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Sheet Pan Pizzas!

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Sheet pan pizzas have become one of my favorite staple weeknight dinners. You can have an insanely delicious dinner on the table in 20-30 minutes, either on it's own or served with a simple green salad. I'm always trying to experiment with different toppings, usually dictated by the odds and ends in my fridge. Whenever I do a pizza night, I like to have 1 option with red sauce and meat, one that's vegetarian, and a white pizza.

The recipes in this collection are my favorite at home pizzas that all use store bought pizza dough, which you can find in almost any grocery store (sometimes it's in the freezer section). Whatever the brand, the key to using store bought dough is to let the dough come to room temperature for at least an hour (if not too) before you bake your pizza - it will be much more workable when it's at room temp. If your dough is frozen, move it to the fridge the night before you want to make pizza, and then take it out of the fridge and leave it at room temp for the full two hours before baking. Most stores will also sell gluten free pizza dough - these recipes will work for GF dough too! Whichever kind you use, be sure to generously coat your rimmed sheet pan with olive oil, which helps the dough crisp up and also helps make sure it doesn't stick to the pan when you remove it from the oven.

While store bough pizza dough is a must for me, I do like to make my own pizza sauces. This collection includes two different key pizza sauces: quick tomato sauce and pesto. Both can be made in minutes using a food processor (or a strong blender). They keep for up to five days in the fridge and can also be frozen, so make a little more than you need and you're already half way to your next pizza night!

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