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–+ servings
A sheet pan pizza cut into slices and pulled apart showing some cheese pulls.
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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.
Prep Time1 hour
Cook Time18 minutes
Total Time1 hour 18 minutes
Course: Main Dish
Cuisine: American
Keyword: pizza
Servings: 8 people
Author: Jenna Harrison

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
US Customary - Metric

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.

Nutrition

Serving: 1slice | Calories: 352kcal | Carbohydrates: 33g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 1303mg | Potassium: 267mg | Fiber: 2g | Sugar: 7g | Vitamin A: 349IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 3mg