This is the kind of dinner that shows up on the table on days when we donโt have a plan. Itโs as good at room temperature as it is right out of the oven, especially for hot August days when you might want to make it ahead of time, to avoid blasting the oven late in the day. Itโs also delicious grilledโto do this, just generously brush the dough with olive oil, then grill on both sides, topping the dough with cheese and vegetables
Sheet Pan Summer Pizza
3 Tbsp. extra-virgin olive oil
1 (16-ounce) ball store-bought pizza dough, at room temperature
5 oz. mozzarella, pulled or sliced into stringy pieces (or shredded low-moisture mozzarella if grilling; see Note)
1 1/2 c. 1 to 2 cups cherry tomatoesย (the sweetest you can find), halved
Kernels from 2 ears corn
1/4 Small red onion, sliced
Dash of garlic salt
Kosher salt and freshly ground black pepper to taste
Fresh thyme leaves or torn basil, for servingย
Preheat the oven to 450ยฐF.
Grease an 18 x 13-inch sheet pan with 2 tablespoons of the olive oil, then drop the ball of dough in the middle, pressing and stretching it out with your fingers so it reaches the edges. If it starts resisting the stretch, let the dough rest a few minutes and try again.
Scatter the mozzarella on top, leaving a 1-inch border around the edges. Sprinkle with the tomatoes, corn, an red onion. In a small bowl, mix the remaining 1 tablespoon olive oil with the garlic salt and brush this mixture around the perimeter of the pizza dough. Season all over with salt and pepper.
Bake until the cheese is bubbling and the curst looks golden-brown, about 15 minutes. Remove from the oven and top with thyme before serving. The pizza is great hot, warm, or at room temp.
NOTE: If youโre grilling itโs helpful to use low-moisture shredded mozzarella as opposed to the fresh mozz, which can get a little watery without the high blast of an ovenโs top heat.
