Sheet pan pizza is one of my favorite Friday night meals. When I was younger, my parents often ordered pizza on Fridays, so maybe that’s why it’s a weekend treat for me. I’m not a huge meat lover for my pizza, so I’m sharing my favorite vegetarian sheet pan Margherita pizza.
What is Margherita pizza?
It’s heaven’s gift. Just kidding, but pretty close. Margherita pizza originated from Naples and it’s very simple: tomato sauce, fresh tomato, basil, olive oil and salt. That’s it!
This pizza sticks pretty close to that list, but I added some shredded fontina cheese, parsley and some seasoning. Instead of a super thin crust, this sheet pan pizza is a little thicker, which makes it easier to share!
What you need to make sheet pan Margherita pizza
All you really need to make this is a large sheet pan and a large bowl. Here’s my favorite sheet pan I’ve ever used from Williams Sonoma. I use the “half sheet” size.
Ingredients for sheet pan Margherita pizza
- All purpose flour – for our pizza dough. No need for bread flour!
- Instant yeast – I used Instaferm Instant Yeast. Instant yeast is different than active yeast. “Active” yeast describes any dry yeast that needs to be activated prior to use, while “instant dry yeast” describes any dry yeast that’s ready for use the instant you open the package. BINGO! That’s what we want. Less work. NOTE: You could use active yeast, but you will need to soak active yeast in warm milk for 5-10 minutes before adding it to the flour.
- A 12 ounce beer – when I tell you that any beer will work, I’m about 97% sure any beer with alcohol and gluten will work. I’ve made this pizza with Guinness, Stella Artois, Modelo and probably a few more. It will not impact the taste of the crust, but a darker beer will create a darker-colored crust.
- ⅔ cup tomato purée or ½ cup crushed tomatoes – this is specific. Crushed tomatoes are more watery and chunky. I suggest a smaller measurement so that the crust isn’t weighed down or soaked through. If you use tomato purée, you can get away with using more since it is thinner and less watery.
- Fontina cheese – it’s creamy, soft and melts easily. You can also use white cheddar.
- A large mozzarella ball – because it’s so good!
- Cherry tomatoes – I love how these tomatoes roast in the oven and become juicy. You can also use large tomato slices, but keep them thin so they do not weigh down the pizza.
- Fresh basil and parsley – also key.
- Everything But the Bagel Seasoning – if you’re unfamiliar, it’s a seasoning blend from Trader Joe’s. If you don’t have that, just sprinkle on some salt, pepper and onion powder.
How to make sheet pan Margherita pizza
This pizza dough recipe is extremely tried and true. Combine the flour, salt and yeast in a large bowl. Add the olive oil and the beer. Stir until the dough firms up and becomes a ball. You might need to use your hands to knead the dough a little until the beer is absorbed.
Cover the bowl with a damp towel and leave the bowl in a warm area to rest for at least 1 hour. It will rise a bit, but don’t be alarmed if it is not super puffy.
After an hour, lightly flour a work surface and dump the dough onto it. Flour your rolling pin and begin rolling the dough out. If it is too sticky, knead some more flour into the dough, but only add a sprinkle of flour at a time. It should not be super sticky – it should be stretchy! Continue to roll out the dough until it is slightly smaller than your sheet pan – about 12×18 inches.
Lightly oil the sheet pan. Carefully transfer the dough to the pan and spread out the dough so that it reaches the edges. If a hole develops in the pizza dough, use your fingers to seal it closed.
Then we layer on the tomato sauce, garlic, fontina cheese, cherry tomatoes, mozzarella cheese and the bagel seasoning. Rub the perimeter of the pizza with some olive oil so that it browns easily in the oven.
After baking the pizza, sprinkle with the fresh herbs! Allow the pizza to cool for about 10 minutes because it will be HOT! I cut the pizza into slices with scissors, which worked pretty well.
How to store your Margherita pizza
Slice up your pizza and wrap it in plastic wrap or place in an airtight container. Put in the fridge and consume within 2-3 days.
Other pizza recipes to try:
If you liked this Sheet Pan Margherita Pizza, check out these other pizzas:
- White Pizza with Prosciutto and Arugula
- Pesto Pizza with Brussels, Arugula and Brie
- Harvest Beetroot and Butternut Squash Pizza with Arugula and Mozzarella
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Sheet Pan Margherita Pizza
Equipment
- 1 large non-stick baking sheet
- 1 large bowl
- 1 Rolling Pin
- 1 towel
Ingredients
For the pizza dough
- 3 cups all purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 1 tbsp olive oil
- 1 12 oz beer
- more flour for kneading
For the pizza
- ⅔ cup tomato puree or ½ cup crushed tomatoes
- 1 cup fontina cheese shredded
- 1 large mozzarella ball sliced
- 2 cloves garlic thinly sliced
- ⅓ cup cherry tomatoes
- ¼ cup fresh basil roughly chopped
- ¼ cup fresh parsley roughly chopped
- everything but the bagel seasoning optional
- extra olive oil
Instructions
Make the pizza dough
- To make the pizza dough, combine the flour, salt and yeast in a large bowl. Add the olive oil and the beer. Stir until the dough firms up and becomes a ball. You might need to use your hands to knead the dough slightly until the beer is absorbed.3 cups all purpose flour, 2 tsp instant yeast, 2 tsp salt, 1 tbsp olive oil, 1 12 oz beer
- Cover the bowl with a damp towel and leave the bowl in a warm area to rest for 1 hour. It will rise a bit.
- After an hour, lightly flour a work surface and dump the dough onto it. Flour your rolling pin and begin rolling the dough out. If it is too sticky, knead some more flour into the dough, but only add a sprinkle of flour at a time. It should not be super sticky – it should be stretchy! Continue to roll out the dough until it is slightly smaller than your sheet pan – about 12×18 inches.more flour for kneading
- Lightly oil the sheet pan. Carefully transfer the dough to the pan and spread out the dough so that it reaches the edges and no holes are in the pizza.
Add the pizza toppings
- Preheat the oven to 450°F.
- Spoon on the tomato puree or the crushed tomatoes evenly (leaving at least a 1 inch border all the way around the pizza). Sprinkle on the sliced garlic.⅔ cup tomato puree
- Sprinkle on the fontina cheese and carefully layer on the mozzarella. Sprinkle on the cherry tomatoes. Sprinkle on the bagel seasoning if you wish.1 cup fontina cheese, 1 large mozzarella ball, ⅓ cup cherry tomatoes, everything but the bagel seasoning
- Take a dab of olive oil and using your fingers, rub it onto the exposed crust border.extra olive oil
- Place the pizza in the oven to bake for 15 minutes. The crust should no longer be squishy but firm and golden.
- Remove from the oven and let cool. Top with the basil and parsley. Cut into squares and enjoy!¼ cup fresh parsley, ¼ cup fresh basil
Linda Kinsey
Caroline, this sounds wonderful. Can’t wait to try it. I’m enjoying all of your posts.