Jammy Raspberry Cream Pretzel Hand Pies.
Sicilian style Easy Sheet Pan Tomato Herb Pizza. Fresh pizza dough topped with roasted cherry tomato sauce, three kinds of cheese, pepperoni, house style “pizza seasoning” and so much fresh garden basil. The key to this pizza is baking it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. As soon as the pizza comes out of the oven, top it with fresh basil, slice, eat, and ENJOY. Trust me, every last bite of this pizza is delicious and will leave you wanting more. It’s savory, a touch spicy, and the perfect mix of summer flavors that everyone will LOVE.
We all know how much I love a good pizza, I have many many here on the blog. So I don’t say this lightly when I say…I’m pretty sure this is the best pizza I’ve ever made. Most of my favorites include an herb/pesto base, and more times than not burrata as well. This pizza is nothing like any of my other favorites. This pizza is more of a classic, but with a twist. Kind of like something you might order from your favorite pizzeria or maybe even something like you might find in Sicily, Italy.
And. Oh. My. Gosh. It. Is. GOOD.
First things first, I’m putting it out there that I’m well aware this is not the tried and true traditional way to make this pizza. I did a ton of reading before writing this post to find out more about Sicilian Style pizza…how it originated, and what the classic way to make it is. But what I found was that it’s actually made in many different ways. The classic style pizzas that I came across were mostly thicker crust rectangle pizzas. They have a simple tomato base, lots of cheese, and pepperoni on top.
My version is similar, but then it’s kind of not. But SO GOOD. I can’t stress the SO GOOD enough. I love this pizza!
Start with the dough. I like to use my homemade pizza dough recipe from the HBH Super Simple cookbook. It’s the easiest to make and truly delicious. If you can think a few hours ahead of time, I’d recommend making your own dough. If not, store-bought pizza dough works great too (Whole Foods and Trader Joe’s both have great options)!
For those of you who prefer a thicker crust pizza, I recommend using closer to three-quarters or even one pound of pizza dough. We like our crust thinner, so I only use a half-pound of dough.
Once you have your dough figured out, it’s time to make pizza.
Now, these next two steps are KEY and what I’ve found to be the most common throughout everything I read. You need to cook this pizza at a high heat temp and on a sheet pan. So start preheating your oven to five hundred degrees as soon as you decide you’re making pizza. Ideally one to two hours ahead of time to get it really HOT.
If you’re in a pinch, thirty minutes works too.
During this same time, place your ball of pizza dough on an oiled quarter sheet pan (or sheet pan of similar size). Now let it rest, the longer you can let the dough sit on the pan, the better. Thirty minutes will do the trick, but if you have the time, shoot for anywhere from two to five hours. This allows the dough time to get puffy and create wonderful air pockets.
Instead of using store-bought sauce, I wanted to use all my fresh summer cherry tomatoes. So I just did a quick pan roasted burst cherry tomato sauce with garlic and thyme. I roasted the tomatoes in the oven at five hundred…since I already had it on. Works beautifully and creates a delicious caramelized tomato sauce.
Simply smash the tomatoes down with a fork and you’ll have a very rustic fresh tomato sauce.
This seasoning mix? It was actually the inspiration behind this entire pizza. I had the concept for the fresh herb and garlic seasoning mix before I decided I wanted to make a Sicilian style pizza. Fresh basil, fresh oregano, garlic, fennel, and so much crushed red pepper…how could I go wrong!
I knew the pizza needed to be somewhat simple and cheesy, enter the idea for Sicilian pizza. Once I had this in my head I was sold…pizza was being made.
And you guys? It really is the seasoning mix that MAKES this pizza. It’s fresh, herby, garlicky, and spicy. All of my favorite things.
Push the dough out onto the baking sheet, add the sauce, the cheeses, the pepperoni (only if you enjoy them, which we do), and that herb seasoning mix. Bake in the upper position of the oven (also key), and in less than fifteen minutes you’ll have amazing pizza.
And your kitchen will smell incredible. It might be crazy hot, but I promise, this pizza is worth it!
Most importantly, you’ll have a delicious pizza to enjoy for dinner…maybe outside on the porch if your kitchen is sweltering hot from the oven. Sorry, but again, this pizza is worth it.
As soon as the pizza comes out of the oven. Slice it, top with basil, and eat. This one is meant to be eaten hot…preferably on a summer night with your favorite drink in hand. I’m picturing an ice-cold beer.
Easy Sheet Pan Tomato Herb Pizza…classic…with some additions. So very cheesy, herby, and just delicious. Roll your eyes back good!
Looking for other summer pizzas? Here are a few of my go-to’s.
Garlic and Herb Roasted Cherry Tomato Pizza with Caramelized Onions
Peach Burrata Pizza with Honey Balsamic
Lastly, if you make this Easy Sheet Pan Tomato Herb Pizza., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Bookmarking this for the weekend! Do you use pre-shredded mozzarella or shred from fresh mozzarella?
I always shred my own cheese:) I hope you love this pizza, let me know how it turns out for you! xT
Made this (& perfected it from the 1st time) last night and it came out AMAZING! My modification from the 1st time was using the full pound of Whole Foods store-bought dough. I prefer a thinner crust for the crisp and although I used the full pound, this still baked up super crispy and was still thin crust. The fresh herb mix is a TOTAL GAME-CHANGER!!
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
Do you use your no kneed pizza dough recipe here? Sounds delicious!
I sure do!! Let me know if you give this recipe a try, I hope it’s delish! Happy Sunday! xT
Hey there! Do you have the recipe for just the dough? Thank you!
My pizza dough recipe is in the HBH Super Simple and Everyday cookbooks! Please let me know if you have any other questions! xx
Love! (& I never rate or post comments!) The herb mix goes on every pizza that I make!
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Does the sheet pan give it a crispy crust?
It does!! Also, if you have a pizza stone and put the sheet pan directly on top of that, I find that gives a super crispy crust! I hope this helps! xx
What a delicious pizza! From the roasted tomato sauce to the herb topping…perfection! My daughter and I agreed that pan pizza is easily our favorite. Thank you for this great recipe!
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT