Description
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.
Ingredients
Scale
For the tomatoes:
- 12 oz cherry tomatoes
- Extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the pizza:
- 1 14.1-oz package Jus-Rol Family Size Pizza Crust
- 4 oz basil pesto
- 6 oz buffalo mozzarella, cut into small pieces
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
- Air fry the tomatoes: Toss the cherry tomatoes with a drizzle of olive oil, Italian seasoning, salt, and pepper. Air fry at 400°F for 8 to 10 minutes, shaking the basket halfway through, until the tomatoes are blistered and juicy.
- Oven method: No air fryer? No problem! After tossing the tomatoes, spread out onto a separate sheet pan lined with parchment paper and roast in the oven for 12 to 15 minutes.
- Prepare the pizza dough: While the tomatoes roast, unroll the Jus-Rol pizza dough onto the baking sheet and gently stretch it to fit. Transfer to the oven and bake for 5 minutes. (*If using homemade dough or store-bought dough, see recipe tips above.)
- Carefully remove the dough from the oven and remove the tomatoes from the air fryer. Spread the pesto evenly over the surface of the dough, leaving a small border around the edges for the crust. Scatter the mozzarella pieces over the pesto and top with the roasted tomatoes
- Bake for 10 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly. Top with basil leaves and a sprinkle of red pepper flakes, and let rest for 5 minutes before slicing and serving. Enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Entree
