This sheet pan pizza is simple and scrumptious! It has a thick, chewy, and crispy crust with flavorful toppings like contemporary veggies, tomato sauce, and cheese.
When you love pizza with a thick and chewy crust, this sheet pan pizza recipe is for you! I bake it in 1 / 4 sheet pan or jelly roll pan, which supplies the crust crave-worthy crispy edges and sufficient top to face as much as ample sauce, cheese, and veggie toppings. It’s good for Friday nights, events, and even sport day—any time you desire a meal that’s simply as enjoyable as it’s scrumptious.
The following time you’re within the temper for pizza, give it a strive! This do-it-yourself sheet pan pizza is even higher than supply. I believe you’ll adore it!
Recipe Elements
Right here’s what you’ll have to make this sheet pan pizza recipe:
- Pizza dough – Search for contemporary dough within the refrigerated part of your grocery retailer, or make do-it-yourself pizza dough.
- Cornmeal – It makes the underside of the crust extra-crispy and prevents it from sticking to the pan.
- Pizza sauce – My 5-minute no-cook pizza sauce is ideal for this recipe! In a pinch, store-bought pizza sauce works too.
- Cheese – I exploit a mix of mozzarella, provolone, and Parmesan cheese for optimum melting and wealthy, nutty taste. When you’d like to make use of simply two cheeses, change the provolone with extra mozzarella.
- Veggie toppings – I really like this pizza with garlicky sautéed spinach and halved cherry tomatoes, however different veggie toppings can be nice right here too! Experiment with sautéed mushrooms, roasted purple peppers, purple onion, or any of your favourite toppings.
- Contemporary basil and purple pepper flakes – Sprinkle them over the pizza after baking for a kick of contemporary taste and a bit warmth.
Discover the whole recipe with measurements under.
The best way to Make Sheet Pan Pizza
Making this sheet pan pizza isn’t any trickier than making one other do-it-yourself pizza recipe. You’ll simply want a particular baking sheet: both a 13 x 9-inch quarter sheet pan or a 15.5 x 10.5-inch jelly roll pan.
Begin by prepping the toppings. Grate the cheese, halve the cherry tomatoes, and sauté the spinach with garlic, olive oil, and salt.
Then, stretch the pizza dough. Generously mud the pan with cornmeal. Place the dough on the pan and stretch it to suit the pan, urgent it in opposition to the perimeters and into the corners.
High the pizza. Unfold the sauce over the dough, leaving a 1/2-inch border across the edges. High with the mozzarella and provolone, sprinkling all of them the best way to the perimeters of the pan. Add the spinach, adopted by the Parmesan and cherry tomatoes. Drizzle with olive oil.
Bake at 450°F for 20 to 25 minutes, or till the pizza crust is golden brown and cooked by way of. The cheese needs to be browned and effervescent.
Let cool for five minutes earlier than topping with basil and purple pepper flakes and digging in!
Recipe Ideas
- Let the pizza dough come to room temperature earlier than stretching. Dough that’s chilly from the fridge could be very stiff, and it will possibly tear simply when you attempt to stretch it. In case your pizza dough has been within the fridge, let it sit at room temperature for not less than an hour earlier than assembling the pizza. It’ll grow to be extra pliable because it warms up.
- Don’t skimp on the cornmeal. When you’re not utilizing a nonstick pan, this sheet pan pizza can simply stick. Mud the pan with a beneficiant quantity of cornmeal earlier than stretching the dough to assist the pizza launch from the pan after baking. Bonus: the cornmeal makes the underside of the crust extra-crisp.
- Sprinkle the shredded cheese all the best way to the perimeters. It creates a crisp, browned, tacky rim across the prime of the pizza. SO GOOD!
What to Serve with Sheet Pan Pizza
I like to serve this hearty sheet pan pizza with a contemporary salad on the facet. It pairs completely with any of those recipes:
And actually, after I’m quick on time, I typically skip the facet salad. A slice or two of this chewy, tacky pizza is satisfying sufficient to be a meal by itself. Take pleasure in!
Extra Pizza Recipes to Strive
When you love this sheet pan pizza, strive considered one of these do-it-yourself pizza recipes subsequent:
Sheet Pan Pizza
Serves 4
Our household loves this straightforward sheet pan pizza! I make it after we’re craving do-it-yourself pizza with a thicker crust—this one is tremendous chewy with scrumptious crispy edges. High it with sauce, cheese, and contemporary veggies for an epic pizza night time!
- 1 recipe Pizza Dough, or 1 to 1½ kilos store-bought dough, at room temperature
- Cornmeal, for stretching the dough
- Further-virgin olive oil, for drizzling
- 2 cups contemporary spinach
- 1 garlic clove, chopped
- Sea salt
- ⅔ cup do-it-yourself pizza sauce, or use store-bought
- ¾ cup grated low-moisture, part-skim mozzarella cheese, about 2 ounces
- ¾ cup grated provolone cheese, about 2 ounces, or extra mozzarella
- ¼ cup grated Parmesan cheese
- ¾ cup cherry tomatoes, halved
- Contemporary basil leaves
- Pink pepper flakes
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In case your pizza dough has been within the fridge, let it sit on the counter for not less than 1 hour to come back to room temperature.
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Preheat the oven to 450°F and mud 1 / 4 sheet pan or jelly roll pan with cornmeal. Stretch the pizza dough to suit the pan, urgent it into the corners.
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Warmth a drizzle of olive oil in a medium skillet over medium warmth. Add the spinach, garlic, and a pinch of salt and prepare dinner, stirring, for about 1 minute, or till the spinach is simply wilted.
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Unfold the pizza sauce evenly over the pizza dough, leaving a ½-inch border across the edges. High with the mozzarella and provolone cheeses, sprinkling all of them the best way to the perimeters of the pan. Prepare the sautéed spinach and garlic over the realm coated by the sauce, then sprinkle on the Parmesan. Prepare the cherry tomatoes, minimize facet up, on prime. Drizzle with olive oil.
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Bake for 20 to 25 minutes, or till the crust is golden brown and cooked by way of and the cheese is browned and effervescent.
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Let cool for five minutes earlier than topping with basil and purple pepper flakes, slicing, and serving.
