Sheet Pan Pizza
Ingredients
The dough and base
-
1
recipe
Pizza Dough
-
1
to 1½ pounds
store-bought dough, at room temperature
-
Cornmeal
for stretching the dough
-
Extra-virgin
olive oil
for drizzling
The toppings
-
2
cups
fresh spinach
-
1
clove
garlic, chopped
-
Sea salt
-
⅔
cup
homemade pizza sauce or store-bought
-
¾
cup
grated low-moisture, part-skim mozzarella cheese
-
¾
cup
grated provolone cheese or more mozzarella
-
¼
cup
grated Parmesan cheese
-
¾
cup
cherry tomatoes, halved
-
Fresh basil leaves
-
Red pepper flakes
Instructions
- Let the pizza dough come to room temperature if it has been in the fridge.
- Preheat the oven to 450°F and dust a quarter sheet pan or jelly roll pan with cornmeal.
- Stretch the pizza dough to fit the pan, pressing it into the corners.
- Heat olive oil in a skillet, add spinach, garlic, and a pinch of salt, and cook until the spinach is wilted.
- Spread the pizza sauce over the dough, leaving a ½-inch border.
- Top with mozzarella and provolone cheeses, then add the sautéed spinach, Parmesan, and cherry tomatoes.
- Drizzle with olive oil and bake for 20 to 25 minutes until the crust is golden and the cheese is bubbling.
- Let cool for 5 minutes before topping with basil and red pepper flakes, then slice and serve.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
You might also like