This is the pizza recipe that really started it all for us. It was our first attempt at making homemade dough, pulling together a complete pizza from scratch, and crossing our fingers hoping it would taste as good as it looked. And when it did, it started an obsession (which, it really was…and continues to be) with making pizzas.
As someone with celiac disease, good, fluffy, crispy pizzas that tasted authentic and NOT like cardboard was really hard to find. So once we knew we could make it at home, that was the start of something big. This Tomato Herb Pizza, in particular, is an elevated take on your classic pepperoni with cheese. The blistered tomatoes as the sauce keep it fresh and savory, while the herb sprinkle and salty pepperoni really take it over the edge.
If you have yet to make one of our pizzas, you definitely have to try this one first! It’s THE BEST. And, here’s our GF Pizza Dough recipe for your reference when creating the base, which is obviously, the most important part. Enjoy!
Sheet Pan Tomato Herb Pizza
Ingredients
- 1/2 lb pizza dough (we prefer homemade)
- 3 cups cherry tomatoes
- 4 cloves garlic (2 whole smashed, 2 grated)
- 2 tsp fig preserves
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh thyme leaves
- 1 pinch crushed red pepper
- 1 pinch kosher salt and black pepper
- 1/4 cup fresh basil, chopped, plus more for serving
- 1/4 cup fresh oregano, chopped
- 1-2 tsp fennel seeds
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 oz pepperoni, sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Spread on the sauce, you may not need it all. Top with cheese, then pepperoni. Sprinkle the herb seasoning over top.
- 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.
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