If you’ve ever wanted a quick, crowd-pleasing dinner that feels homemade but doesn’t take hours, you’re going to love this Sheet Pan Pizza with Fresh Basil Recipe. It’s one of those recipes I keep coming back to because it’s simple, fresh, and every bite is packed with flavor. From the golden crust to the melty mozzarella and that bright pop of fresh basil, this pizza is just fantastic—and making it all on a single sheet pan means less mess and more time enjoying your meal.
Why You’ll Love This Recipe
- Speedy and Simple: You get delicious homemade pizza in less than 30 minutes, perfect for busy weeknights.
- Fresh Flavors: The fresh basil truly makes a difference—you’ll taste the garden in every bite.
- Easy Cleanup: One sheet pan means less scrubbing, so you’re done faster.
- Customizable: You can swap toppings and sauces to suit your tastes or what you have on hand.
Ingredients You’ll Need
I’ve found that using fresh, quality ingredients really makes this Sheet Pan Pizza with Fresh Basil Recipe sing. Each component plays its part—from the dough’s crisp edge to the fresh pops of basil and juicy tomatoes. Shopping for good pizza dough and fresh mozzarella is key for that authentic feel.
- Pizza dough: Look for fresh or refrigerated dough if you don’t want to make your own; it stretches easily and crisps up nicely.
- Olive oil: Use a good-quality extra virgin olive oil—it adds richness and helps create that golden crust.
- Pizza sauce: A simple tomato sauce works perfectly; I like one with a hint of garlic and herbs.
- Mozzarella cheese: Fresh shredded or torn mozzarella melts beautifully and gives you that gooey texture everyone loves.
- Cherry tomatoes: Their sweetness balances the savory cheese—I slice them thin so they cook evenly.
- Fresh basil: This is the star herb here, adding an aromatic, fresh finish.
Variations
I love how flexible this Sheet Pan Pizza with Fresh Basil Recipe is. Over time, I’ve tweaked it a bit depending on mood and what’s in my fridge, and I encourage you to do the same—pizza is one of those dishes that truly welcomes creativity!
- Veggie-loaded: I often add sliced bell peppers, mushrooms, or olives—my family goes crazy for the extra color and texture.
- Spicy kick: A sprinkle of red pepper flakes or even sliced jalapeños gives it a nice heat, especially if you like things bold.
- Gluten-free crust: I experimented with gluten-free pizza dough and was pleasantly surprised—just adjust baking time slightly.
- Cheese swap: Using burrata instead of mozzarella adds a creamy twist that feels fancy without fuss.
How to Make Sheet Pan Pizza with Fresh Basil Recipe
Step 1: Let the dough relax and roll it out
The dough needs a little downtime to relax after you take it out of the fridge—about 20 minutes covered at room temperature works well. This makes rolling it out a breeze and prevents that frustrating spring-back. I like to roll mine to roughly 9 x 13 inches to fit my quarter sheet pan perfectly. Pro tip: lightly flour your work surface and rolling pin to avoid sticking while keeping the dough tender.
Step 2: Prep the pan and assemble your pizza
Preheat your oven to a sizzling 500°F and place the rack in the upper third—it helps to get that nice crisp crust and bubbly cheese. Add 2 tablespoons of olive oil right into your sheet pan and press the rolled dough evenly into it, stretching gently to all corners. Drizzle the remaining olive oil over the top for richness. Spread the sauce carefully over the dough—don’t overload or it might get soggy—then evenly sprinkle the mozzarella, sliced cherry tomatoes, and chopped fresh basil.
Step 3: Bake to perfection
Pop the sheet pan in the oven and bake for 10 to 12 minutes. You’re looking for a golden-brown crust and melted, slightly bubbly mozzarella—that’s your cue to pull it out. I keep a close eye the last few minutes because ovens vary, and no one wants burnt cheese. Once it’s out, add extra fresh basil and a sprinkle of crushed red pepper flakes for a little zing if you like.
Pro Tips for Making Sheet Pan Pizza with Fresh Basil Recipe
- Avoid soggy crust: Don’t overload the sauce—too much moisture can prevent crisping.
- Fresh basil timing: Add most fresh basil after baking for that bright herbal bite; it fades if cooked too long.
- High heat is key: Don’t skip preheating the oven and placing the rack higher—it gives you that golden, crispy edge.
- Use olive oil wisely: Drizzling olive oil on top before baking helps the crust brown nicely and adds flavor.
How to Serve Sheet Pan Pizza with Fresh Basil Recipe
Garnishes
I always add an extra handful of torn fresh basil leaves right after baking because it lifts the whole pizza and adds that irresistible fresh aroma. Sometimes I sprinkle a pinch of flaky sea salt or drizzle a little balsamic reduction for an elegant touch. Crushed red pepper or a drizzle of chili oil is my go-to if I want a subtle spicy kick.
Side Dishes
This sheet pan pizza pairs beautifully with a crisp green salad—think arugula tossed with lemon vinaigrette or a simple Caesar salad. Roasted garlic bread or even a light antipasto platter with olives, artichokes, and cured meats can turn your meal into a delicious spread.
Creative Ways to Present
For gatherings, I’ve served this sheet pan pizza cut into small squares on a large wooden board, garnished with basil and edible flowers for a festive look. You can also stack slices slightly overlapping in a warm pizza bowl, making it easy for guests to grab. I once paired it with a spritz cocktail night, and it was an effortless crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I recommend storing any leftover pizza slices in an airtight container in the fridge for up to 3 days. I line the container with parchment paper between the slices so they don’t stick together. Leftovers still taste great cold, but reheating brings back some of that fresh-from-the-oven magic.
Freezing
If you want to freeze this pizza, I usually freeze it before baking—either in the shaped dough stage or fully assembled but not baked. Wrap the sheet pan tightly with plastic wrap and foil. When you want pizza night, just thaw overnight and bake as directed. This trick saved me on busy nights when I craved comfort food without the fuss.
Reheating
To reheat, I prefer the oven or toaster oven at 375°F for 8-10 minutes to restore the crispy crust and melt the cheese anew. Microwaving works in a pinch but can make the crust a bit chewy. For that fresh basil aroma, I add a few fresh leaves just before serving.
FAQs
-
Can I use store-bought pizza dough for this Sheet Pan Pizza with Fresh Basil Recipe?
Absolutely! Store-bought pizza dough works really well here and saves time. Just remember to let it rest at room temperature for 20 minutes before rolling it out to make it easier to stretch and prevent it from snapping back.
-
What if I don’t have fresh basil—can I use dried instead?
Fresh basil is ideal because it adds brightness and a fresh herbal note that dries up with heat. However, if you’re out of fresh basil, sprinkle a little dried basil on the pizza before baking and add dried basil again after baking to boost flavor, though it won’t be quite the same.
-
How do I prevent the crust from becoming soggy?
Be sure not to overload the sauce and toppings. Also, preheating the oven to a high temperature and placing the rack toward the top helps the crust crisp quickly before the moisture can soak in. Using olive oil on the pan and drizzled on top also creates a barrier to prevent sogginess.
-
Can I make this pizza ahead of time?
Yes! You can assemble the pizza on the sheet pan and refrigerate it for a few hours before baking, but wait to add fresh basil until right before or after baking. This is great for prepping dinner in advance.
Final Thoughts
This Sheet Pan Pizza with Fresh Basil Recipe is one I reach for when I want comfort food that’s fresh, flavorful, and fuss-free. Whether it’s a last-minute dinner or a casual get-together, you’ll enjoy how easy it is to whip up something delicious without sacrificing taste. I honestly love how the fresh basil lifts the pizza to another level and keeps things feeling vibrant even after baking. Give it a try—you might just find your new favorite weeknight go-to!
Print
Sheet Pan Pizza with Fresh Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This easy Sheet Pan Pizza recipe combines a homemade pizza dough with fresh toppings, baked to golden perfection on a quarter sheet pan. Ideal for a quick weeknight meal, this pizza features a crispy crust, melted mozzarella, juicy cherry tomatoes, and fresh basil for vibrant flavor.
Ingredients
For the Dough and Base
- ½ pound pizza dough
- 3 tablespoons olive oil, divided
- ½ cup pizza sauce
Toppings
- 1 cup mozzarella cheese
- 4–5 cherry tomatoes, sliced
- ½ cup fresh basil, chopped, plus more for serving
Instructions
- Prepare the Dough: Allow the pizza dough to rest covered at room temperature for 20 minutes to relax the gluten, making it easier to roll out.
- Roll Out the Dough: On a clean surface, roll the dough into a rectangle approximately 9 x 13 inches, matching the size of a quarter sheet pan.
- Preheat the Oven: Set your oven to 500°F (260°C) and place the oven rack in the upper third of the oven to ensure even baking and a crisp crust.
- Prepare the Pan and Assemble: Drizzle 2 tablespoons of olive oil onto a quarter sheet pan and evenly press the rolled dough into the pan. Drizzle the remaining tablespoon of olive oil over the dough surface. Spread the pizza sauce evenly on top, then layer with mozzarella cheese, sliced cherry tomatoes, and chopped basil.
- Bake the Pizza: Place the prepared pan in the preheated oven and bake for 10 to 12 minutes until the crust turns golden and the cheese has melted thoroughly.
- Finish and Serve: Remove from the oven and top with additional fresh basil and crushed red pepper flakes if desired. Slice and serve immediately for the best flavor and texture.
Notes
- This pizza is best enjoyed fresh from the oven for optimal crust crispness and cheese texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven or on a skillet to maintain crust crispness rather than microwaving.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of pizza)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
