Jenny Rosenstrach's 'Cheater Sheet-Pan' Tomato and Corn Pizza Gets Dinner on the Table in 25 Minutes

Jenny Rosenstrach, author of 'The Weekday Vegetarians Get Simple' cookbook uses store-bought dough and a sheet pan for an easy weeknight dinner recipe

When she can't find a meal that excites everyone in her family, Jenny Rosenstrach turns to pizza.

"If you're looking for a dinner to please everyone, pizza is almost always the right answer," says the author of The Weekday Vegetarians Get Simple cookbook. Her 25-minute recipe for tomato and corn pizza "delivers on every level."

"During the week I can’t be bothered with a pizza stone and making my own dough. This recipe relies on store-bought dough and a cheater sheet-pan technique that gets dinner on the table fast," says Rosenstrach.

Her method involves placing a dough ball in the middle of a greased sheet pan and using your fingers to stretch it to the corners. No rolling pin, floured surface or tossing dough into the air.

"It’s easy to add ingredients to any specific corner to cater to kids who might have strong opinions of what they do and do not want on their pie," she adds.

Related: Sara Forte Says Her 'Classic' Key Lime Pie Recipe 'Requires No Skill' (Exclusive)

Jenny Rosenstrach's Sheet-Pan Tomato and Corn Pizza

3 Tbsp. extra-virgin olive oil, divided

1 (16-oz.) ball fresh store-bought pizza dough, at room temperature

8 oz. fresh mozzarella, pulled or sliced into pieces

1½ cups cherry tomatoes, halved

1 cup fresh corn kernels

½ cup thinly sliced red onion (from 1 small onion)

⅛ tsp. garlic salt

Kosher salt

Freshly ground black pepper

Fresh torn fresh basil, for serving

1. Preheat oven to 450°. Grease an 18x13-inch sheet pan with 2 tablespoons of the olive oil. Place the ball of dough in the middle of pan, pressing and stretching it out with your fingers so it reaches the edges. If dough resists stretching, let it rest a few minutes, and try again.

2. Scatter the mozzarella on dough, leaving a 1-inch border around the edges. Sprinkle with tomatoes, corn and red onion. Stir together garlic salt with remaining 1 tablespoon olive oil in a small bowl; brush mixture around edge of pizza dough. Sprinkle all over with salt and pepper.

3. Bake in preheated oven until cheese is bubbling and the crust is golden-brown, 15 to 20 minutes. Remove from oven, and top with basil before serving.

Serves: 8
Active time: 10 minutes
Total time: 25 minutes

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