Sheet Pan Pizza
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.
Servings: 8 people
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 (13x18 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
Store: Leftovers will keep in the fridge for up to 4 days, sealed in an airtight container.
Freeze: Cool slices completely, then wrap in foil or store in a freezer-safe bag. Freeze for up to 2 months.
Reheat: Bake at 375°F for 8–10 minutes, or air fry at 350°F for 5 minutes until crisp.
Make Ahead: You can prep the sauce 3 days ahead and keep it chilled.