5.0 from 15 votes
Sheet Pan Pizza
Our family loves this easy sheet pan pizza! I make it when we're craving homemade pizza with a thicker crust—this one is super chewy with delicious crispy edges. Top it with sauce, cheese, and fresh veggies for an epic pizza night!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course:
Main Course
Cuisine:
American
Ingredients
- 1 recipe pizza dough or 1 to 1½ pounds store-bought dough, at room temperature
- cornmeal for stretching the dough
- extra-virgin olive oil for drizzling
- 2 cups fresh spinach
- 1 garlic clove chopped
- sea salt
- ⅔ cup Homemade 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 more mozzarella
- ¼ cup grated Parmesan cheese
- ¾ cup cherry tomatoes halved
- fresh basil leaves
- red pepper flakes
Instructions
- If your pizza dough has been in the fridge, let it sit on the counter for at least 1 hour to come to room temperature.
- Preheat the oven to 450°F and dust a quarter sheet pan or jelly roll pan with cornmeal. Stretch the pizza dough to fit the pan, pressing it into the corners.
- Heat a drizzle of olive oil in a medium skillet over medium heat. Add the spinach, garlic, and a pinch of salt and cook, stirring, for about 1 minute, or until the spinach is just wilted.
- Spread the pizza sauce evenly over the pizza dough, leaving a ½-inch border around the edges. Top with the mozzarella and provolone cheeses, sprinkling them all the way to the edges of the pan. Arrange the sautéed spinach and garlic over the area covered by the sauce, then sprinkle on the Parmesan. Arrange the cherry tomatoes, cut side up, on top. Drizzle with olive oil.
- Bake for 20 to 25 minutes, or until the crust is golden brown and cooked through and the cheese is browned and bubbling.
- Let cool for 5 minutes before topping with basil and red pepper flakes, slicing, and serving.
Cup of Yum