Sheet Pan Tomato and Mozzarella Pizza

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

A crisp, golden crust topped with vibrant tomato sauce, fresh mozzarella, and basil, baked to perfection on a single sheet pan for effortless home cooking. This italian-inspired sheet pan ready in about 38 minutes pairs (14-ounce) ball pizza dough, tomato sauce, sliced fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 20 min Cook: 18 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 450°F (230°C) and place a large rimmed baking sheet inside to heat while preparing the dough.
  2. Step 2: On a lightly floured surface, roll pizza dough into a 14-inch circle. Transfer to parchment paper, then spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border. Sprinkle 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper over the sauce.
  3. Step 3: Arrange 1/2 cup sliced fresh mozzarella evenly over the sauce, then drizzle with 1 tablespoon olive oil and top with 1/4 cup torn fresh basil.
  4. Step 4: Carefully slide the pizza (on parchment) onto the preheated baking sheet. Bake for 15-18 minutes until crust is golden and cheese bubbles.
  5. Step 5: Remove from oven, let rest for 5 minutes, then slice and serve.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Tomato and Mozzarella Pizza take to make?

Total time is about 38 minutes (20 min prep + 18 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 Sheet Pan Tomato and Mozzarella Pizza?

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 (14-ounce) ball pizza dough from drying out.

Can I substitute ingredients in Sheet Pan Tomato and Mozzarella Pizza?

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 Sheet Pan Tomato and Mozzarella Pizza for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sheet Pan Tomato and Mozzarella Pizza?

Italian sheet pan 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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