A friend asked if we could zoom at some point or another, sooner or later, and all things you type over text. But she actually organized the invite, which had me running to the grocers to pick up a bottle of wine to pair with ‘already made pizza dough’ I had in the fridge while stocking up a month back to avoid going to the grocery store and stand in a long line.

Every time I opened the freezer door, I stared at the dough wondering when I was going to actually use it. So – wine and sheet pan pizza it is going to be instead of the normal cocktails and dinner we opted for over the years.

By the way this recipe settled my decision:

INGREDIENTS

• 1/2 pound pizza dough, homemade or store-bought
• 3 cups cherry tomatoes
• 4 cloves garlic, 2 whole smashed, 2 grated
• 2 teaspoons fig preserves or use honey
• 1/4 cup extra virgin olive oil plus more for drizzling
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 pinch crushed red pepper flakes
• 1 pinch kosher salt and black pepper
• 1/4 cup fresh basil, chopped, plus more for serving (or 1 tablespoon dried)
• 1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
• 1-2 teaspoons fennel seeds use to your taste
• 1 cup shredded whole milk mozzarella
• 1 cup shredded fontina cheese
• 1/2 cup grated parmesan or asiago cheese
• 3 ounces pepperoni, sliced {more}

{featured image and recipe full credit here}