Pepperoni Sheet Pan Pizza

Ingredients

• One batch 3-Minute Pizza Dough, or a fresh 1-lb ball from the store
• 1 can (15 oz) whole peeled tomatoes, broken into small pieces (juices included)
• 1 Tbsp roasted garlic paste, or 1 clove fresh garlic, minced
• 1 Tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ½ tsp red pepper flakes
• 2 cups shredded mozzarella cheese
• 5 oz sliced pepperoni
• ¼ cup finely grated Parmesan cheese

Directions

1. If refrigerated, pull the dough about 45 minutes before using (or use a fresh ball straight after rising). Preheat the oven to 500°F.
2. Mix the tomatoes, garlic, olive oil, salt, and red pepper flakes in a bowl.
3. On a lightly floured counter, stretch the dough to about 8x11. Lightly oil a 13x18 sheet pan, transfer the dough, and keep stretching and pressing until it reaches the edges evenly.
4. Spread on about half the tomato sauce, top with the mozzarella, then the pepperoni.
5. Bake until gorgeously brown, about 15 minutes — a few dark spots are a feature, not a bug.
6. Sprinkle with the Parmesan, slice, and pig out.