Sheet Pan Pizza Recipe

If you’re looking for a quick, easy, and absolutely delicious pizza night solution, this Sheet Pan Pizza Recipe is going to be your new best friend. I love this recipe because it takes minimal effort, gives you that perfectly crispy crust, and you can customize it with your favorite toppings. Trust me, once you try this, you’ll wonder why you ever fussed with complicated pizza dough tricks or waiting forever for takeout!

this Recipe

Ingredients You’ll Need

This Sheet Pan Pizza Recipe keeps ingredients simple, letting the quality of each component shine. Using fresh basil and cherry tomatoes balances the rich mozzarella beautifully. And a good pizza dough – whether store-bought or homemade – is the foundation you don’t want to skip on.

• Pizza Dough: Look for fresh dough in your grocery’s bakery section or make your own if you like some prep—I use store-bought for speed.
• Olive Oil: Extra virgin if you can, it adds flavor and helps crisp up the crust just right.
• Pizza Sauce: A simple marinara or tomato-based sauce works best; I sometimes jazz it up with a pinch of garlic powder.
• Mozzarella Cheese: Freshly shredded pulls and melts beautifully for that classic pizza texture.
• Cherry Tomatoes: They roast up sweet and juicy, adding freshness and a pop of color.
• Fresh Basil: Add some in the oven and sprinkle more on top after baking for that herby aroma.

Variations

I love how versatile this Sheet Pan Pizza Recipe is — you can truly make it your own depending on what you have at home or your taste preferences. The basics set the stage, but toppings and sauces are where your creativity shines.

• Meat Lovers: Throw on some pepperoni, cooked sausage, or bacon for an extra punch—my family can’t get enough this way!
• Vegetarian Delight: Add bell peppers, olives, mushrooms, and spinach to bump up the veggie goodness.
• Gluten-Free: Use a gluten-free dough and watch everyone enjoy without the gluten drama.
• Spicy Kick: Mix red pepper flakes into the sauce or sprinkle on top before baking for some heat.

How to Make Sheet Pan Pizza Recipe

Step 1: Let the Dough Rest and Roll it Out

When you first get your pizza dough, let it sit covered at room temperature for about 20 minutes. This relaxes the dough, making it easier to roll without snapping back. Then, roll it out into a roughly 9 x 13-inch rectangle—perfect for a quarter sheet pan. I like to use a lightly floured surface, but don’t overdo it, or your dough gets stiff.

Step 2: Prep Your Sheet Pan and Oven

Preheat your oven to a scorching 500°F. I position my oven rack in the upper third so the pizza gets that lovely golden crust without burning. Coat your sheet pan with 2 tablespoons olive oil, then gently press your rolled dough into it—this helps create that crispy base and keeps the pizza from sticking.

Step 3: Add the Sauce, Cheese, and Toppings

Drizzle the last tablespoon of olive oil over the dough for extra flavor and moisture. Next, spread your pizza sauce evenly across the surface. Don’t be shy here—enough sauce keeps everything juicy! Then pile on mozzarella cheese, scatter cherry tomato slices, and sprinkle chopped basil. The basil in the oven softens and infuses the pizza with a fresh aroma.

Step 4: Bake and Finish with Fresh Basil

Pop the sheet pan into the preheated oven and bake for 10 to 12 minutes. Keep an eye out for that golden crust edge and melted, bubbly cheese as a sign it’s ready. Once out of the oven, top with more fresh basil and a pinch of crushed red pepper flakes if you want a little zing. I promise the aroma alone will make your mouth water!

How to Serve Sheet Pan Pizza Recipe

Garnishes

I always add fresh basil leaves and a sprinkle of red pepper flakes after baking for a fresh, vibrant finish that shines in every bite. Sometimes, a drizzle of good-quality balsamic glaze on top adds a surprising sweet tang that my guests rave about.

Side Dishes

This pizza pairs wonderfully with a crisp Caesar salad or a light arugula salad tossed in lemon vinaigrette. For something heartier, roasted garlic mashed potatoes or some balsamic-glazed roasted vegetables round out the meal perfectly.

Creative Ways to Present

For parties, I slice the sheet pan pizza into bite-sized squares and serve on a platter with toothpicks—perfect finger food! I’ve also layered it with extra toppings halfway through baking for a “double-decker” version that looks fancy but is so simple to pull off.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do!), store them in an airtight container in the fridge for up to 3 days. I find that wrapping slices in parchment paper then placing them inside a container keeps them from sticking together or getting soggy.

Freezing

You can freeze baked sheet pan pizza slices wrapped tightly in foil or plastic wrap, then placed in a freezer bag. They keep well for up to 2 months, which is perfect for busy weeknights when you want a homemade meal ready to heat.

Reheating

Reheat your pizza in a skillet over medium heat for a few minutes to bring back that crispy crust or pop it in a 375°F oven for about 8 minutes. I avoid microwaving since it makes the crust chewy and limp, and no one wants that.

FAQs

Final Thoughts

This Sheet Pan Pizza Recipe has become a staple in my kitchen because it’s easy to whip up, crowd-pleasing, and endlessly adaptable. Whether you’re feeding family, friends, or just craving a no-fuss dinner, this recipe has your back. So go ahead, roll up your sleeves, and give it a try—you won’t regret having a homemade pizza that’s fast, fresh, and totally delicious.

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