Sheet pan pizzas are seriously the only way I ever make pizza in my house anymore. I used to futz with a heavy baking stone, but I hardly ever take it out anymore!
Rolled out and stretched onto a sheet pan, a 1-pound ball of dough makes the perfect thin crust pizza.
Here’s a recent favorite: a super simple white pizza topped with garlicky baby spinach, marinated artichoke hearts from a jar, and lots of mozzarella cheese.
You can make the dough yourself (use half of this recipe) or buy a 1-pound ball of it at the grocery store. I usually get one of the bagged, refrigerated pizza doughs at Trader Joe’s, which come in plain, whole wheat, and herbed varieties.
Use one pound of dough for a thin-crust pizza, or double up for a thicker, breadier version if that’s your thing!
3 tablespoons olive oil, divided
1 pound pizza dough (store-bought or homemade)
1 teaspoon Italian seasoning
4 cloves garlic, chopped
1 (6-ounce) bag baby spinach
1 (12- to 14-ounce) jar marinated artichoke hearts, drained thoroughly (and sliced if needed; see Recipe Note)