Easy Sheet Pan Tomato Herb Pizza Recipe
This Easy Sheet Pan Tomato Herb Pizza combines homemade or store-bought pizza dough with a flavorful roasted tomato sauce, a blend of fresh herbs, and a delicious medley of cheeses topped with pepperoni. Roasting the tomatoes intensifies their flavor, while the herb seasoning adds a fresh, aromatic touch. Perfect for a quick and satisfying meal, this pizza bakes quickly at a high temperature for a crispy crust and melty cheese.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough
- 1/2 pound pizza dough, homemade or store-bought
- Extra virgin olive oil, for drizzling and oiling
Tomato Sauce
- 3 cups cherry tomatoes (or one 14 ounce can crushed tomatoes)
- 2 cloves garlic, smashed
- 2 cloves garlic, grated
- 2 teaspoons fig preserves (or honey as substitute)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- Pinch kosher salt
- Pinch black pepper
Herb Seasoning
- 1/4 cup fresh basil, chopped (plus extra for serving) or 1 tablespoon dried basil
- 1/4 cup fresh oregano, chopped or 1 tablespoon dried oregano
- 1-2 teaspoons fennel seeds, to taste
- Pinch crushed red pepper flakes
- Pinch kosher salt
- Pinch black pepper
- 1-2 cloves garlic, grated
Cheese and Toppings
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 ounces pepperoni, sliced
Instructions
- Preheat Oven and Prepare Dough: Position the oven rack in the upper third of the oven and preheat to 500°F, allowing it to heat at least 30 minutes and preferably 1-2 hours. If using a baking stone, place it in the oven to preheat as well. Meanwhile, place the ball of pizza dough on a lightly oiled quarter sheet pan, drizzle olive oil on top, cover with plastic wrap, and let rest at least 30 minutes or up to 5 hours to relax and rise slightly.
- Make the Roasted Tomato Sauce: In a roasting pan, combine the cherry tomatoes, 1/4 cup olive oil, 2 smashed garlic cloves, fig preserves, thyme, salt, and pepper. Roast in the preheated oven at 500°F for 10-15 minutes until tomatoes burst. Remove and mash with a fork to create a chunky sauce. If using canned tomatoes instead, simmer on the stovetop until thickened or substitute with your favorite marinara.
- Prepare the Herb Seasoning: In a small bowl, mix the chopped basil, oregano, grated garlic, fennel seeds, crushed red pepper flakes, salt, and pepper to create a fragrant herb blend.
- Assemble the Pizza: Remove plastic wrap from the dough and gently press it to cover the entire sheet pan uniformly. Lightly drizzle olive oil over the surface. Spread a layer of the roasted tomato sauce over the dough—use as much as you prefer but not necessarily all. Layer the shredded mozzarella, fontina, and parmesan cheeses evenly over the sauce. Arrange sliced pepperoni on top, then sprinkle the prepared herb seasoning evenly over the pizza.
- Bake the Pizza: Slide the sheet pan into the preheated oven. Bake for 10 minutes, then rotate the pan for even cooking and bake for an additional 3-5 minutes until the crust turns golden and the cheese is melted and bubbly.
- Finish and Serve: Remove the pizza from the oven, top with fresh basil leaves and additional crushed red pepper flakes if desired. Slice and enjoy immediately while hot.
Notes
- Preheating the oven for a longer time at 500°F helps achieve a crispier crust.
- Resting the dough allows it to relax for easier stretching and better texture.
- Fig preserves add subtle sweetness to the tomato sauce but honey is a fine alternative.
- You can substitute fresh herbs with dried, adjusting quantities accordingly.
- Using a baking stone enhances the bottom crust’s crispiness.
- Canned tomatoes can be used in place of fresh, but roasting fresh cherry tomatoes deepens flavor.
- Feel free to omit pepperoni or substitute with vegetarian toppings to suit dietary needs.
