This oven-baked pizza is easy and delicious! It has a thick, chewy, crispy crust with tasty toppings like fresh veggies, tomato sauce, and cheese.
If you love pizza with a thick, chewy crust, this oven-baked pizza recipe is for you! I bake it in a 1/4-inch baking pan or muffin pan, which gives the crust crispy edges and just enough height to pile on plenty of sauce, cheese, and veggies. It’s perfect for Friday nights, parties, or even game days—anytime you want a meal that’s as fun as it is delicious.
Next time you’re craving pizza, give this a try! This homemade pizza on a baking sheet is even better than the one you order from delivery. I think you’ll love it!
Recipe ingredients
Here’s what you’ll need to make this oven baked pizza recipe:
- Pizza dough – Look for fresh dough in the refrigerated section of your grocery store or make homemade pizza dough.
- Cornmeal – Makes the base of the dough extra crispy and prevents it from sticking to the pan.
- Pizza sauce – My 5-Minute No-Cook Pizza Sauce is perfect for this recipe! In a pinch, store-bought pizza sauce works too.
- Cheese – I use a mix of mozzarella, provolone and parmesan cheese so that it melts optimally and has an intense nutty flavour. If you want to use only two cheeses, replace the provolone with more mozzarella.
- Vegetable dressings – I love this pizza with garlicky sautéed spinach and halved cherry tomatoes, but it would be great with other veggie toppings, too! Experiment with sautéed mushrooms, roasted red peppers, red onion, or any of your favorite toppings.
- Fresh basil and red pepper flakes – Sprinkle them on pizza after baking for a touch of fresh flavor and a little spice.
Find the complete recipe with measurements below.
How to make pizza on a baking sheet
Making this pizza on a baking sheet is no more complicated than making any other homemade pizza recipe. You’ll just need a specific baking sheet: a 13 x 9-inch baking sheet or a rectangular baking sheet.
Start by preparing the ingredients. Grate the cheese, cut the cherry tomatoes in half and sauté the spinach with garlic, olive oil and salt.
Then stretch out the pizza dough. Sprinkle the pan generously with cornmeal. Place the dough on the pan and stretch it to fit the pan, pressing it against the edges and corners.
Cover the pizza. Spread the sauce over the dough, leaving a 1/2-inch border around the edges. Top with the mozzarella and provolone, spreading them to the edges of the pan. Add the spinach, followed by the Parmesan and cherry tomatoes. Drizzle with olive oil.
Bake at 450°F for 20 to 25 minutes, or until the pizza crust is golden and cooked through. The cheese should be golden and bubbly.
Let cool for 5 minutes before topping with basil and red pepper flakes and enjoying!
Recipe Tips
- Allow pizza dough to come to room temperature before rolling out. Dough straight out of the refrigerator is very hard and can easily tear if you try to stretch it. If your pizza dough has been in the refrigerator, let it sit at room temperature for at least an hour before assembling the pizza. It will become more pliable as it warms up.
- Don’t skimp on the corn flour. If you don’t use a nonstick pan, this sheet pan pizza can easily stick. Sprinkle the pan with a generous amount of cornmeal before rolling out the dough to help the pizza come off the pan after baking. Added bonus: cornmeal makes the crust extra crispy.
- Sprinkle the grated cheese to the edges. Creates a golden, crispy, cheesy edge around the top of your pizza. SO GOOD!!!
What to serve with oven baked pizza
I love serving this hearty oven-baked pizza with a fresh salad on the side. It pairs perfectly with any of these recipes:
And honestly, when I’m short on time, I sometimes skip the salad. One or two slices of this chewy, cheesy pizza is satisfying enough to be a meal on its own. Enjoy!
More pizza recipes to try
If you love this oven baked pizza, try one of these homemade pizza recipes below:
Pizza on a baking tray
Serves 4
Our family loves this easy sheet pan pizza. I make it when we’re craving homemade pizza with a thicker crust. This one is super chewy and has delicious crispy edges. Top it with sauce, cheese, and fresh veggies for an epic pizza night!
- 1 recipe Pizza dough, or 1 to 1½ pounds store-bought dough, at room temperature
- Cornmeal, to stretch the dough
- Extra virgin olive oil, To drizzle
- 2 cups fresh spinach
- 1 garlic clove, chopped
- Sea salt
- 23 cup homemade pizza sauce, or use store bought
- ¾ cup Low-moisture, part-skim, shredded mozzarella cheese, about 2 ounces
- ¾ cup grated provolone cheese, about 2 ounces, or more, of mozzarella
- ¼ cup grated parmesan cheese
- ¾ cup Cherry tomatoes, halved
- Fresh basil leaves
- Red Pepper Flakes
Prevent your screen from going dark
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If your pizza dough has been in the refrigerator, let it sit on the counter for at least 1 hour to come to room temperature.
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Preheat oven to 450°F and dust a 1/4-inch baking sheet or rectangular baking pan with cornmeal. Roll out pizza dough to fit the pan, pressing it into the corners.
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Heat a drizzle of olive oil in a medium skillet over medium heat. Add the spinach, garlic and a pinch of salt and cook, stirring, for about 1 minute or until the spinach is wilted.
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Spread the pizza sauce evenly over the pizza crust, leaving a ½-inch border around the edges. Top with the mozzarella and provolone cheeses, spreading them to the edges of the pan. Arrange the sautéed spinach and garlic over the sauce-covered area, then sprinkle with the Parmesan. Arrange the cherry tomatoes, cut side up, on top. Drizzle with olive oil.
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Bake for 20 to 25 minutes, or until crust is golden and cooked through and cheese is golden and bubbly.
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Let cool for 5 minutes before topping with basil and red pepper flakes, slicing and serving.
