Roasted Tomato & Pesto Sheet Pan Pizza for Busy Weeknights on a Budget

This Sheet Pan Roasted Tomato and Herb Pizza turns a package of ready-made pizza dough into a golden, bubbly, restaurant-worthy pizza with almost no effort! Juicy cherry tomatoes are roasted until blistered and jammy, then piled onto a pesto-swirled crust with melted buffalo mozzarella, fresh basil, and a pinch of red pepper flakes. It’s a budget-friendly, crowd-pleasing recipe that comes together in about 30 minutes — perfect for busy weeknights or last-minute entertaining!

We don’t think we’ve ever met a single person who doesn’t like pizza. It’s basically the one food that gets a unanimous “yes” at every dinner table, every potluck, every last-minute get-together. This sheet pan roasted tomato and herb pizza has become our go-to when we want that same crowd-pleasing magic without having to spend our whole evening in the kitchen. The tomatoes roast right alongside everything else, turning sweet and jammy in the oven, while the pesto and buffalo mozzarella do all the heavy lifting on flavor. It’s the kind of recipe that looks like it took real effort, but really didn’t.

What makes this one so easy is that it starts with ready-made pizza dough straight from the grocery store. No proofing, no kneading, no waiting around for it to rise. That alone makes it one of our favorite warm-weather meals, because it’s quick to put together and before you know it, a steaming hot, delicious pizza is out of the oven and on the table! Whether we’re throwing together a casual weeknight dinner or feeding a backyard full of friends, this pizza always feels like the easiest kind of entertaining. It’s minimal effort with maximum payoff, and everyone always goes back for a second slice.

Why we love this sheet pan pizza

• Ready in 30 minutes — From prepping the tomatoes to pulling a golden pizza out of the oven, this comes together fast enough for a weeknight.
• Uses store-bought dough — No proofing or kneading required, so you skip the most time-consuming part of making pizza at home!
• Budget-friendly ingredients — Cherry tomatoes, pesto, and cheese are all affordable staples that can easily stretch into a meal that feeds a crowd.
• Big, bold flavor — Roasted tomatoes, garlicky pesto, creamy mozzarella, and fresh basil make every bite taste like it came from a pizzeria.
• Perfect for entertaining — Looks impressive on a table but takes almost no hands-on effort to make, so you can actually enjoy your own party!

Ingredients needed

• Cherry tomatoes: These are the best tomatoes to use because they roast quickly and turn perfectly sweet and jammy, releasing just enough juice to flavor the pizza without making it soggy.
• Extra-virgin olive oil: Tossed with the tomatoes before roasting to help them blister and caramelize, and also drizzled on the crust for extra richness.
• Italian seasoning: This is our shortcut for getting that classic herb-forward, savory flavor into the tomatoes without measuring out a handful of different dried herbs.
• Salt and black pepper: Essential seasonings for the tomatoes.
• Jus-Rol Family Size Pizza Crust: This is the base of the whole recipe and exactly why it’s so quick. This particular brand is refrigerated, ready to unroll, and goes straight into the oven with no proofing time needed. You can also use homemade dough or another store-bought variety here, but make sure it’s fully thawed (if frozen) and at room temperature before stretching it out.
• Basil pesto: Used in place of traditional tomato sauce, since it pairs so well with the roasted tomatoes and adds a garlicky, herby punch in every bite.
• Buffalo mozzarella: The mozzarella is torn into small pieces by hand so it melts into soft, creamy pockets across the pizza instead of forming one solid, rubbery layer.
• Fresh basil leaves: We add these after the pizza comes out of the oven so they stay bright green and fragrant instead of wilting and browning if baked with the pizza.
• Red pepper flakes: Topped at the end for a little bit of heat that balances out the richness of the cheese and pesto.

How to make sheet pan pizza

1. Air fry the tomatoes

If your air fryer needs to preheat first, preheat at 400°F. Toss the cherry tomatoes with a drizzle of olive oil, Italian seasoning, salt, and black pepper. Air fry for 8–10 minutes, shaking the basket halfway through, until the tomatoes are bursting and juicy.

You can also bake the tomatoes in the oven at 400°F on a sheet pan for 12–15 minutes.

2. Par-bake the crust

Unroll the Jus-Rol pizza dough onto a sheet pan lined with parchment paper, using your fingers to gently stretch it to fit. Bake for 5 minutes to set the crust before adding toppings.

3. Add the toppings

Remove the crust from the oven and spread the basil pesto evenly over the surface, leaving a small border around the edges for the crust. Top with the buffalo mozzarella and the finished roasted tomatoes.

4. Bake again and serve!

Bake the pizza for another 10–15 minutes, or until the crust is golden and the cheese is melted and bubbly. Top with fresh basil leaves and a sprinkle of red pepper flakes, slice, and enjoy!

FAQs for sheet pan pizza

Can I use homemade pizza dough instead of store-bought?

Yes! Let it come to room temperature and rise as your recipe directs before rolling it out, since it won’t have the same ready-to-bake texture as refrigerated dough. Homemade dough also typically needs a longer bake time, so plan on baking about 12–15 minutes at 425°F.

What’s the difference between this dough and other store-bought doughs?

Jus-Rol dough is a refrigerated, ready-to-bake crust that you can simply roll out onto a pan and throw into the oven with no thawing or rising needed. It’s the best option if you’re short on time. Traditional store-bought dough, often found in the frozen section, usually needs to be thawed and brought to room temperature first so it’s soft enough to stretch.

Can I use frozen store-bought dough for this recipe?

Yes, but plan ahead. Thaw it in the refrigerator overnight, then let it sit at room temperature for 20–30 minutes before stretching it out, since frozen dough is much stiffer. Because it’s thicker than refrigerated crust, it will also need a longer bake: around 12–15 minutes at 425°F, or until the crust is golden and the cheese is fully melted.

Can I make this pizza ahead of time?

You can roast the tomatoes up to 2 days in advance and store them in the fridge. Then just assemble and bake the pizza when you’re ready to serve.

Recipe variations for sheet pan pizza

• Add protein: Top with cooked Italian sausage, crispy prosciutto, or shredded rotisserie chicken to turn this into a heartier, more filling meal.
• Swap the cheese: No buffalo mozzarella on hand? Try fresh mozzarella for a milder flavor, creamy burrata for an extra-indulgent finish, or a mix of mozzarella and parmesan for a sharper, saltier bite.
• Make it spicy: Add sliced fresh jalapeños before baking for a fresh kick, or finish the finished pizza with a drizzle of hot honey along with the red pepper flakes for some sweet heat.
• Go vegetable-heavy: Add sliced zucchini, thinly sliced red onion, or roasted bell peppers to the tomatoes before air frying or roasting so all the vegetables cook down together and soften into the pizza.
• Use different herbs: Swap the basil pesto for sun-dried tomato pesto for a deeper, tangier flavor, or try a garlic herb spread if you want something milder and more aromatic.

Sheet pan pizza storage tips

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, throw slices in a 375°F oven or toaster oven for 5–8 minutes to crisp the crust back up. (Although microwaving works in a pinch, it may soften the crust.)

More recipes for entertaining

If you loved learning how to make this roasted tomato and pesto sheet pan pizza, try one of our other favorite recipes that are perfect for entertaining:

• Crustless Pizza Bowls
• Easy Loaded Nachos
• Oven-Baked Buffalo Chicken Wings
• Meatball Kebabs
• Stuffed Chicken Breast

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