Crispy sheet pan pizza – made with a simple roasted tomato sauce, melted cheese, and lots of herbs. Use this recipe as a base for your favorite pizza toppings!
Every bite of this sheet pan pizza is crispy, cheesy, and filled with a rich tomato sauce made from roasted garden tomatoes. It’s very similar to a Sicilian pizza, which is thick and focaccia-like. This pizza is like that, just with crispier crust (which I’m all about).
This recipe was inspired by my cast-iron skillet pizza, which is also very crispy and delish. But since not everyone owns a cast iron skillet, I thought I’d make another recipe using a preheated sheet pan to make things a little more accommodating.
To save time, I used my favorite pizza dough kit by Delallo, which truly results in one of the tastiest pizza crusts in less than an hour! You can use your favorite homemade pizza dough or store-bought dough to make this as well.
Ingredients – What You Need
Below you’ll find the full ingredient list you need plus some variations!
Pizza dough: use your favorite homemade dough or dough from a local pizzeria. I like to use this pizza dough kit by Dellalo.
Tomatoes: you’ll need cherry tomatoes to make the roasted tomato sauce. You can also swap for regular tomato sauce.
Garlic: fresh garlic to roast with the tomatoes for flavor.
Oil: to drizzle over the roasted tomatoes.
Cheese: I like mozzarella but you can also use a pre-made pizza blend (mozzarella, provolone, cheddar, and parmesan).
Herbs: fresh basil and oregano and perfect for adding over top of your finished pizza for fresh flavor!
How to Make Sheet Pan Pizza
First, preheat the oven with the sheet pan to 500F
(1) then add cherry tomatoes, minced garlic, and olive oil to a skillet. Roast for 10-12 minutes until tomatoes have burst.
(2 – 3) when the tomatoes are roasted, use a fork to mash them into a sauce consistency (keep liquids in the pan with tomatoes). Then set aside.
(4) Then, carefully remove the hot sheet pan from the oven. Carefully use a paper towel with oil and coat the pan.
(5) Add dough onto pan and stretch and form into the sheet pan shape. No need to form a crust, it will naturally rise on its own.
(6) Then spread tomato and garlic sauce over top, and sprinkle evenly with cheese.
Then bake pizza at 500F for 13-15 minutes, or until cheese and edges of crust is golden.
Tips for Success
Use room temperature dough – this is best for forming. If the dough is too cold, it will be less shapeable and will snap back while trying to form it.
Preheat the pan – while a sheet pan doesn’t hold onto heat as much as cast iron, it still will benefit the crust by preheating it rather than not. Be extra careful when forming the dough.
Have ingredients ready– when you remove the preheated pan from the oven, you don’t want the pan to cool down too much once you remove it. Make sure you have all the ingredients ready once the pan is out.
Use regular tomato sauce – if you don’t want to make the roasted tomato sauce, you can swap for regular pizza sauce.
Pizza Toppings We Love
You can easily customize this pizza with whatever toppings you love! Here are some of our favorites: roasted or grilled vegetables, roasted red peppers (jarred), spinach, and cooked meatballs. You can also top them with seasonings like red pepper flakes, garlic powder, and fresh parmesan.
More Pizza Recipes To Try
Love pizza?! Us too. You may also be a fan of these pizza recipes we have available on the blog!
Sheet Pan Pizza with Roasted Tomato Sauce
- 1 lb pizza dough if your pan is smaller than 18×13 then use 1/2 pound of dough
- 1 1/2 cups shredded mozzarella cheese
- 2 cups cherry tomatoes left whole
- 2 garlic cloves, minced
- 1-2 teaspoons olive oil
- 1 generous pinch garlic powder
- salt to taste
- 1-2 teaspoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- Preheat pan and oven: place the sheet pan on the upper-middle rack (about 2/3 of the way up in the oven). Preheat the oven to 500F and let the pan preheat with it for about 15-20 minutes.
- Roast tomatoes: add tomatoes, olive oil, and minced garlic with a pinch of salt to pan or skillet. Toss together and roast in the oven at 500F for 10 minutes, until tomatoes are bursting open. Note: you can place the skillet with the tomatoes on top of the sheet pan that's preheating.
- Smash roasted tomatoes: when tomatoes are finished roasting, use a fork to smash them and then mix them until the consistency is smoother. Season with an additional pinch of salt and a generous pinch of garlic powder. Set sauce aside for later.
- Tip: Before removing the sheet pan, make sure all of your pizza toppings are ready for assembling.
- Oil pan: remove the heated sheet pan, and very carefully use an oiled paper towel to grease the pan.
- Form dough: then carefully place dough on the pan and use your hands to press the dough until it forms the shape of the pan.
- Add toppings: then spread the roasted tomato sauce over top, sprinkle evenly with cheese, and bake for 12-15 minutes. The cheese and crust should be golden brown. Note: every oven is different, my pizza was done at about 13 minutes but the cooking time will depend on the type of oven and the size of your pizza.
- Serve: Top finished pizza with fresh chopped herbs and parmesan. Slice and serve right away!