Description
🍕 A fast, sheet‑pan pizza packed with sweet roasted tomatoes, fresh herbs, and a melty cheese blend for a satisfying homemade treat.
🌿 Perfect for busy evenings, the dough rests for airy crust while the vibrant herb sauce delivers bold Mediterranean flavor.
Ingredients
– ½ lb pizza dough (homemade or store-bought)
– 3 cups cherry tomatoes (or 1 × 14 oz can crushed tomatoes)
– 4 cloves garlic (2 whole, smashed + 2 grated)
– 2 tsp fig preserves or honey
– ¼ cup olive oil (approximately 60 ml) + extra for drizzling
– 2 Tbsp fresh thyme (or dried) or 2 tsp dried
– pinch salt
– pinch black pepper
– ¼ cup fresh basil, chopped (or dried) or 1 Tbsp dried
– ¼ cup fresh oregano (or dried) or 1 Tbsp dried
– ½ tsp crushed red‑pepper flakes (to taste)
– 1 cup shredded mozzarella cheese (approximately 115 g)
– 1 cup shredded Monterey Jack cheese (approximately 115 g)
– ½ cup grated Parmesan cheese (approximately 45 g)
– 3 oz sliced pepperoni (approximately 85 g)
– a pinch of fennel seeds (optional)
Instructions
1-Let’s get hands-on with this sheet pan tomato herb pizza it’s easier than you think, and I’ll walk you through it like we’re in the kitchen together. Start by preheating your oven to 500°F (260°C), and if you’ve got a baking stone, heat it up for at least 30 minutes to get that crispy base we all love. This step sets the stage for a homemade pizza that’s ready in no time, full of that fresh tomato pizza goodness.
2-First, prepare the dough: Place the ½ lb of pizza dough on a lightly oiled quarter-sheet pan, drizzle a little olive oil over the top, and cover it loosely with plastic wrap. Let it rest for at least 30 minutes, ideally 2 5 hours, to build those perfect air pockets that make the crust so fluffy. While that’s resting, whip up the sauce: In a roasting pan, mix the 3 cups of cherry tomatoes with ¼ cup olive oil, 2 smashed garlic cloves, 2 tsp fig preserves or honey, 2 Tbsp fresh thyme, a pinch of salt, and a pinch of pepper.
3-Roast this mix at 500°F for 10 15 minutes until the tomatoes burst, then smash them into a chunky sauce with a fork. If you’re using canned tomatoes, simmer them on the stovetop until thickened instead. Next, make the herb seasoning: In a small bowl, combine ¼ cup chopped fresh basil, ¼ cup fresh oregano, the 2 grated garlic cloves, optional pinch of fennel seeds, 1 2 tsp crushed red-pepper flakes, and a bit of salt and pepper.
4-Now for the fun part assemble the pizza: Remove the plastic from the rested dough and gently stretch it to fit the pan. Drizzle the surface lightly with olive oil, spread on your roasted tomato sauce, sprinkle evenly with 1 cup shredded mozzarella, 1 cup shredded Monterey Jack, and ½ cup grated Parmesan cheese. Add the 3 oz of sliced pepperoni and top with the herb seasoning.
5-Bake for 10 minutes, rotate the pan, and bake another 3 5 minutes until the crust is golden and the cheese melts perfectly. Finish by garnishing with fresh basil leaves and extra red-pepper flakes if you like a kick. For dietary tweaks, swap cheeses for plant-based options to keep it vegan it’s all about making this tomato herb pizza work for you, with tips like our skillet cornbread recipe for tasty sides.
Notes
🍅 Roast the tomatoes on high heat to develop sweet, caramelized flavors that elevate the sauce.
⏱️ Let the dough rest for at least 30 minutes; a longer rest (2–5 hours) creates a lighter, airy crust.
🔥 Use a pre‑heated baking stone or steel for a crispier bottom and more restaurant‑style texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sheet‑Pan Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 1/6 of the pizza)
- Calories: 429 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 30 mg
Keywords: Tomato Herb Pizza, Sheet Pan Pizza, Quick Pizza Recipe, Homemade Pizza