Sheet Pan Margherita Pizza

Name: Sheet Pan Margherita Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1½ tbsp Olive Oil; 1½ lb Pizza Dough; ¾ cup Tomato Sauce; ½ tsp Salt; 12 oz Mozzarella; ½ oz Fresh Basil

By Eatpace

Sheet pan pizza with tomato sauce, fresh mozzarella and basil has a crisp bottom and tender crust. Store-bought dough keeps the hands-on work short.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 732; kcal per serving
Protein: 33g; per serving

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Sheet pan pizza with melted mozzarella, tomato sauce and fresh basil.

35 min

Ingredients

6 ingredients

4 servings

1½ tbsp Olive Oil
1½ lb Pizza Dough (Store-bought, at room temperature)
¾ cup Tomato Sauce (Plain, unsalted)
½ tsp Salt
12 oz Mozzarella, torn into small pieces and patted dry
½ oz Fresh Basil, leaves torn

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

732 kcal

Protein: 33 g
Carbs: 85 g
Fat: 28 g
Fiber: 4 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 475°F 15 min prep · 20 min cook

Prep

Step 1. Heat the oven to 475°F (245°C) with a rack in the lower third. Coat a large rimmed sheet pan with Olive Oil.

Cook

Step 2. Stretch Pizza Dough toward the edges of the pan. If it springs back, let it rest until relaxed, about 10 minutes, then stretch it again.
Step 3. Bake the bare dough until it looks set and the underside is beginning to color, about 8 minutes.
Step 4. Spread Tomato Sauce over the crust, leaving a border. Sprinkle with Salt and scatter Mozzarella evenly over the sauce.
Step 5. Bake until the cheese melts and the crust is golden underneath, about 10 to 12 minutes. Lift an edge with a spatula to check.

Finish & serve

Step 6. Scatter Fresh Basil over the pizza. Let it stand briefly, then cut into pieces and serve.

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Tips

Good to know

Pat the mozzarella dry so excess moisture doesn't soften the crust.

Leftovers

Refrigerate leftovers for up to 3 days and reheat in a skillet or oven until hot.

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