Sheet Pan Pizza
My early attempts at homemade pizza often ended in disappointment: a soggy, pale crust that resembled cardboard more than the crispy, golden base I craved. I realized the magic wasn't just in the dough or the toppings; it was about optimizing the heat.
Equipment
- Sheet pan
Ingredients
Ingredients
- ½ pound pizza dough
- 3 tablespoon olive oil divided
- ½ cup pizza sauce
- 1 cup mozzarella cheese
- 4-5 cherry tomatoes sliced
- ½ cup fresh basil chopped, plus more for serving
Instructions
Instructions
- Allow the dough to sit for 20 minutes covered at room temperature. Then roll out the dough to approximately 9 x 13 inches, the size of a quarter sheet pan.
- Preheat the oven to 500°F and position the oven rack in the upper 1/3 position. Positioning the rack in the upper third ensures the crust is close enough to the heating element to achieve optimal browning and crispiness. The high heat also ensures the toppings cook quickly without making the crust soggy.
- Add 2 tablespoons olive oil to the sheet plan, and gently press the dough into the oiled pan. Drizzle the remaining olive oil over the dough. Spread the sauce on top, then add the mozzarella cheese, cherry tomatoes and basil.
- Bake the pizza into the preheated oven for 10-12 minutes, until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes, if desired.
Notes
Customize with your favorite toppings! Don't hesitate to experiment with different cheeses, vegetables, and herbs to create your signature sheet pan pizza. This recipe serves 2-3 people and leftovers can be stored in the fridge for up to 3 days.
Nutrition
Calories: 219kcalCarbohydrates: 20gProtein: 8gFat: 12gSodium: 499mgFiber: 1gSugar: 4g
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