Sheet Pan Margherita Pizza

This easy Sheet Pan Margherita Pizza will be your go-to for pizza night! Use homemade or store bought dough and a few fresh ingredients!

Course pizza

Cuisine American

Prep Time 10

Cook Time 15

Additional Time 1

Total Time 1 25

Servings

Calories 415kcal

Author Nancy Piran

In large mixing bowl add 2 cups flour and yeast. Whisk together.
3 1/4 cups all-purpose flour, 2 1/4 teaspoons active dry yeast
Using dough hook mix on low, slowly add water until combined.
1 1/4 cups warm water
Slowly add 1 cup flour, then the last 1/4 cup a little at a time till dough forms. Knead by hand for 1 minute. Add more flour if dough is sticky.
Split dough in half to form two balls. Place one dough ball in a bowl with oil. Cover with damp cloths and leave to rest for at least 1 hour. Place the other dough in freezer for later use.
2 tablespoons extra-virgin olive oil
Preheat the oven to 450 ˚F
Spray sheet pan with non stick cooking spray.
Roll dough into a rectangular that covers all of the sheet pan.
Top with tomato sauce, then sprinkle with garlic powder.
3/4 cup unsalted tomato sauce, 2 teaspoons garlic powder
Place in the oven and cook for 5 minutes.
Remove from the oven, add the sliced cheese, place back in the oven, and cook for another 10 minutes.
8 ounces fresh mozzarella cheese ball
Remove from oven, garnish with basil, cut and serve.
Fresh basil leaves

You can keep the pizza for up to 4 days in the fridge; you can also freeze it for up to 3 months.

Make sure warm water is at 105 and 110°F to help activate the yeast.