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!
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
Equipment
Instructions
- Let pizza dough stand at room temperature, lightly covered, for 1 hour.
- Preheat oven to 500 degrees F. Lightly coat a 15x10-inch jelly roll pan with olive oil.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 15x10-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.
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.