Nonna’s Classic Sheet Pan Pizza No one can turn down a slice of pizza - it's a crowd favorite and this pan pizza recipe is no different. Get the whole family together and take the time this weekend to prepare this delicious homemade sheet pan pizza. Whether you believe the more toppings the better or prefer a simple slice of cheese pizza, you will not be disappointed. Nonna would be proud. Pro Tip: Ready-to-use pizza dough is often sold in bags in the refrigerated deli or cheese section of the supermarket, or near other doughs in the freezer section. Do not use refrigerated tube-style pizza crust or crescent rolls for this recipe. 8 Servings 20 minutesPrep Time 35 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients PIzza 1-1/2 pounds ready-to-use fresh or frozen pizza dough 1/3 cup Bertolli® Extra Virgin Olive Oil Rich Taste, plus more for drizzling 1 pound shredded low-moisture mozzarella cheese 1 jar (24 ounces) Bertolli® Organic Marinara Sauce 1-1/2 cups assorted toppings* 1/4 cup grated Parmigiano-Reggiano cheese *Topping Suggestions sliced pepperoni or salami, cooked crumbled Italian sausage, thinly sliced mushrooms, peppers or onions, baby spinach or arugula, sliced olives, seeded cherry tomato halves, drained quartered artichoke hearts, fresh basil leaves, crushed red pepper, Calabrian chile oil Directions Step 1: Defrost dough if frozen. Let rise as directed on package in large greased bowl until doubled in size. Step 2: Adjust oven rack to lowest position and heat to 525°F. Spread oil onto bottom and sides of 17x13-inch rimmed baking sheet. Gently place dough onto baking sheet; turn to coat with oil. Gently flatten and pop air bubbles with oiled fingertips while pulling and stretching dough to form a loose rectangle. Let dough rest 10 min. Continue pulling and stretching dough all the way to edges of pan. Step 3: Sprinkle dough evenly with mozzarella to within ½ inch of edges. Topping the dough with cheese before sauce creates a barrier that prevents a soggy crust. Drop tablespoons of sauce over cheese; do not spread. Cover with desired toppings. Bake 25-30 min. or until bottom of crust is golden brown, turning pan halfway. Step 4: Cool pizza in pan 10 min. Loosen edges and carefully slide finished pizza onto large cutting board or platter. Drizzle with additional olive oil and sprinkle with Parmesan before cutting into squares. Step 5: Variations: Make a smaller pizza by cutting the recipe in half. Bake in a large cast-iron skillet or 13x9-inch metal cake pan. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
