Sheet Pan Pizza
Serves 4
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!
Equipment
- 13x9 inch Quarter Sheet Pan
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.