Sheet-Pan Margherita Pizza

• 35 min total
• 15 min hands-on
• Serves 4
• 560 kcal
• 25 g protein

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Ingredients

• 2 tbsp olive oil
• 1 lb pizza dough, store-bought, at room temperature for 30 minutes
• ¾ cup marinara sauce
• 1 clove garlic, grated
• 8 oz fresh mozzarella, torn into small pieces and patted dry
• ¼ cup grated parmesan
• ½ bunch fresh basil
• salt

Method

1. Heat the oven to 475°F (245°C) with a rack in the lowest position. Brush a large rimmed baking sheet (about 13×18 inches) with 1 tbsp of the oil.
2. Put the dough on the sheet and press and stretch it out toward the edges with your fingertips. If it keeps springing back, cover it with a towel, let it relax for 5–10 minutes, then stretch again. It doesn’t need to reach every corner.
3. Stir the garlic into the marinara sauce and spread it over the dough, leaving a ½-inch border. Brush the border with the remaining oil.
4. Bake 8 minutes, until the crust is puffed and just set. Scatter over the mozzarella and parmesan and bake 6–8 minutes more, until the cheese is melted and bubbling and the bottom is golden. Lift a corner with a spatula to check.
5. Tear the basil over the top, sprinkle with a pinch of salt, and let it cool 2 minutes before cutting into squares.

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