5 from 24 votes
Sheet Pan Pizza
Sheet Pan Pizza spreads homemade or store-bought dough onto a jelly roll pan, topped with a smooth tomato sauce, mozzarella, Parmesan cheeses, and lots of pepperoni. Baked at high heat, the pizza develops a golden crust with crispy pepperoni edges, offering a straightforward approach to making pizza in a sheet pan format.
Prep Time
1 hr 15 mins
Cook Time
20 mins
Total Time
1 hr 35 mins
Servings:
6
servings
Course:
Main Course
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.
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