Sheet Pan Pizza
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 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
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Preparation
Chef’s notes
Let the pizza dough come to room temperature before stretching. Dough that’s cold from the fridge is very stiff and can tear easily.
Don’t skimp on the cornmeal. Dust the pan with a generous amount of cornmeal before stretching the dough.
Sprinkle the shredded cheese all the way to the edges. It creates a crisp, browned, cheesy rim around the top of the pizza.