Sheet Pan Pizza
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Sheet Pan Pizza
Description
This Sheet Pan Pizza starts with room-temperature pizza dough stretched to fit a cornmeal-coated baking sheet, providing a slightly textured base. The dough is topped with a layer of pizza sauce followed by a mix of low-moisture mozzarella, provolone, and grated Parmesan cheeses that melt and brown during baking. Fresh spinach is sautéed briefly with chopped garlic and salt, then scattered atop before baking. Halved cherry tomatoes are arranged cut side up to soften and roast slightly. A drizzle of olive oil before baking contributes to a golden crust.
Baked at 450°F for 20 to 25 minutes, the crust becomes crisp and golden, while the cheeses bubble and develop a light brown color. The spinach adds a mild savory note, while the garlic and sea salt enhance the overall flavor. Fresh basil and red pepper flakes can be added after baking to provide aromatic freshness and a bit of heat.
This pizza is convenient for a casual meal, offering a balance of vegetable brightness and melty cheese richness. It can be cut into squares and served warm, suitable for sharing or meal prepping.
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 spinach fresh
- 1 garlic chopped, clove
- salt sea salt
- ⅔ cup pizza sauce or use store-bought, homemade
- ¾ cup mozzarella cheese about 2 ounces, grated, low-moisture, part-skim
- ¾ cup provolone cheese about 2 ounces, or more mozzarella, grated
- ¼ cup Parmesan Cheese grated
- ¾ cup cherry tomato halved
- basil fresh 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.
User Reviews
Overall Rating
5
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