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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake for 20 to 25 minutes, or until the crust is golden brown and cooked through and the cheese is browned and bubbling.
Step 6
Let cool for 5 minutes before topping with basil and red pepper flakes, slicing, and serving.
Step 7
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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.
