Sheet Pan Pizza

Sheet Pan Pizza

David Venable

Prep Time: 30 Minutes

Serves: 10–12

Ingredients

  • 2 pounds of store-bought pizza dough, thawed
  • 1/2 cup oil-packed, sun-dried tomatoes, drained
  • 2 garlic cloves
  • 1/4 cup, plus 2 Tbsp olive oil
  • 3/4 cup grated parmesan cheese, divided
  • 1 tsp salt
  • 2 Tbsp butter
  • 1 large yellow onion, sliced
  • 2 cup whole-milk ricotta cheese
  • 1 tsp black pepper
  • 1 cup mozzarella cheese
  • 1 cup basil, julienned

Directions

Preheat the oven to 375°F. Spray a sheet pan with nonstick cooking spray. Set aside.

Combine the 2 balls of pizza dough. Stretch and press onto the pan using your fingertips or a rolling pin.

Par bake your pizza crust for 12-15 minutes, until golden brown. Set aside to cool. Once cooled, transfer onto a roasting rack and place on top of your sheet pan. This will allow the bottom of your crust to crisp up when you put it back in the oven.

In a food processor, combine sun-dried tomatoes, garlic, oil, 1/2 cup of parmesan cheese and salt.

Process just until the ingredients are incorporated. In a medium sauté pan, melt butter over medium-low heat. Add onion and cook for about 15–20 minutes, stirring occasionally until onions are caramelized.

Evenly spread ricotta cheese over the pizza crust. Sprinkle black pepper and remaining 1/4 cup parmesan cheese over ricotta.

Spread the pesto over the top evenly and top with the onions and mozzarella cheese.

Bake for an additional 15–20 minutes until the cheese is golden and bubbling. Cool for five minutes. Top with basil.

Slice, and enjoy!

Cook's Notes

Cook's Notes: You may also use two store-bought tubes of pizza dough and add any additional favorite pizza toppings.

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