Sheet Pan Pizza
Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.
Servings: 7 servings
Calories: 539kcal
Equipment
- Rimmed Baking Sheet - 18” x 13”
- Mixing Bowls
- Pizza Cutter
Ingredients
Crust*
- 4 cups all-purpose flour $0.72
- 2 cups water $0.00
- 1½ tsp salt $0.04
- 2 tsp instant yeast $0.48
- 2 Tbsp cornmeal $0.03
- 1 Tbsp olive oil $0.22**
Pizza
- 3 Tbsp olive oil divided, $0.66**
- ½ tsp salt $0.01
- ½ tsp black pepper freshly cracked, $0.02
- ½ tsp Italian seasoning $0.05
- ½ tsp crushed red pepper $0.05
- 1 14 oz. jar pizza sauce $2.42
- 2 cups mozzarella cheese shredded, $1.97
- ½ cup Parmesan cheese shredded or grated, $0.75
- ½ cup pepperoni slices about 3 oz., $1.46
- ⅓ cup pickled jalapeños $0.66
- 2 Tbsp honey $0.38
Instructions
Crust
- In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
- Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
- Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.***
- Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.
Pizza
- Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
- Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
- Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
- Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes.
- Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
- Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, Parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
- Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
- Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more Parmesan cheese and fresh-cracked black pepper.
See how we calculate recipe costs here.
Notes
*I highly suggest making the pizza crust in this recipe. It's very similar to our no-knead homemade focaccia. However, you can substitute the homemade crust with 1.5 -2 lbs. of store-bought pizza dough or our homemade pizza dough recipe, but your results will be slightly different. If using store-bought dough, begin with the second set of instructions for the recipe.
**Olive oil adds a distinct flavor to the pizza crust but can be substituted (or mixed) with any cooking oil to make this recipe more budget-friendly.
***The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator.
Nutrition
Serving: 2slices | Calories: 539kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Sodium: 1225mg | Fiber: 3g