Sheet Pan Pizza
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
20 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Course
Main Course
Sheet Pan Pizza
Description
This Sheet Pan Pizza recipe starts by letting pizza dough rest at room temperature. The sauce combines whole tomatoes processed with olive oil, garlic, oregano, basil, red pepper flakes, salt, and pepper for a balanced, lightly spiced topping. After rolling out the dough onto an oiled jelly roll pan dusted with cornmeal, the sauce is spread evenly, leaving a small border. The pizza is then topped with shredded mozzarella, grated Parmesan, and a generous amount of pepperoni slices.
Baking at 500 degrees Fahrenheit on the lower oven rack crisps the crust evenly, while the pepperoni cooks to a crisp edge. The pizza is intended for immediate serving to enjoy the texture contrast between the crispy crust and melted cheese. This method saves shaping individual pizzas and is suitable for feeding a group.
Ingredients
- 1 ½ pounds pizza dough homemade or store-bought
- 1 (28-ounce) can whole tomatoes such as San Marzano, drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ⅛ teaspoon red pepper flakes crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup cornmeal yellow
- 8 ounces mozzarella cheese shredded
- ¼ cup Parmesan Cheese freshly grated
- 1 (5-ounce) package pepperoni such as Hormel cup n' crisp, sliced
Instructions
- Let pizza dough stand at room temperature, lightly covered, for 1 hour.
- Preheat oven to 500 degrees F. Lightly coat a 15x10-inch jelly roll pan with olive oil.
- TOMATO MIXTURE: Combine tomatoes, olive oil, garlic, oregano, basil and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 15x10-inch rectangle. Transfer to prepared jelly roll pan, pressing dough to the sides of the pan.
- Using a small ladle, spread TOMATO MIXTURE over the surface of the dough in an even layer, leaving a 1/2-inch border.
- Top with cheeses and pepperoni (yes, ALL the pepperoni).
- Place into oven and bake on the lowest oven rack, rotating once, for 16-18 minutes, or until the crust is golden brown and pepperoni are crisp.
- Serve immediately.
User Reviews
Overall Rating
5
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