Sheet Pan Pizza is the ultimate weeknight hero, delivering crispy crusts, gooey cheese, and endless topping possibilities in just 40 minutes. The golden, bubbly edges and perfectly melted toppings create a symphony of textures that’s impossible to resist. Whether you’re feeding a crowd or just craving something indulgent, this recipe is as easy as it is delicious.
With a prep time of only 20 minutes, you’ll have a fragrant, oven-fresh pizza ready before you know it. The savory aroma of herbs, tangy tomato sauce, and sizzling toppings will fill your kitchen, promising a meal that’s both comforting and exciting. Customize it with your favorites for a personal touch that makes every bite uniquely yours.
Ingredients for Sheet Pan Pizza
- 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, to taste
- ⅔ cup pizza sauce (homemade or store-bought)
- ¾ cup grated low-moisture, part-skim mozzarella cheese (about 2 ounces)
- ¾ cup grated provolone cheese (about 2 ounces, or substitute with more mozzarella)
- ¼ cup grated Parmesan cheese
- ¾ cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
- Red pepper flakes, for garnish (optional)
Step-by-Step Instructions
- If your pizza dough has been refrigerated, let it sit on the counter for at least 1 hour to come to room temperature.
- Preheat the oven to 450°F. 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. Cook, stirring, for about 1 minute, or until the spinach is just wilted.
- Spread the pizza sauce evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle the mozzarella and provolone cheeses over the sauce, covering the entire surface. Arrange the sautéed spinach and garlic on top, then sprinkle with Parmesan cheese.
- Place the cherry tomatoes, cut side up, on the pizza. Drizzle lightly with olive oil.
- Bake for 20 to 25 minutes, or until the crust is golden brown, the cheese is bubbly, and the tomatoes are slightly roasted.
- Let the pizza cool for 5 minutes. Garnish with fresh basil leaves and red pepper flakes (if desired), slice, and serve.
Creative Sauce and Topping Ideas
Switch up your sheet pan pizza with different sauces and toppings! Try a pesto base instead of tomato sauce, or use a creamy Alfredo for a richer flavor. For toppings, add caramelized onions, roasted red peppers, or even cooked sausage for a heartier option. Pro tip: If you’re feeling adventurous, drizzle balsamic glaze over the finished pizza for a sweet and tangy twist.
Perfect Pairings: Serving Suggestions
This sheet pan pizza pairs wonderfully with a simple side salad or garlic bread for a complete meal. For a refreshing drink, serve it with a chilled glass of sparkling water with a squeeze of lemon. Bonus idea: Set up a DIY pizza bar with extra toppings and sauces so everyone can customize their slice!
Storage and Reheating Tips
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F oven for about 10 minutes, or until the crust is crispy and the cheese is melty. Avoid the microwave if you want to keep the crust from getting soggy.
Time-Saving Hacks for Busy Cooks
Save time by using store-bought pizza dough and pre-shredded cheese. You can also prep toppings like spinach and garlic ahead of time and store them in the fridge. Quick tip: If you’re in a rush, skip the sautéing step and use fresh spinach directly on the pizza—it’ll wilt perfectly in the oven.
Essential Equipment Guidance
A quarter sheet pan or jelly roll pan is key for this recipe. If you don’t have one, a standard baking sheet will work, but the crust may be thinner. Dusting the pan with cornmeal ensures the pizza doesn’t stick and adds a nice texture to the crust. Don’t forget: A sharp pizza cutter makes slicing a breeze!
Sheet Pan Pizza
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 clove garlic, 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.