Easy Sheet Pan Pizza with Cherry Tomatoes and Basil

Easy Sheet Pan Pizza

A rimmed half-sheet pan gives this pizza its rectangular shape and puffy, golden edges. Tomato sauce, melted mozzarella, cherry tomato slices, and fresh basil make a colorful topping without weighing down the center.

Let store-bought dough warm until it stretches easily, then briefly bake the crust before adding the toppings. This par-bake helps the moderately thick base cook through. A thin layer of sauce and evenly spaced tomatoes help keep the center from turning soggy.

Ingredients for Easy Sheet Pan Pizza

• 1 1/2 lb store-bought pizza dough (680g)
• 1 tablespoon olive oil
• 1/2 cup pizza sauce (120g)
• 12 oz shredded low-moisture mozzarella (340g)
• 1 cup thinly sliced cherry tomatoes (150g)
• 1 teaspoon dried oregano or Italian seasoning
• 1/3 cup loosely packed fresh basil leaves

Optional: 1/4 teaspoon red pepper flakes, or to taste, and 2 tablespoons finely grated Parmesan for serving.

How to Make Sheet Pan Pizza

1. Warm the dough and preheat: Let the dough sit at room temperature for 30 to 45 minutes, until soft and pliable. Heat the oven to 450°F (230°C) with a rack in the lower third.
2. Oil the pan and shape the dough: Spread the olive oil over the bottom and into the corners of a rimmed 13-by-18-inch half-sheet pan. Gently press the dough toward the corners, keeping a slightly thicker edge and avoiding thin patches. If it springs back, let it rest for several minutes before continuing.
3. Par-bake the crust: Bake the untopped dough for 7 to 9 minutes, checking at 7 minutes. Remove it when the surface looks set and begins to puff. It should still be pale to lightly colored.
4. Add the toppings: Spread the sauce thinly over the crust, leaving the raised edge mostly bare. Scatter the mozzarella and tomato slices evenly over the sauce without piling up the tomatoes. Sprinkle with oregano and, if using, red pepper flakes.
5. Finish baking: Return the pan to the oven for 12 to 16 minutes, checking at 12 minutes. Rotate the pan once if one side browns faster. The pizza is done when the edges are golden, the cheese is melted and bubbling with a few light golden spots, and the bottom is firm and browned.
6. Add basil and serve: Scatter the basil over the hot pizza. Rest for about 5 minutes so the cheese settles, then cut into large squares. Serve from the pan or transfer to a board and pull one square slightly away from the rest.

Why Par-Bake the Crust?

Baking the dough briefly before adding sauce sets the surface and helps this substantial crust cook through underneath the toppings. Stop when it begins to puff rather than waiting for it to brown fully. Other sheet-pan pizzas can bake in one stage, but the two bake times above are for this par-baked version.

How to Keep the Center from Getting Soggy

Use the measured sauce and spread it thinly so it does not pool. Keep the crust edge mostly bare, and arrange the cherry tomatoes in a single layer; too many wet toppings can leave the center heavy. Before serving, check that the bottom is firm and browned, not just that the cheese has melted.

Store-bought dough varies in thickness and how easily it stretches. A smaller pan will make a thicker pizza that may need more baking time, so rely on the crust and cheese cues as well as the clock. Homemade pizza dough can also be used after its specified rise; let it relax until pliable before shaping.

Serving and Storage

Serve the warm squares with a simple side salad, if desired. Offer red pepper flakes or a light sprinkle of Parmesan at the table.

Let leftovers cool, then refrigerate in an airtight container for up to 3 days. For the best texture, bake the assembled pizza shortly before serving.

To freeze, cool slices completely, wrap them tightly, and place them in a freezer-safe container for up to 2 months. Reheat frozen slices in a 375°F (190°C) oven until hot and crisp; the time will depend on their thickness.

Nutrition (Approximate)

Per serving, based on 1/8 of the pizza and the core ingredients: about 365 calories, 18g protein, 13g fat, and 46g carbohydrates. Per 100g: about 240 calories, 12g protein, 9g fat, and 31g carbohydrates. Values vary with the dough, sauce, and mozzarella used.