Quick & Easy Sheet Pan Pizza

Preheat oven to 475°F (245°C). Coat an 18x13-inch rimmed baking sheet evenly with 2 tbsp extra virgin olive oil.

Stretch 1 lb pizza dough gently to the edges of the pan. If the dough shrinks back, let it rest for 5 minutes and try stretching again.

Spread 1 cup pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges for the crust.

Sprinkle 1/2 tsp garlic powder, 1 tsp dried oregano, and 1/4 tsp kosher salt evenly over the tomato sauce.

Top the pizza evenly with 2 cups of shredded mozzarella cheese followed by 1/4 cup of grated parmesan cheese.

Bake on the bottom rack for 15 to 20 minutes until the crust is golden brown and the cheese is bubbly and slightly blistered.

Remove from the oven and let cool for 5 minutes in the pan before slicing into 8 squares.