Sheet Pan Pizza

This sheet pan pizza is so easy and customizable for the whole family to enjoy – make it with cheese, pepperoni, sausage, or all the veggies!

Why you’ll love this sheet pan pizza

• Weeknight staple. This pizza will be your go-to staple for those busy weeknights. It does not require anything special – no pizza peel, no pizza stone – all you need is a jelly roll pan. Also, the homemade pizza sauce comes together in just minutes right in the food processor (and it’s so much better than store-bought!)
• Feeds a large crowd. This recipe yields a big batch, great for feeding a large crowd, and the crust comes out perfectly thick and chewy every single time.
• Shortcut-friendly. If you’re short on time, you can swap for store-bought pizza dough and pizza sauce, cutting down on prep time even more.
• Completely customizable. You can add any and all your desired toppings, suiting what you have on hand as well as any dietary restrictions. Keep it simple with cheese or loaded with veggies or topped with all the meat for meat-lovers!

How to make sheet pan pizza

1. Prep the dough. Let the pizza dough come to room temperature to relax the gluten.
2. Make the pizza sauce. Pulse the whole tomatoes, olive oil, garlic, oregano, basil, pepper flakes, salt, and pepper in a food processor until the desired consistency is reached.
3. Prep the pan. Coat a jelly roll pan with nonstick spray or oil to prevent any sticking.
4. Roll out the dough. Roll out the dough into a 15 x 10-inch rectangle and place the dough into the pan, gently pressing into all four edges of the pan. Pro tip: if the dough pulls back, let it rest for 10-15 minutes.
5. Add the sauce. Spread an even layer of the pizza sauce over the dough, leaving a small border (about 1/2-inch) for the crust.
6. Layer. Sprinkle with mozzarella, Parmesan, and pepperoni. Pro tip: keep it light to avoid a soggy crust.
7. Bake. Bake in a preheated oven at 500°F on a lower oven rack until the bottom is golden and the cheese bubbles, rotating 180° once to ensure even browning.
8. Serve. Let it rest 5 minutes, slice into squares, and serve warm.

Sheet Pan Pizza

Yield: 6 servings

Prep: 1 hour hour 15 minutes minutes

Cook: 20 minutes minutes

Total: 1 hour hour 35 minutes minutes

This sheet pan pizza is so easy and customizable for the whole family to enjoy – make it with cheese, pepperoni, sausage, or all the veggies!

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5 stars (11 ratings)

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Ingredients

• 1 ½ pounds pizza dough, homemade or store-bought
• ¼ cup yellow cornmeal
• 8 ounces mozzarella, shredded
• ¼ cup freshly grated Parmesan
• 1 (5-ounce) package sliced pepperoni, such as Hormel cup n' crisp

For the tomato mixture

• 1 (28-ounce) can whole tomatoes, such as San Marzano, drained
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ⅛ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Let pizza dough stand at room temperature, lightly covered, for 1 hour.
• Preheat oven to 500 degrees F. Lightly coat a 15×10-inch jelly roll pan with olive oil.
• Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 15×10-inch rectangle. Transfer to prepared jelly roll pan, pressing dough to the sides of the pan.
• Using a small ladle, spread the tomato mixture over the surface of the dough in an even layer, leaving a 1/2-inch border.
• Top with cheeses and pepperoni.
• Place into oven and bake on the lowest oven rack, rotating once, for 16-18 minutes, or until the crust is golden brown and pepperoni are crisp.
• Serve immediately.

For the tomato mixture

• Combine tomatoes, olive oil, garlic, oregano, basil and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste.

Equipment

Food Processor

Jelly Roll Pan

Notes

• Homemade pizza dough goes a long way. Some of the best pizzas are made with good homemade dough, yielding a chewy, flavorful crust. And the homemade pizza dough can be frozen up to 2 months!
• Local pizzerias will sell dough. If using store-bought, opt for a pound of pizza dough at your favorite local pizza joint, usually ranging from $2-5 per ball. It will make all the difference here.
• Let the dough come to room temperature. Cold pizza dough will stretch and snap back instantly. When the dough comes to room temperature, it will allow the dough to loosen and make it easier to shape into a rectangle.
• Press the dough gently into corners. Use your fingers to gently press the dough into all four corners of the pan, avoiding any kind of pulling.
• Bake at a high temperature. Set the oven temperature high at 500°F to mimic a professional pizza oven, placing the sheet pan in the middle or lower rack to prevent the top from burning.

Course: Main Course

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