with fresh basil if you’d like, slice, and serve immediately.
Make It A Meal
For a super fun pizza night, make some delicious drinks like this Swig Buttery Beer Copycat, Dirty Dr. Pepper, or this Strawberry Breeze Swig Copycat recipe.
Sheet Pan Pizza
Equipment
- baking sheet
- Nonstick spray
- Food processor
- Rolling Pin
- Measuring spoons
- Knife
- Cutting board
Ingredients
INGREDIENTS:
- 1 lb pizza dough bought, store-bought or homemade
- ½ Tablespoon cornmeal
- 28 ounce can whole peeled tomatoes, drained
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 large garlic clove, minced
- 1 teaspoon table salt
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 8 oz whole milk mozzarella cheese, shredded
- ¼ cup of pepperoni mini pepperoni
GARNISHES:
- Fresh Basil
Instructions
- Allow pizza dough to rest, covered, at room temperature for 45 minutes.
- Preheat your oven to 500°F (260°C).
- Spray a rimmed baking sheet (13×18 inches) with nonstick spray and sprinkle with cornmeal.
- In a food processor, blend drained tomatoes, olive oil, vinegar, garlic, salt, sugar, oregano, red pepper flakes, and black pepper for 30 seconds.
- Roll pizza dough into a rectangle and press into the prepared baking sheet.
- Spread tomato sauce evenly over the dough.
- Sprinkle mozzarella cheese over the sauce, then arrange pepperoni on top.
- Bake for 16-18 minutes, or until the crust is golden and cheese is melted.
- Garnish with fresh basil, if desired.
- Slice into 8 pieces and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sheet Pan Pizza Recipe FAQs
I prefer a food processor as it quickly mixes and mashes everything together smoothly. But if you do not have a food processor, you can mash everything by hand or use a blender.
While you can make the dough and sauce beforehand, I do not recommend assembling the pizza until just before baking it to help keep the sauce from getting soggy.
If you preheat the baking sheet before you put the crust on it or use a pizza stone for baking, you will get a crispier crust.
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I don’t have a food processor, do U think this will still work? I hope so, we live so far from a good pizza place. Thanks so much. Dianne
Yes, just spend a little extra time mixing it by hand and maybe a masher to get the tomatoes mashed up to thicken up the sauce. Let me know how it goes!