Sheet Pan Garlic Olive Oil Pizza (No Rise Roll Out Pizza Dough) | (2022)

Keep pizza night easy and tasty with this simple and quick sheet pan garlic olive oil pizza! This tasty oven pizza will bake up nice and easy on a sheet pan and please a crowd in minutes! It’s a super simple no knead no rise pizza dough made with olive oil that rolls out to fill a sheet pan. Perfect for those of you who are as impatient as myself and really don’t wanna wait all that dang time in the kitchen on a Friday night!

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We’ve got movies to watch and wine to pour! A quick and easy recipe, this homemade pizza dough is rolled out and ready for your favorite pizza toppings in no time! It’s just perfect for that Friday night pizza you’ve been hoping to whip up in a flash…

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This homemade pizza dough recipe is one of the easiest out there. We won’t need to have the pizza dough rise and we won’t knead it. It comes together in 4 simple steps: 1) Add dry and wet ingredients to the bowl. 2) Mix until just combined. 3) Roll out. 4) Top it and bake it.

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The best part is the simple list of ingredients. The dough uses flour, water, a little container of active dry yeast, sugar, salt, and a good drizzle of extra-virgin olive oil. It’s one of the simplest dough recipes. Once the toppings are added, we’ll finish pizza with a fresh garlic and parsley olive oil that we mix up and brush all along the crust. I like to take some of the garlic oil and dab it all along the top of the pizza as well for a mouthwatering flavorful finish.

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Make Sheet Pan Garlic Olive Oil Pizza (With Garlic and Parsley)

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This is my favorite Friday night pizza because it’s kid-friendly, everyone loves it, it feeds a crowd, and it’s crazy easy to make. I love to just toss this pizza together, bake, and be done cooking for the night so I can kick back with a glass of wine, watch a weekend movie, and have a good time! Let’s get into a few quick step-by-step instructions so we can get baking!

Make an Easy No Knead, No Rise, Pizza Dough

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Measure 3 and 1/4 cup of all purpose flour and add it to a large bowl. Before measuring out my flour, I’ll take a clean, dry wooden spoon and stir it gently so as to loosen the flour while fluffing it up so it’s not packed tightly in the container. This will help me grab a nicely aerated, accurately measured scoop of flour for baking. Level off your scoops of flour with the flat side of a knife and pour into the bowl.

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To the same bowl, add sugar, a dash of salt, and the active dry yeast. Give the dry ingredients in the bowl a quick whisk to combine.

Add Warm Water and Olive Oil To the Flour Mixture to Form a Ball of Dough

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To the same bowl, add 1 cup of warm water that’s been heated to somewhere in between 110 to 115 degrees. This will help to activate the instant yeast that’s been whisked into the flour. I simply take a basic kitchen thermometer and stick it into the heated water to get a quick reading of how hot it is right before splashing it into the bowl.

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Now add in a drizzle of oil oil. Rub your hands with a little olive oil as needed and mix everything together with your hands. It will form a sticky kind of dough, so this helps to keep your hands from getting too sticky along with it.

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Mix together until just barely combined. If the dough seems dry, sprinkle in little bits of water or a dash more of olive oil to help it along. If the dough seems too wet, sprinkle in a little more flour. This dough is meant to be moist and a little sticky. Form the dough into a ball and quickly dust a counter surface with some all purpose flour. Place your dough ball on the flour dusted surface and gently press the top of the dough down with your hand to form a small oval disk.

Roll Out Your Pizza Dough

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Use a rolling pin that’s been dusted with a little flour and roll out your pizza dough on a flour dusted surface. Roll into a large enough rectangle to fit a cookie sheet or sheet pan. We’ll be using an 18 x 13 baking sheet as our pizza pan. When you’ve got your general shape rolled out, gently flip your sheet pan over the dough to make sure it fits.

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Roll the pizza dough over your rolling pin to carry and transfer it over to the sheet pan.

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Now gently press the pizza dough all around into the edges of the pan. It most definitely does not have to look perfect. In fact, imperfection creates the best pizza! Beautiful, rustic homemade pizzas are the best!

Poke Your Sheet Pan Olive Oil Pizza Dough With A Fork and Add Pizza Sauce

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Take a fork and poke the pizza dough all over to help keep an even surface as it bakes. This will help to keep everything level in the sheet pan. Next ladle on some tomato sauce! Use anywhere between a 1/2 a cup and 3/4 cup.

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You don’t want the pizza to be too wet! We want to let the other ingredients shine as well! You can use anyone of your favorite pizza sauces. I actually use the Cotsco Kirkland brand organic marinara sauce and it adds a delicious flavor to the pizza… Spread the sauce evenly in one thin layer all over our homemade olive oil pizza dough.

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Add Mozzarella Cheese, Spinach, Pepperoni or… Your Favorite Toppings!

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This is the most fun part! Layer on a nice melty shredded cheese! I use shredded Kirkland brand mozzarella cheese. You might also choose to sprinkle in a little ground or shredded parmesan cheese as well, if desired, for added character and flavor. Top off the mozzarella with pieces of pepperoni and fresh green spinach (or fresh basil leaves). Feel free to add your favorite toppings such as thinly sliced bell pepper, or olives!

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I use pepperoni we bought from the deli counter that comes in larger slices. I’ll quarter the large slices into small triangles and top our pizzas with that! I always keep spinach and deli cuts in the fridge for salads and sandwiches and I keep the Kirkland marinara for spaghetti nights. It always works out nicely to have all these ingredients handy since they kinda pull double duty in the fridge.

Make a quick garlic olive oil & Parsley Drizzle For The Pizza!

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Since we made a quick shortcut dough, we have 5 minutes to toss together this delicious garlic oil that adds one more tasty pop of flavor! Finely mince up a few fresh garlic cloves and put it in a small bowl. Add dried or fresh minced parsley (or dried oregano) to the garlic and give it a generous drizzle of olive oil. Stir these together with a spoon and brush this all over the sides and the crust of the pizza.

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A pastry brush comes in handy for this to get a quick brush in. Now take the remaining garlic and and herb oil and dot the pizza all over on top with small bits of the oil mixture.

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The smell coming out of the oven will be amazing when it bakes… Feel free to add other fresh herbs to your garlic olive oil, if desired. Fresh rosemary, fresh thyme, or oregano would all work beautifully.

Bake Your Homemade Sheet Pan Garlic Olive Oil Pizza

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Bake your pizza in a 375 degrees F oven for 20 to 25 minutes or until the cheese is bubbly, melted, and edges are golden brown. Check sooner if your oven is fast or leave a little longer if it is needed. Serve hot! Since it is a rather large pizza, I like to make one cut down the center of the sheet pan pizza.

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Using a wide metal spatula, I’ll pick up one half of the pizza from the sheet pan and slide it onto a big wooden pizza peel then cut it into square pieces. I’ll bring the pizza peel to the table and serve it straight away! When that disappears (usually in minutes), I’ll go back and serve up the second half.

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This really is one of my family’s favorite pizza recipes for on the fly fresh pizza on Friday nights. I always look forward to making it and letting that tasty garlic herb pizza smell just fill the kitchen.

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It’s totally a TGIF moment for me when it comes outta the oven hot and fresh! I hope you try this quick no rise, no knead sheet pan pizza for you and your family! If you do, let me know what you did to make it your own! What toppings did you use? What herbs did you add?

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Cheers to bringing Fridays back with fun, savory homemade bakes!

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Sheet Pan Garlic Olive Oil Pizza (No Rise Roll Out Pizza Dough)

This tasty oven pizza will bake up nice and easy on a sheet pan! It's a super simple no knead no rise pizza dough made with olive oil. Just roll it out, press into your pan, top it, and bake. Perfect for those of you who are as impatient as myself and really don’t wanna wait all that dang time in the kitchen on a Friday night!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

0 mins

Total Time 35 mins

Equipment

  • 1 18 x 13 Baking Sheet

  • 1 large mixing bowl

  • 1 Roller

  • 1 Ladel or Wide Spoon

Ingredients

  • 3 ¼ cup All-Purpose Flour I used King Arthur Flour
  • 1 tbsp plus 2 tsp Active Dry Yeast I used Red Star Active Dry Yeast
  • 2 tbsp Olive Oil for pizza dough
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 cup Heated Water Heated to between 110 and 115 degrees
  • 1/2 cup Pizza Sauce Your Favorite Brand
  • 3 ¼ cup Shredded Mozzarella Cheese
  • 6 to 10 thin sliced Deli Pepperoni I quartered the large slices into smaller pieces for topping
  • 1 cup Fresh Spinach Loosely packed
  • 1 tbsp Fresh Minced Garlic
  • 1 tbsp Crushed Dried Parsley or Dried Oregano
  • 3 tbsp Olive Oil for garlic herb oil

Instructions

  • Pre-heat your oven to 375 degrees F. Measure 3 and 1/4 cup of all purpose flour and add it to a large bowl. To the same bowl, add sugar, a dash of salt, and the active dry yeast. Lightly whisk these to combine.

  • To the same bowl, add 1 cup of warm water that’s been heated between 110 and 115 degrees. This will help to activate the instant yeast that’s been whisked into the flour.

  • Now add in a drizzle of oil oil. Rub your hands with a little olive oil as needed and mix everything together with your hands. It will form a sticky kind of dough.

  • Mix together until just barely combined. If the dough seems dry, sprinkle in little bits of water or a dash more of olive oil to help it along. If the dough seems too wet, sprinkle in a little more flour. Form the dough into a ball and quickly dust a counter surface with some all purpose flour.

  • Use a rolling pin that’s been dusted with a little flour and roll out your pizza dough into a large enough rectangle to fit an 18 x 13 sheet pan or cookie sheet. or sheet pan. Roll the pizza dough over your rolling pin to carry and transfer it over to the sheet pan.

  • Gently press the pizza dough all around into the edges of the sheet pan. Take a fork and poke the pizza dough all over to help keep an even surface as it bakes. This will help to keep everything level in the sheet pan.

  • Next ladle on some tomatoey pizza sauce! Use anywhere between a 1/2 a cup and 3/4 cup. Spread the sauce evenly in one thin layer all over our homemade olive oil pizza dough. Top with shredded mozzarella cheese in a nice evenly distributed layer. Top with fresh spinach leaves and pepperoni slices, if desired.

  • Make the garlic herb oil: Finely mince the fresh garlic cloves and put in a small bowl. Add dried or fresh minced parsley to the garlic and give it a generous drizzle of olive oil. Stir these together with a spoon and brush this all over the sides and the crust of the pizza. Use the garlic olive oil to dot all over the top of the pizza too for added flavor, if desired.

  • Transfer sheet pan olive oil pizza to the oven and bake at 375 degrees F for 20 to 25 minutes or until edges are golden brown and cheese is melty with some golden spots. Serve hot.

Keyword easy pizza dough, easy pizza ingredients, garlic herb pizza, garlic pizza, homemade pizza dough, homemade pizza recipe, no knead pizza dough, no rise pizza dough, olive oil pizza, pan pizza, pizza, pizza toppings, roll out pizza dough, sheet pan pizza

Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!

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