Picture this: it’s a lazy Sunday afternoon, the kind where time seems to stretch like pizza dough.
The whole family’s gathered, each person with their favorite toppings in hand. There’s something magical about a homemade sheet pan pizza, where crispy edges meet gooey cheese – oh, the symphony of flavors!
It’s like crafting a mosaic of taste, where every bite holds a little surprise.
Steps
- Allow the pizza dough to reach room temperature by letting it sit for at least an hour if it has been refrigerated.
- Preheat your oven to 450°F and generously coat a quarter sheet pan or jelly roll pan with cornmeal to prevent sticking.
- Stretch the dough to fit the pan, ensuring it reaches the edges and corners.
- Heat olive oil in a skillet over medium heat, add garlic, spinach, and a pinch of salt, and sauté until the spinach wilts.
- Evenly spread pizza sauce over the dough, leaving a ½-inch border, then sprinkle mozzarella and provolone cheeses to the edges.
- Distribute the sautéed spinach and garlic over the sauce, add Parmesan cheese, and place halved cherry tomatoes on top.
- Drizzle with olive oil and bake for 20-25 minutes until the crust is golden and the cheese is bubbling.
- Let the pizza cool for 5 minutes, garnish with fresh basil and red pepper flakes, slice, and serve.
Ingredients
- 1 recipe Pizza Dough, or 1 to 1½ pounds store-bought dough, at room temperature
- Cornmeal, for dusting the pan
- Extra-virgin olive oil, for drizzling
- 2 cups fresh spinach
- 1 garlic clove, chopped
- Sea salt
- ? cup pizza sauce, homemade or store-bought
- ¾ cup grated low-moisture, part-skim mozzarella cheese, approximately 2 ounces
- ¾ cup grated provolone cheese, approximately 2 ounces, or substitute with more mozzarella
- ¼ cup grated Parmesan cheese
- ¾ cup cherry tomatoes, halved
- Fresh basil leaves
- Red pepper flakes
FAQ
- What type of baking sheet should I use for sheet pan pizza?
- Use a 13 x 9-inch quarter sheet pan or a jelly roll pan for this recipe to achieve the ideal crust thickness and crispy edges.
- Can I use store-bought pizza dough?
- Yes, store-bought pizza dough works perfectly. Just ensure it reaches room temperature before stretching it in the pan for easier handling.
- Why is cornmeal important in this recipe?
- Cornmeal helps to prevent the pizza from sticking to the pan and adds an extra-crispy texture to the bottom of the crust.
- What cheese combination is recommended for the pizza?
- A blend of mozzarella, provolone, and Parmesan cheeses is recommended for optimal melting and flavor, but you can substitute provolone with more mozzarella if preferred.
- What are some suggested veggie toppings?
- Sautéed spinach and cherry tomatoes are great choices, but feel free to experiment with other veggies like mushrooms, roasted red peppers, or red onions.
Tips
- Allow the pizza dough to reach room temperature before stretching it out. This helps make the dough more pliable and prevents tearing.
- Use a generous amount of cornmeal on the baking sheet to ensure the pizza doesn’t stick and to create an extra-crispy crust bottom.
- Distribute the shredded cheese all the way to the edges of the pizza for a crispy, cheesy rim that enhances flavor and texture.
- After baking, let the pizza cool for about 5 minutes before adding fresh basil and red pepper flakes to maintain their fresh flavors.
Equipment
- Quarter Sheet Pan (13×9 inch) or Jelly Roll Pan
- Pizza Stone (optional, but could be used for better crust texture)
- Cheese Grater (if you don’t already have one for grating cheese)
- Medium Skillet (if you don’t have a suitable one for sautéing spinach and garlic)
