Sheet Pan Pizza
SO EASY + family-friendly! Keep it plain with cheese or add all your favorite toppings - pepperoni, sausage, and/or veggies!
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 dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup yellow cornmeal
- 8 ounces mozzarella, shredded
- ¼ cup freshly grated Parmesan
- 1 (5-ounce) package sliced pepperoni, such as Hormel cup n' crisp
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.