Store-bought dough brings homemade pizza into the realm of easy weeknight cooking. To simplify prep even further, we took a cue from rectangular focaccia-like Sicilian pizza and Roman pizza al taglio.
This recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, is for a sheet-pan pizza that doesn’t require dividing and shaping the dough and can be baked in a single batch without a pizza stone.
