Description
This easy sheet pan Tomato Herb Pizza features a crispy thin crust topped with a roasted cherry tomato sauce, a blend of fresh herbs, three cheeses, and pepperoni. Perfect for a quick homemade pizza night with vibrant, fresh flavors and minimal fuss, it uses a sheet pan for simple preparation and clean-up.
Ingredients
Pizza Dough
- 1/2 pound pizza dough, homemade or store-bought
- Extra virgin olive oil, for drizzling and coating dough
Tomato Sauce
- 3 cups cherry tomatoes, or one 14 ounce can crushed tomatoes
- 4 cloves garlic, 2 whole smashed, 2 grated
- 2 teaspoons fig preserves, or honey
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
- Pinch kosher salt and black pepper
Herb Seasoning
- 1/4 cup fresh basil, chopped (plus more 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 and black pepper
- 2 cloves garlic, grated
Cheese and Toppings
- 1 cup shredded whole milk mozzarella cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 ounces pepperoni, sliced
Instructions
- Preheat Oven and Prepare Dough: Position your oven rack in the upper third and preheat the oven to 500°F at least 30 minutes ahead, preferably 1-2 hours if possible, to ensure even heat. If using a baking stone, preheat it as well. Lightly oil a quarter sheet pan and place the ball of pizza dough on it. Drizzle the dough with olive oil, cover with plastic wrap, and let it rest for a minimum of 30 minutes, or ideally 2-5 hours, to allow the dough to relax and rise slightly.
- Make the Roasted Tomato Sauce: In a roasting pan, combine cherry tomatoes, olive oil, 2 smashed garlic cloves, fig preserves, fresh thyme, and a pinch each of salt and pepper. Roast in the preheated oven at 500°F for 10-15 minutes until the tomatoes burst and release their juices. Remove from the oven and use a fork to mash the tomatoes into a chunky sauce. If using canned crushed tomatoes instead, simmer the mixture on the stovetop until thickened. Alternatively, your favorite marinara sauce can be used.
- Prepare Herb Seasoning: In a small bowl, mix together chopped fresh basil, oregano, grated garlic, fennel seeds, crushed red pepper flakes, and a pinch of salt and pepper. This herb seasoning will add a fresh and aromatic layer of flavor to the pizza.
- Shape the Dough and Assemble Pizza: Remove the plastic wrap from the dough and gently press or stretch it evenly until it covers the entire sheet pan. Drizzle lightly with olive oil. Spread a generous layer of the roasted tomato sauce over the dough, using as much as desired. Next, evenly distribute the shredded mozzarella, fontina, and grated parmesan or asiago cheeses over the sauce. Arrange the sliced pepperoni on top, then sprinkle the prepared herb seasoning evenly across the pizza.
- Bake the Pizza: Slide the sheet pan into the preheated oven. Bake for 10 minutes, then rotate the pan to ensure even cooking, and bake for another 3-5 minutes until the crust is golden brown and the cheese is melted and bubbly.
- Finish and Serve: Remove the pizza from the oven and top it with additional fresh basil and a sprinkle of crushed red pepper flakes if desired. Slice and serve immediately while hot and flavorful. Enjoy your vibrant and easy homemade sheet pan Tomato Herb Pizza!
Notes
- Resting the dough greatly improves texture by allowing it to relax, but if short on time, 30 minutes is sufficient.
- You can substitute canned crushed tomatoes for fresh cherry tomatoes, adjusting cooking times accordingly.
- Fig preserves add a subtle sweetness balancing the acidity of tomatoes; honey works well as a substitute.
- Using a baking stone enhances crust crispiness but is optional.
- Feel free to omit pepperoni or substitute with a vegetarian topping for a meat-free variation.
- Adjust fennel seed quantity to taste as it has a strong, distinctive flavor.
