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Recipe by:

Dana Ramsey

Vibrant Sheet Pan Puttanesca Pizza

A delicious sheet pan pizza topped with vibrant puttanesca sauce, perfect for gatherings and holiday feasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 package store-bought pizza dough or homemade if you’re feeling adventurous
  • 2 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 2 Tbsp. capers, drained and rinsed
  • 1 cup Kalamata olives, pitted and roughly chopped
  • 1 tsp. red pepper flakes adjust based on your spice preference
  • Salt and black pepper to taste
  • 1 tsp. dried oregano
  • 1 Tbsp. chopped fresh parsley for garnish
  • 1½ cups shredded mozzarella cheese
  • Fresh basil leaves for serving, optional

Equipment

  • Sheet pan
  • Medium saucepan
  • Floured surface
  • Oven

Method
 

  1. Warm the olive oil in a medium saucepan over medium heat. Add minced garlic and cook until fragrant but not browned. Stir in crushed tomatoes, capers, olives, red pepper flakes, oregano, salt, and black pepper. Simmer for 10-15 minutes.
  2. Preheat your oven to 475°F (245°C).
  3. On a floured surface, roll out the pizza dough into a large rectangle (about 12x18 inches).
  4. Transfer the dough to a greased sheet pan and stretch to fit. Spread the puttanesca sauce over the crust and sprinkle with mozzarella cheese.
  5. Bake for 15-20 minutes, or until the cheese is bubbling and golden brown, and the crust is slightly crispy. Let cool briefly before slicing.
  6. Garnish with fresh parsley and basil leaves before serving.

Notes

Make sure to preheat your oven to avoid a soggy crust. Customize toppings as desired for personal flair.