Sheet pan pizza with crispy pepperoni

• 1 package store-bought pizza dough
• 180 ml store-bought marinara sauce
• 225 g low-moisture mozzarellashredded
• 60 g pepperonisliced
• 25 g parmesan cheesefinely grated
• 2 tbs extra-virgin olive oil
• 2 garlic clovesfinely minced
• 1 tsp dried oregano
• ¼ tsp red pepper flakes

1. 1

   Place the sheet pan on the middle oven rack and preheat the oven to 260°C (500°F). Let the pan heat for at least 10 minutes — it needs to be ripping hot so the dough crisps on contact. While the oven heats, move to the next steps.

   Tip: If your oven maxes at 250°C, that works too — just add a minute or two to the bake time.

2. 2

   On a lightly floured surface, stretch and roll the pizza dough into a rough rectangle about the size of your sheet pan. Don't stress about perfect edges — rustic is the goal. Let it relax for 2 minutes if it springs back.

3. 3

   In a small bowl, stir together the olive oil, minced garlic, dried oregano, and red pepper flakes.

4. 4

   Carefully remove the screaming-hot sheet pan from the oven. Drizzle about half the garlic oil onto the pan and swirl to coat the surface. Quickly lay the stretched dough onto the oiled pan, pressing it gently into the corners and edges.

   Tip: Work quickly — the dough will start to sizzle and puff on the hot pan, which is exactly what you want for a crispy base.

5. 5

   Spread the marinara sauce evenly over the dough, leaving about a 1cm border for the crust. Scatter the shredded mozzarella edge-to-edge over the sauce, then layer the pepperoni slices on top. Sprinkle the grated parmesan over everything and brush the exposed crust edges with the remaining garlic oil.

6. 6

   Slide the pan back into the oven and bake until the crust is deeply golden on the edges, the cheese is bubbling with brown spots, and the pepperoni has curled up into little crispy cups, about 12-15 minutes.

   Tip: Rotate the pan halfway through for even browning if your oven has hot spots.

7. 7

   Remove the pizza from the oven and let it rest on the pan for 2 minutes — this lets the cheese set so it doesn't slide off when you cut. Slice into squares or wedges and dig in.

   Tip: Leftovers keep in the fridge for up to 3 days. Reheat slices directly on the oven rack at 190°C (375°F) for 5 minutes until the crust re-crisps.

• sheet pan (half-sheet (18x13 inch))
• rolling pin
• pastry brush

Per serving

Nutritional values are estimates only.