Sheet Pan Pizza
Make a golden, crispy sheet pan pizza with easy homemade pizza dough and add your favorite flavorful toppings! I love this version with pepperoni, juicy cherry tomatoes, mozzarella, and fresh arugula.
Servings: 8 servings
Equipment
Ingredients
Pizza Dough
- 1½ cups all-purpose flour
- 1½ teaspoons instant yeast
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ½ cup warm water 105-110ºF
- 1½ tablespoons olive oil plus more for the pan
Toppings
- ½ cup pizza sauce
- 8 ounces shredded mozzarella cheese
- 4 ounces pepperoni slices
- ½ cup cherry tomatoes halved
- 1 cup fresh arugula
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes optional
Instructions
Make the Pizza Dough
- Combine the dry ingredients. In a large bowl, whisk together the flour, instant yeast, sugar, salt, and garlic powder.
- Add the wet ingredients. Add the warm water and olive oil to the dry ingredients. Stir until a soft, slightly sticky dough forms.
- Knead the dough. Transfer the dough to a lightly floured surface and knead for 2–3 minutes, until smooth and elastic.
- Let the dough rise. Lightly oil a bowl and place the dough inside. Cover and let it rise in a warm place for about 30 minutes, or until noticeably puffy and nearly doubled in size.
Assemble the Pizza
- Prep the oven. Preheat the oven to 500°F, with a rack positioned in the upper third of the oven.
- Prepare the pan. Line a 9x13 sheet pan with parchment paper or generously brush it with olive oil.
- Stretch the dough. Transfer the dough to the sheet pan. Gently press and stretch it toward the edges and into the corners. If the dough springs back, let it rest for 5 minutes, then continue stretching. You can also roll out the dough with a rolling pin before transferring it to the pan.
- Add the toppings. Spread the pizza sauce evenly over the dough, leaving about a ½-inch border around the edges. Sprinkle the mozzarella evenly over the sauce, then arrange the pepperoni and cherry tomatoes on top.
- Bake. Bake the pizza for 12–15 minutes, or until the crust is golden brown around the edges and the cheese is melted and bubbling.
- Serve. Let the pizza cool for 3–5 minutes after taking it out of the oven. Then, scatter the fresh arugula over the top. Drizzle with olive oil and sprinkle with red pepper flakes, if using. Slice and serve.
Notes
- For a crispier crust, generously oil the sheet pan before adding the dough.
- If the dough springs back while stretching, let it rest for 5 minutes before continuing.
- Add the arugula after baking to keep it fresh and slightly peppery.
- For extra spice or heat, use spicy pepperoni or add additional red pepper flakes.
- Add mini fresh mozzarella balls instead of shredded cheese for a different take.
Nutrition
Serving: 1slice | Calories: 296kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 625mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 2mg
