Classic Marinara Sheet Pan Pizza


You want pizza tonight? That’s where our 4-hour no-knead pizza dough recipe comes in clutch. Start with that dough and any pasta sauce: we’re partial to our Nana’s Red Sauce). Then toss on a few simple toppings. Vegan Parm and mozz do the trick here with just some herbs and olive oil. Or, if you can’t be bothered, Wicked has you covered with our quick, easy and delicious pizzas available at Tesco stores in the UK, SOK in Finland, and Kroger stores in the US.


  • Pan-demic Sheet Pan Pizza Dough
  • Good olive oil 
  • 1/2 cup grated vegan Parm
  • 1/2 cup shredded vegan mozzarella
  • Fresh ground black pepper
  • 1/2 tsp Italian seasoning or dried oregano
  • 1/2 cup pasta sauce, such as Nana’s Red Sauce
  • Fresh herbs, such as basil (optional)


  1. Make the dough first. You can make the toppings while the dough proofs. 
  2. Preheat the oven to 475ºF (225ºC).
  3. Drizzle some olive oil over the dough, then sprinkle on the cheeses. Grind some pepper over the top, then scatter on the Italian seasoning.  
  4. Spoon the pasta sauce over the pizza in a few thick stripes.
  5. Bake until puffed and crispy on the edges, about 25 minutes. If you have some fresh herbs, sprinkle them over the top.


  • For an extra crispy bottom crust, preheat a baking stone in your oven. Bake the sheet pan pizza on the baking stone. 
  • Make it Wicked Meatier by adding sliced vegan pepperoni, such as Field Roast. 

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