Sheet Pan Pizza
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Whenever I’m craving pizza at home, Sheet Pan Pizza is the easiest way to make everyone happy. The crust gets crispy on the bottom and edges, the mozzarella bubbles up golden, and those cherry tomatoes turn soft and sweet. Fresh basil scattered on top smells amazing while it’s still hot. It’s so much easier than making individual pizzas.
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I make this for family dinners, game days, movie nights, and potlucks because it feeds a crowd and everyone can add their favorite toppings. It’s kid-friendly, way cheaper than takeout, and travels easier than round pizzas when you cut it into squares. It stays fresh in the fridge for up to 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this pizza is straightforward and you’ll have it ready in less than 30 minutes.
Bring the Dough to Room Temperature
If the pizza dough is refrigerated, let it rest at room temperature for at least 1 hour. This makes it easier to stretch without tearing.
Room temperature dough is more elastic and pliable, so you can press it all the way into the corners of your sheet pan without it springing back.
Prep the Pan and Stretch the Dough
Preheat the oven to 450°F (230°C). Lightly oil a rimmed sheet pan and stretch the dough to fit, pressing it into the corners. A well-oiled pan prevents sticking and helps the bottom crust turn golden and crispy. You can also line it with parchment paper if that’s what you prefer.
Use your fingertips to push the dough toward the edges, working slowly so it doesn’t tear. If the dough resists, let it rest for 5 minutes and try again.
Sauté the Spinach and Garlic
Heat a small drizzle of olive oil in a cast-iron skillet over medium heat. Add the spinach, garlic, and a pinch of sea salt. The garlic infuses the spinach with flavor without burning.
Cook for about 1 minute, just until the spinach wilts, then remove from heat. Wilting the spinach first removes excess moisture so your pizza crust stays crisp instead of soggy.
Add the Sauce and Mozzarella
Spread the pizza sauce in an even layer over the dough, leaving about a ½-inch border around the edges to prevent it from bubbling over and burning on the pan.
Sprinkle the grated mozzarella cheese evenly over the sauce.
Layer the Toppings
Top with the sautéed spinach mixture, Parmesan cheese, and cherry tomatoes. Scatter the spinach evenly so every slice gets some, then nestle the cherry tomato halves cut-side up so they release their juices while baking.
The Parmesan adds a sharp, salty contrast to the milder mozzarella. Drizzle lightly with olive oil to help everything brown beautifully.
Bake Until Golden and Bubbly
Bake for 20 to 25 minutes, or until the crust is golden and the cheese is bubbly. The edges should look crispy and slightly darker than the center, and the cheese should have golden spots across the top.
Use an oven mitt to pull the pan out carefully, as the sheet pan will be very hot.
Cool, Garnish, and Serve
Let the pizza cool for 5 minutes. Cooling slightly makes it easier to slice cleanly without the cheese sliding off. Tear the basil leaves and scatter them over the top while the pizza is still hot so they wilt slightly and release their aroma.
Finally, slice, serve, and enjoy!
If you’re taking it to a potluck or gathering, let the pizza cool completely before covering the pan tightly with foil. Transport it in the same sheet pan you baked it in so the slices stay intact and the crust doesn’t get soggy.
You can place the covered sheet pan in a large sheet cake carrier with handles so you can easily carry it wherever you go.
Equipment
Ingredients
- 1 to 1 ½ pounds store-bought pizza dough at room temperature
- Extra-virgin olive oil for drizzling
- 2 cups fresh spinach chopped
- 1 garlic clove chopped
- Sea salt to taste
- ⅔ cup pizza sauce
- 1 ½ cups mozzarella cheese grated
- ¼ cup Parmesan cheese grated
- 1 cup cherry tomatoes halved
- Fresh basil leaves for topping
Video
Instructions
- If the pizza dough is refrigerated, let it rest at room temperature for at least 1 hour.1 to 1 ½ pounds store-bought pizza dough
- Preheat the oven to 450°F (230°C). Lightly oil a sheet pan and stretch the dough to fit, pressing it into the corners.
- Heat a small drizzle of olive oil in a skillet over medium heat. Add the spinach, garlic, and a pinch of sea salt. Cook for about 1 minute, just until the spinach wilts. Remove from heat.2 cups fresh spinach, 1 garlic clove, Sea salt
- Spread the pizza sauce evenly over the dough, leaving about a ½-inch border around the edges. Sprinkle the mozzarella cheese evenly over the sauce.⅔ cup pizza sauce, 1 ½ cups mozzarella cheese
- Top with the sautéed spinach mixture, Parmesan cheese, and cherry tomatoes. Drizzle lightly with olive oil.¼ cup Parmesan cheese, 1 cup cherry tomatoes, Extra-virgin olive oil
- Bake for 20 to 25 minutes, or until the crust is golden and the cheese is bubbly.
- Let the pizza cool for 5 minutes. Finish with fresh basil, slice, and serve.Fresh basil leaves
Notes
Nutrition
How to Store Leftovers
Let the pizza cool completely, then store slices in an airtight glass container in the fridge for up to 4 days. To reheat, place slices on a baking sheet in a 375°F oven for 8 to 10 minutes or use an air fryer at 350°F for about 5 minutes until the crust crisps again.
For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Reheat straight from frozen.
What to Serve With Sheet Pan Pizza
Serve it with a simple arugula salad tossed with lemon vinaigrette, roasted vegetables like zucchini or bell peppers, or a bowl of minestrone soup.
Garlic bread or breadsticks work well on the side if you want extra carbs, and a Caesar salad with crunchy cheesy croutons balances the richness of the cheese.
For lighter pairings, try a caprese salad with fresh mozzarella and balsamic glaze, or a mix of olives and marinated artichoke hearts. Roasted Brussels sprouts or air-fried green beans with garlic add a nice vegetable element.
More Easy Recipes for You to Try at Home
If you love this, try these other easy homemade pizza recipes.
