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Easy sheet pan margherita pizza
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Sheet Pan Margherita Pizza

This Margherita sheet pan pizza is incredibly easy to make, topped with fontina cheese, mozzarella, tomatoes and fresh herbs.
Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: dinner
Cuisine: American
Keyword: margherita, pizza, sheet pan
Servings: 12 slices
Calories: 230kcal
Cost: $20

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 12x18 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