Sheet Pan Pizza Recipe

Allow the dough to sit for 20 minutes covered at room temperature. Then roll out the dough to approximately 9 x 13 inches – the size of a quarter sheet pan.
Preheat the oven to 500°F and position the oven rack in the upper 1/3 position.
Add 2 tablespoons olive oil to the sheet plan, and gently press the dough into the oiled pan. Drizzle the remaining olive oil over the dough. Spread the sauce on top, then add the mozzarella cheese, cherry tomatoes and basil.
Bake the pizza into the preheated oven for 10-12 minutes, until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes, if desired.

My Top Tip: Rotate the pizza halfway through cooking. This is not necessary, but it really helps to make sure all the edges are equally golden brown.
Storage: This pizza is best served straight out of the oven, but leftovers can be stored in an airtight container for up to 3 days.
Freezer: Let the pizza cool completely, then wrap slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat straight from frozen in a 375°F oven until heated through and the crust is crisp.

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