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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.
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.
The two key steps.
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.
Now make the sauce.
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.
And finally, the “house herb garlic pizza seasoning”.
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.
Assemble and bake.
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!
Watch The How To Video:
Easy sheet pan Tomato Herb Pizza
Servings: 6
Calories Per Serving: 429 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 pound pizza dough, homemade or store-bought
- 3 cups cherry tomatoes (or one 14 ounce can crushed tomatoes)
- 4 cloves garlic, 2 whole smashed, 2 grated
- 2 teaspoons fig preserves or use honey
- 1/4 cup extra virgin olive oil plus more for drizzling
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch crushed red pepper flakes
- 1 pinch kosher salt and black pepper
- 1/4 cup fresh basil, chopped, plus more for serving (or 1 tablespoon dried)
- 1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
- 1-2 teaspoons fennel seeds use to your taste
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 ounces pepperoni, sliced
Instructions
- 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it. 2. Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest for at least 30 minutes, preferably 2-5 hours, if time allows.3. To make the sauce. In a roasting pan, combine the tomatoes, olive oil, 2 cloves smashed garlic, fig preserves, thyme, and a pinch each of salt and pepper. Roast in the middle of the oven at 500 degrees F. for 10-15 minutes, until the tomatoes burst. Using a fork, smash the tomatoes down until a chunky sauce forms. Is using canned tomatoes, just simmer on the stove until thickened. Alternately, you can use your favorite marinara sauce too.4. To make the herb seasoning. In a bowl, combine the basil, oregano, 1-2 cloves grated garlic, fennel, and a pinch each of red pepper flakes, salt, and pepper. 5. To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Drizzle the dough lightly with olive oil. Spread on the sauce, you may not need it all. Top with cheese, then pepperoni. Sprinkle the herb seasoning over top. 6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and addition crushed red pepper flakes. ENJOY!
Notes
Quarter Sheet Pan: this is the exact USA Quarter Sheet Pan I use. You can use any sheet pan you have that's of similar size, it does not need to be exact.
This pizza was delicious! I’m totally used to a thin crust, but opted for the puffy crust, so yummy! I ended up going with store bought dough from Whole Foods, any tips on preventing the inner crust from getting soggy from the sauce?
Hey Sarah,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! It really depends on how your baked your pizza. Did you use a stone and sheet pan? Did it need to bake a little longer? xxTieghan
My husband and I love this recipe. Everything about it from the fresh dough, the roasted tomato and herb sauce, the 3 cheeses and the additional herbs on top, all give way for a multi-pronged taste and texture delight. I will be making this recipe a lot.
Hey Cheryl,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
Being a bit of a rush I used naan for the crust and made half dozen individual pizzas. They tasted great and thank you for the best way to make sauce. I added a few things I like too.
Hey Renee,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
This was absolutely fantastic! We made this entirely in our pellet grill — roasted the tomatoes in a cast iron skillet, then cooked the pizza in a 9×13 pan. It took about 23-25 minutes total to bake (maybe would have been quicker without all our peeking). Delicious! That tomato sauce was amazing. Thanks for a great recipe and a great site.
Hey Julie,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
Looks so good! I am looking for simple healthy recipes.
Thanks so much, I hope you love the recipe! xTieghan
I made this pizza following your beer dough recipe. Although I followed the measurements carefully, the dough
was very very wet. Wondering what I did wrong? Should the dough be dimilar to a foccaccia dough?
Despite the wet dough, the pizza was very tasty
Thanks
Hey there,
Thanks so much for giving the recipe a try! What kind of yeast did you use? Also, was there anything you may have adjusted in the recipe? A little bit more info would help me to better answer your question! xTieghan
This pizza is delicious. We have made it twice now and it is so good. I have made some tweaks – 1. I use store bought pizza sauce (I find it easier) 2. I use pizza dough recipe from Flour, Water, Salt, Yeast) 3. I have a balsamic syrup that I drizzle over top with the herb mixture.
Hey Sarah,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
The sauce was amazing. I could of eaten it by itself. Haha!!! Everyone loved it. ?
Hey Kristy,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Loved this so much! I think my boyfriend fell more in love after I made this for him haha. Told all my friends to make this. Great recipe!!!
Hey Jordyn,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
I have nothing special to say : just damn good !
Thank you!!
This is the third pizza I’ve made this week from this website and it’s delicious! Perfect balance of flavors and relatively easy to pull together. Like others said it did have quite a bit of liquid so I cooked it on the stove top to reduce it a bit.
That said, I think the dough should be baked just a little bit before adding toppings. Even when rolled thin it takes a long time to get crisp in the center and still stays a little soggy in the middle. I’ve used to same dough for all three pizzas I’ve tried from this site and that has been a noticeable factor. Otherwise delish!
Hey Allison,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
This is the first time I’ve ever made a pizza from scratch, and since it was your recipe I knew it would be great! It came out perfectly! I even bought the quarter sheet pan you recommended.
Can’t wait to make it again.
Hey Bethany,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
Absolutely amazing!!! Most delicious homemade pizza!
Hey Allie,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
Just a question about the sheet pan – I clicked on the link you provided for your quarter-sheet pan and was about to purchase it when I noticed that it’s only heat-safe to 450 degrees, per the manufacturer. But you use it in a 500-degree oven and have no problems with warping? Just wanted to make sure, thanks!
Hey Bethany,
I’ve never had any issues:) xTieghan
This pizza recipe more than lived up to the description. It was sublime! I made just as the recipe instructed and it was the bomb. Definitely will put this in my Keepers File!
Hey Tony,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan