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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
Just found your site and I am ready to
craft pizza with your recipes.
Thanks for sharing.
Thanks so much Dee! I hope you love the recipe:) xTieghan
This is so delicious!!! I have been cooking from your posts nonstop the past two months and literally have loved each recipe!! For Christmas, I was so excited that I received your cookbook!! I feel dumb for asking this but for the dough, do you activate the yeast prior to putting it in with the flour? I did when I made this and started to second guess myself. Either way, it was so good! Thank you so much!!
Hey Kelsey,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! If you are using instant yeast, no need to activate! xTieghan
So I’m making comments on all the Italian recipes I used of yours last night and this was also a hit. I did have to improvise and use another recipe for dough as the one I used of yours would not rise? This recipe, itself, though – we LOVED! Who wants to go back to store bought sauce now?!
Hey Lailah,
Thanks so much for giving the recipe a try! Happy Holidays! xTieghan
Great recipe! This was the best pizza I have ever made and It tastes as delicious as it looks! For the crust, I used Trader Joe’s refrigerated pizza dough. And, I did drain off a little of the liquid in the tomato sauce.
Hey Suzy,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
Great recipe! This was the best pizza I have ever made and It tastes as delicious as it looks! For the crust, I used Trader Joe’s refrigerated pizza dough.
Hey Suzy,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
This is so good and fresh! The best tomato sauce I’ve ever made!
Thank you Kathy! xTieghan
This may have been the best pizza I’ve ever had. Absolutely delicious!
Thank you so much Jeremy! xTieghan
My husband and I are obsessed with this pizza. It’s absolutely amazing and incredible. I have made it three times and it keeps getting better. An absolute must! I made it with the homemade pizza dough too from second half baked harvest cookbook.
Thank you so much Natalie! I am really glad this recipe turned out so well for you!! xTieghan
This pizza is SO GOOD. I haven’t been able to find fig jam so I’ve used honey but I’ve made it twice now and every time it’s been a hit. The sauce is a nice twist and the combination of that with herb topping is great.
YES!! So happy you loved this one, Hailey! Thank you for trying it! xTieghan
Our family loves this pizza I always have to make 2…. the sauce is so different and so fresh compared to any other pizza we have had. Definitely recommend and worth the effort to do this one it is truly Amazing!.
I am so happy you all have been enjoying this recipe, Dana! Thank you for trying it! xTieghan
The pizza sauce resulted in a very watery, runny consistency, which led to a soggy pizza dough. I will make it again but drain the sauce in a colander.
Hi Alexandra! I am really sorry to hear that! Please let me know if there is anything I can help with! xTieghan
Hi! I made this a few weeks ago and it was the most successful pizza I’ve ever made- so good! I want to make it again but I don’t have mozzarella. If i increased the parm and fontina proportionally to replaced the mozzarella, will it still work? Thank you for all of your delicious and creative recipes!
Hey Claire,
I am so glad you enjoyed the recipe! Yes, you can really use any cheese you enjoy here! xTieghan
Tastes AMAZING! I’ve made it a few times, and everyone I’ve shared the meal with has loved the pizza too! Such a great sauce! I haven’t tried baking it in a sheet pan yet; my pizza stone has been my go-to for this recipie
Love to hear that! Thank you so much Danielle! xTieghan
Is leaving the oven on 500 degrees for hours only necessary when using a pizza stone? Great recipe! Thanks!
Hey Emily,
I like to preheat the oven with or without using a pizza stone. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow this pizza is amazing. Felt like I was in a fine dining restaurant! Bursting with flavor and absolutely loved the fresh tomato sauce. I did not leave my oven on in advance of the baking but the pizza still turned out perfect! Thanks!
Thank you Emily! I am really glad this turned out so well for you! xTieghan