Easy Sheet Pan Pepperoni Herb Pizza
This cheesy Easy Sheet Pan Pepperoni Herb Pizza is an absolute hit! Top fresh pizza dough with a freshly roasted tomato sauce, 3 different types of cheeses, thin slices of pepperoni and a homemade pizza seasoning and say hello to the flavors of summer in a pizza!
This thin-crust pizza is made on a sheet pan and when the dough is nice and crusty and the cheese is good and melty, it’s time to remove it from the oven, top it with some fresh basil and serve it! Yummm!
Begin with store-bought pizza dough. Yes, you can make your own but to save some time, I like to buy it already made.
Let the dough rest on an oiled sheet pan for at least 30 minutes. If you have more time, you could leave it longer.
While the dough is resting, make the tomato sauce. Combine cherry tomatoes, olive oil, smashed garlic, fig preserves, thyme and a pinch of salt and pepper. Roast them in a hot oven until the tomatoes burst.
Smash the tomatoes with a fork to make a chunky sauce, being carefully to not squirt yourself with the juices.
Now is the time to also make the pizza seasoning. Combine the basil, oregano, garlic, fennel, red pepper flakes, salt and pepper and set aside.
To assemble, gently press the dough until it covers the entire sheet pan. Drizzle the dough with olive oil.
Spread the sauce on top of the dough. You may not need it all, so save it for bruschetta or topped on burrata!
Top the tomatoes with the cheeses followed by the pepperoni. Finally, spread the pizza seasoning over the top.
Bake the pizza for 13 to 15 minutes or until the crust is golden and the cheese has melted.
Top the pizza with fresh basil and additional red pepper flakes. You are in for a treat!
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Easy Sheet Pan Pepperoni Herb Pizza
Makes: 6 servings
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 50 minutes plus resting time 30 minutes minimum
Ingredients
- 1/2 pound pizza dough, homemade or store-bought
- 3 cups cherry tomatoes (or one 14-ounce can crushed tomatoes)
- 4 cloves garlic, 2 whole smashed, 2 grated
- 2 tsp fig preserves or honey
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch crushed red pepper flakes
- 1 pinch kosher salt and black pepper
- 1/4 cup fresh basil, chopped, plus more for serving (or 1 tablespoon dried)
- 1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
- 1-2 teaspoons fennel seeds use to your taste
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 1 & 1/2 ounces pepperoni, sliced
Instructions
Position the oven rack in the upper 1/3 position. Preheat the oven to 500°F at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest for at least 30 minutes, preferably 2-5 hours, if time allows.
To make the sauce, in a roasting pan, combine the tomatoes, olive oil, 2 cloves smashed garlic, fig preserves, thyme, and a pinch each of salt and pepper. Roast in the middle of the preheated oven for 10-15 minutes, until the tomatoes burst. Using a fork, smash the tomatoes down until a chunky sauce forms. If using canned tomatoes, just simmer on the stove until thickened. Alternately, you can use your favorite marinara sauce too.
To make the herb seasoning, in a bowl, combine the basil, oregano, 1-2 cloves grated garlic, fennel, and a pinch each of red pepper flakes, salt, and pepper.
To assemble, remove the plastic wrap. Gently press the dough until it covers the entire sheet pan.
Drizzle the dough lightly with olive oil. Spread on the sauce. You may not need it all. Top with cheese, then pepperoni. Sprinkle the herb seasoning over top.
Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and addition crushed red pepper flakes. ENJOY!
Recipe by Half Baked Harvest
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