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!
1recipepizza dough(or use store bought dough, or dough mix)
2cupspizza sauce(or use Arrabbiata sauce for spicy, see notes)
1cupfresh mozzarella(sliced or use either bocconcini balls or ciliegine)
1handfulfresh basil leaves
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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.