Half-Batch Classic Margherita Pizza on Sheet Pan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick half-sized margherita pizza with fresh mozzarella, basil, and a bright tomato sauce baked on a sheet pan. This Italian-inspired pizza recipe, ready in about 22 minutes, pairs pizza dough, tomato sauce, fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 475°F and lightly grease a 12x8 inch sheet pan with 1 tbsp olive oil.
  2. Step 2: Stretch and press 1/2 batch (about 7 oz) of pizza dough evenly into the sheet pan, forming a thin crust with slightly raised edges.
  3. Step 3: Spread 1/3 cup tomato sauce evenly over the dough, leaving a 1/2-inch border around the edges.
  4. Step 4: Arrange 4 oz sliced fresh mozzarella cheese evenly on top of the sauce, then sprinkle 1/4 tsp salt over the pizza.
  5. Step 5: Bake the pizza in the preheated oven for 10-12 minutes until the crust is golden and cheese is bubbly and slightly browned.
  6. Step 6: Remove the pizza from the oven and immediately scatter 8 fresh basil leaves on top. Optionally, sprinkle 1/4 tsp crushed red pepper flakes for a mild kick.
  7. Step 7: Let the pizza cool for 3 minutes, then slice and serve warm.

Frequently asked questions

How long does Half-Batch Classic Margherita Pizza on Sheet Pan take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Batch Classic Margherita Pizza on Sheet Pan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.

Can I substitute ingredients in Half-Batch Classic Margherita Pizza on Sheet Pan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Batch Classic Margherita Pizza on Sheet Pan for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Batch Classic Margherita Pizza on Sheet Pan?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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