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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.
Watch the How-To Reel
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 post was originally published on July 9, 2020
Would this work with a strawberry jam/spread vs a fig spread or would that be strange?
Hi Christina,
I think that might be a bit odd with this recipe:) Please let me know if you have any other questions!
Okay, forget it, I just saw it now 🙂
Hi Julie! No worries! Always happy to answer any questions 🙂 xT
this sounds awesome, but I don’t see anywhere in the recipe where you are adding the fig spread or hot honey.
looks and sounds delicious. What kind of olive oil do you use that allows for baking the pizza in 500 degree temperature without affecting it
Hi Debbie! I love brightland olive oil, or california olive ranch! 🙂 xT
Love how easily this came together! We used pre prepared sourdough pizza crust so it was really quick and easy. I skipped the fig jam/honey all together and used dried seasoning. This recipe was the perfect amount for 2 9-inch pizza crusts. The roasted cherry tomatoes made a great sauce. Will definitely make it again
Hi Christina! Thank you SO much for trying out this recipe! I am so glad you loved the pizza! Super smart to use pre made dough to help save time in the kitchen! 🙂 xT
I will have a pound of dough and don’t want a thick crust for this. Can I use a half-sheet or will it not bake properly?
Hey Marie! Yes you could use a little less dough if you don’t want a thin crust, and use a half sheet! Hope you enjoy! xT
Hands down best pizza I’ve ever made! So grateful to have the fresh herbs in my garden and a beer on hand!
Wow I LOVE to hear that this is the best pizza you’ve ever made! It’s such a fun recipe for summer with all the tomatoes and herbs! xT
This pizza is just delicious… from the roasted tomatoes to all the herbs … usually use a sheet pan but would like to try it in a cast iron skillet … you other pizza’s use a cast iron … I would assume it would work with this recipe??
Love to hear this, Becky! Thanks a lot for making this recipe and your feedback! Sure, I bet that would work nicely for you. Have a wonderful week! xxT
I love this recipe! Have made it several times and it never disappoints!
The tomato/fig combo is so good ( might try as bruschetta with burrata. My only issue is getting the bottom of the crust less soggy. Any suggestions?
Hey Pam,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Do you use a pizza stone? I find placing my baking sheet on top of one really helps to get the crispy crust. Happy Friday:)
You could also bake the crust halfway first and then add the toppings. I have found this very helpful
I adore this recipe. I crave this recipe. Enough said. Go make it.
Thanks so much for your comment, Stacy! So glad to hear this recipe was enjoyed, I appreciate you giving it a try! Xx
Hi. Do you think this sauce could be made & frozen?
Hey Kristi,
Totally, that will work nicely for you! Have a great Sunday:) xT
Mine is more a question than a comment. I’ve made this recipe twice and both times I’ve had trouble with the crust burning. I oiled the cookie sheet ahead of time let the dough rise for the requisite 5 hours, etc. but I dont know why the crust burns. This 2nd time I cut off the edges which was fine but the underneath crust burned too. What can I do to avoid . Love the recipe (I don’t eat meat so I used thinly sliced portabellow mushrooms instead of the pepperoni on top) but I don’t want the burnt crust. Help!!!
Hi Dorelle,
Thanks so much for trying this pizza and sharing your feedback, sorry to hear the crust is burning for you! Are you using the upper rack of your oven? Maybe try a different sheet pan? Let me know if that works! xx
I have 3 full size red beefsteak tomatoes. Can I use these instead of cherry tomatoes? If so, how would you adjust the preparation method? Thank you!
Hey Josie,
You could, but honestly, I would stick with the cherry tomatoes:) They are going to give you a much sweeter sauce for this pizza. Please let me know if I can help in any other way! xT
THE BEST PIZZA 🍕
I make this all the time with the homemade crust…..so so delicious! I can’t bare to order takeout pizza anymore
Hey Heidi,
Love to hear this! Thanks for trying this recipe and your comment! Have the best weekend:) x
Where is your pizza dough recipe. I see countless pizza’s without a recipe.
Hi Christene,
You can find that recipe located here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Omg-so good!!!! Love the roasted cherry tomatoes combo with honey. Thank you for another winner!!🍕❤️
Hey Karen,
Fantastic! Love to hear that this recipe turned out nicely for you, I appreciate you making it! Have a great weekend:)