Cherry Tomato & Goat Cheese Sheet Pan Pizza
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It's no surprise by now that I'm a huge fan of sheet pan pizzas - you can have insanely delicious, crispy pizza at home in under 30 minutes. This version of my sheet pan pizza uses one of my favorite combos - fresh cherry tomatoes and goat cheese.
With an olive oil / garlic / red chili flake base, and a little mozzarella and dried oregano, this is a super simple dinner that comes together so quickly and has minimal clean up.This is pizza also doubles as a great party appetizer to make during the summer when cherry tomatoes are at their peak!
You can totally sub your favorite gluten free pizza dough for regular if that's your thing. I always use store bought pizza dough for my sheet pan pizzas, one less thing to worry about on a busy weeknight. Just make sure you defrost your dough in the fridge overnight if it's frozen, and always remove your dough from the fridge an hour or even two before cooking (the longer it sits at room temp, the easier it will be to work with). If you forgot to defrost your pizza dough the night before, it should still be ok morning of. Serves 4!
Special Equipment
Ingredients
Directions
Preheat your oven to 500 F and place a rack in the lowest position possible in your oven. Remove your pizza dough from the fridge and let it come up to room temperature (out of it's packaging, on a flour dusted cutting board or other clean work surface). Coat your half sheet pan with 2 tablespoons olive oil and rub the oil all over the pan.
Meanwhile, prepare your pizza toppings by halving the cherry tomatoes, mincing your garlic, and portioning out the cheese. In a small bowl, mix together 2 tablespoons olive oil and the 2 cloves of minced garlic. Measure out and set aside your goat cheese and shredded mozzarella.
Using your hands, gently stretch the pizza dough into a rectangular or large oval shape and place it on the olive oil-greased half sheet pan. Continue pressing the dough out towards the outside of the pan. It doesn't have to completely fill the pan, and it doesn't have to be a perfect shape. If it keeps shrinking back, give it a few minutes to warm up at room temperature a little longer and try again.
Using your clean hands, spread the olive oil / garlic mixture all over the dough, leaving a 1/2 inch border around the dough for the crust. Sprinkle the pinch of red chili flake over the top of the oiled dough.
Top the oiled dough with most of the mozzarella cheese, leaving the 1/2 inch border for the crust. Top the pizza with the cherry tomatoes, then add dollops of the soft / crumbled goat cheese all over the top of the pizza. Add the remaining grated mozzarella cheese on top, followed by the dried oregano.
Place the pizza in the oven on the lowest possible rack. Cook until the crust is golden and the top is bubbling, ~8-10 minutes (everyone's oven is a little different - but 10 mins is a good general rule of thumb for this pizza!). While it's in the oven - clean up the kitchen! Once it's ready, remove the pan from the oven and transfer the pizza to a cutting board with two large spatulas. Slice & serve!