I love the simplicity of this Margherita sheet pan pizza for being an all-around crowd-pleaser that can also feed the whole family! Tangy sauce, crusty dough, and fresh ingredients all combine to make a winning family dinner!
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Feed A Crowd With This Sheet Pan Pizza
Pizza night is a family tradition for my little family. It's time to chill with some big slices, a soda, and a great movie - right?! It's the perfect end-of-the-week celebration to start your weekend out on the right foot! 🙂
This tasty pizza can feed a crowd, or serve as a Friday night dinner and lunch on Saturday. No wonder I love making sheet pan pizzas!!
🥘 Ingredients
- Olive Oil (for coating pan)
- 1 recipe Pizza Dough (or use store-bought dough or dough mix)
- 2 cups Pizza Sauce (or more, spread to your desired thickness - or use my Arrabbiata sauce for a delightfully spicy pizza; see notes)
- 1 cup fresh Mozzarella (sliced or use either bocconcini balls or ciliegine)
- 1 handful of fresh Basil leaves
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Margherita Sheet Pan Pizza
Makes 1 13x18 inch pizza.
- Preheat. Set your oven temperature to 500°F (260°C) and prepare your baking sheet with a light coating of olive oil. Dust the sheet pan with some yellow or white cornmeal, too (semolina flour is ideal if you have it).
- Fill. Evenly press the dough into the bottom of the sheet pan and up the sides.
- Sauce. Spread 2 cups of pizza sauce over the dough. Use more if desired.
- Toppings. Add either shredded or balled mozzarella over the sauce. Sprinkle a handful of fresh basil leaves over the cheese. Add optional sliced heirloom cherry tomatoes.
- Bake. Cook at 500°F (260°C) for 20 to 25 minutes or until bubbling and golden.
- Serve. Allow to rest for a couple of minutes, slice and serve.
💭 Angela's Pro Tips & Recipe Notes
- Spice It Up. While it's not the classic choice, give your Margherita pizza a fiery twist with my special spicy Arrabbiata sauce!
- Garnish Galore. After baking, elevate your pizza with a drizzle of extra virgin olive oil, a sprinkle of kosher salt, and a dash of red pepper flakes for an extra flavor kick, or try dipping in my pizza aioli.
- Leftovers? No Problem! If you find yourself with extra pizza, don't worry! I've got the perfect guide for reheating pizza to keep it just as delicious as when it was fresh.
- Preheat the Oven and Pan. Ensure your oven reaches the full 500°F (260°C) before baking. Preheating your sheet pan can also help achieve a crispier crust.
- Quality Ingredients. Use high-quality extra virgin olive oil, fresh mozzarella, and fresh basil leaves. The simplicity of Margherita pizza means the quality of each ingredient really shines through.
- Dough Thickness. Press the dough evenly, but don't stretch it too thin, as this could lead to tears or uneven baking. Aim for an even layer across the entire pan.
- Cornmeal or Semolina Flour. Dusting the pan with cornmeal or semolina flour not only prevents sticking but also adds a subtle crunch and flavor to the crust.
- Sauce Sparingly. Don't overload the dough with sauce; a thin layer is enough. Too much sauce can make the dough soggy.
- Cheese Distribution. Distribute the mozzarella evenly over the sauce. If using bocconcini or ciliegine, you might want to slice them in half for more even melting and coverage.
- Fresh Basil. Add basil leaves after the pizza has been partially baked or just after it comes out of the oven to preserve their flavor and color. If added too early, they might burn or turn bitter.
- Baking Time. Keep an eye on the pizza during the last few minutes of baking. All ovens are different, and you want to ensure the crust is golden and the cheese is bubbly without burning.
❓ Recipe FAQs
Fresh mozzarella is traditional for Margherita pizza, but you can use bocconcini balls or ciliegine for a similar effect. If you prefer, a good quality shredded mozzarella can also work.
Preheat your oven to 500°F (260°C). This high temperature helps achieve a crispy crust and bubbly cheese, similar to a wood-fired pizza oven.
Coat the pan with a light layer of extra virgin olive oil and dust it with yellow or white cornmeal or semolina flour. This not only prevents sticking but also adds a nice texture to the bottom of the crust.
🍕 Other Great Pizza Recipes
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📖 Recipe Card
Margherita Sheet Pan Pizza
Ingredients
- olive oil (extra virgin, for coating pan)
- 1 recipe pizza dough (or use store bought dough, or dough mix)
- 2 cups pizza sauce (or use Arrabbiata sauce for spicy, see notes)
- 1 cup fresh mozzarella (sliced or use either bocconcini balls or ciliegine)
- 1 handful fresh basil leaves
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 500°F (260°C) and prepare your baking sheet with a light coating of olive oil. Dust the sheet pan with some yellow or white cornmeal, too (semolina flour is ideal if you have it).
- Evenly press 1 recipe pizza dough into the bottom of the sheet pan and up the sides.
- Spread the 2 cups pizza sauce over the dough.
- Add either shredded or balled 1 cup fresh mozzarella over the sauce.
- Sprinkle 1 handful fresh basil leaves over the cheese.
- Bake at 500°F (260°C) for 20 to 25 minutes or until bubbling and golden.
- Allow to rest for a couple of minutes, slice and serve.
Notes
- Although not traditional in a Margherita pizza, try my spicy Arrabbiata sauce!
- Additional garnishes include EVOO extra virgin olive oil, kosher salt, and red pepper flakes.
- Makes 1 13x18 inch pizza.
- If any pizza is leftover check out my guide for reheating pizza.
Amy says
Yummy...the sheet pan pizza idea is great!