We all know how much I love a good pizza, I have many many here on the blog. So I don’t say this lightly when I say…I’m pretty sure this is the best pizza I’ve ever made. Most of my favorites include an herb/pesto base, and more times than not burrata as well. This pizza is nothing like any of my other favorites. This pizza is more of a classic, but with a twist. Kind of like something you might order from your favorite pizzeria or maybe even something like you might find in Sicily, Italy. And. Oh. My. Gosh. It. Is. GOOD. First things first, I’m putting it out there that I’m well aware this is not the tried and true traditional way to make this pizza. I did a ton of reading before writing this post to find out more about Sicilian Style pizza…how it originated, and what the classic way to make it is. But what I found was that it’s actually made in many different ways. The classic style pizzas that I came across were mostly thicker crust rectangle pizzas. They have a simple tomato base, lots of cheese, and pepperoni on top. My version is similar, but then it’s kind of not. But SO GOOD. I can’t stress the SO GOOD enough. I love this pizza!
Start with the dough.
Start with the dough. I like to use my homemade pizza dough recipe from the HBH Super Simple cookbook. It’s the easiest to make and truly delicious. If you can think a few hours ahead of time, I’d recommend making your own dough. If not, store-bought pizza dough works great too (Whole Foods and Trader Joe’s both have great options)! For those of you who prefer a thicker crust pizza, I recommend using closer to three-quarters or even one pound of pizza dough. We like our crust thinner, so I only use a half-pound of dough. Once you have your dough figured out, it’s time to make pizza.
The two key steps.
Now, these next two steps are KEY and what I’ve found to be the most common throughout everything I read. You need to cook this pizza at a high heat temp and on a sheet pan. So start preheating your oven to five hundred degrees as soon as you decide you’re making pizza. Ideally one to two hours ahead of time to get it really HOT. If you’re in a pinch, thirty minutes works too. During this same time, place your ball of pizza dough on an oiled quarter sheet pan (or sheet pan of similar size). Now let it rest, the longer you can let the dough sit on the pan, the better. Thirty minutes will do the trick, but if you have the time, shoot for anywhere from two to five hours. This allows the dough time to get puffy and create wonderful air pockets.
Now make the sauce.
Instead of using store-bought sauce, I wanted to use all my fresh summer cherry tomatoes. So I just did a quick pan roasted burst cherry tomato sauce with garlic and thyme. I roasted the tomatoes in the oven at five hundred…since I already had it on. Works beautifully and creates a delicious caramelized tomato sauce. Simply smash the tomatoes down with a fork and you’ll have a very rustic fresh tomato sauce.
And finally, the “house herb garlic pizza seasoning”.
This seasoning mix? It was actually the inspiration behind this entire pizza. I had the concept for the fresh herb and garlic seasoning mix before I decided I wanted to make a Sicilian style pizza. Fresh basil, fresh oregano, garlic, fennel, and so much crushed red pepper…how could I go wrong! I knew the pizza needed to be somewhat simple and cheesy, enter the idea for Sicilian pizza. Once I had this in my head I was sold…pizza was being made. And you guys? It really is the seasoning mix that MAKES this pizza. It’s fresh, herby, garlicky, and spicy. All of my favorite things.
Assemble and bake.
Push the dough out onto the baking sheet, add the sauce, the cheeses, the pepperoni (only if you enjoy them, which we do), and that herb seasoning mix. Bake in the upper position of the oven (also key), and in less than fifteen minutes you’ll have amazing pizza. And your kitchen will smell incredible. It might be crazy hot, but I promise, this pizza is worth it!
Most importantly, you’ll have a delicious pizza to enjoy for dinner…maybe outside on the porch if your kitchen is sweltering hot from the oven. Sorry, but again, this pizza is worth it. As soon as the pizza comes out of the oven. Slice it, top with basil, and eat. This one is meant to be eaten hot…preferably on a summer night with your favorite drink in hand. I’m picturing an ice-cold beer. Easy Sheet Pan Tomato Herb Pizza…classic…with some additions. So very cheesy, herby, and just delicious. Roll your eyes back good!
Looking for other summer pizzas? Here are a few of my go-to’s. Garlic and Herb Roasted Cherry Tomato Pizza with Caramelized Onions Garden Greens Goddess Pizza Peach Burrata Pizza with Honey Balsamic Lastly, if you make this Easy Sheet Pan Tomato Herb Pizza., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
