Sheet Pan Pizza
Sheet pan pizza is an easy and delicious way to make homemade pizza with minimal effort. Baked in a single tray, it develops a crispy bottom and a soft, fluffy crust—perfect for sharing with family and friends.
Ingredients
- 1 recipe Pizza dough
- 2 tbsp cornmeal
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic
- 3/4 cup pizza sauce
- 1 cup mozzarella cheese grated
- 1/4 cup parmesan cheese grated
- 1 cup cherry tomatoes halved
- handful fresh basil leaves
- salt and black pepper
Instructions
- Preheat your oven to 220°C / 425°F.
- Lightly grease a sheet pan (about 9×13 inches) with olive oil and sprinkle it with cornmeal. This prevents sticking and helps create a crispy crust.
- Place the pizza dough onto the pan and gently stretch it to fit the tray. If the dough springs back, let it rest for 5 minutes and stretch again.
- Drizzle a little olive oil over the dough and sprinkle with the minced garlic.
- Spread the pizza sauce evenly over the dough. Sprinkle the mozzarella cheese and Parmesan on top, then scatter the halved cherry tomatoes.
- Bake for 15–20 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and top with fresh basil leaves. Drizzle with a little extra olive oil if desired, slice, and serve immediately.
Notes
Recipe Notes
- Use room temperature dough: This makes it easier to stretch the dough evenly across the sheet pan.
- Cornmeal for texture: Sprinkling cornmeal on the pan helps prevent sticking and creates a slightly crispy bottom crust.
- Don’t overload the pizza: Too many toppings can make the crust soggy. Keep it simple for the best texture.
- Add basil after baking: Fresh basil keeps its bright flavor and color when added right before serving.
- For extra flavor: Drizzle a little extra virgin olive oil over the pizza after baking.