1-Getting started: Getting started with sheet pan pizza is straightforward and rewarding. First, ensure your store-bought dough has rested at room temperature for at least an hour if it was refrigerated this makes stretching it a breeze. Preheat your oven to 450°F and dust a sheet pan with cornmeal to prevent sticking and promote a crisp crust.

2-Stretching and sautéing: Once the oven is ready, stretch the dough to cover the edges of the pan. In a separate pan, quickly sauté 2 cups of fresh spinach and 1 chopped garlic clove with a pinch of salt in olive oil for about 1 minute until the spinach wilts. This step adds a fresh, vibrant layer to your pizza.

3-Assembling the Pizza: Spread 2/3 cup of pizza sauce evenly over the dough, leaving a 1/2-inch border for a nice edge. Top it with 3/4 cup grated low-moisture part-skim mozzarella cheese and 3/4 cup grated provolone cheese. Add the sautéed spinach and garlic mixture, then sprinkle 1/4 cup Parmesan cheese on top. Arrange 3/4 cup halved cherry tomatoes cut side up for a juicy burst in every bite.

4-Baking: Drizzle a bit of olive oil over everything to enhance the flavors and help with browning. Pop the pan into the oven and bake for 20 to 25 minutes until the crust turns golden and the cheese bubbles and browns beautifully. After baking, let it cool for 5 minutes, then garnish with fresh basil leaves and optional red pepper flakes for a little kick.