Sheet Pan Pizza
This Sheet Pan Pizza is the easiest weeknight dinner ever! Perfectly thick, crispy, yet chewy pizza crust is topped with plenty of shredded mozzarella, a hint of Parmesan, and all your family’s favorite pizza toppings!
You’ll Love This
- It’s so quick and easy! We do sheet pan pizza every Friday night at our house. And to be honest, we sometimes eat it one other night of the week as well. It’s so easy to throw together. I’ve always got a frozen ball of pizza dough in the fridge. And it’s something I know my daughter will always eat!
- It’s a great “clean out the fridge” meal! Our family’s favorite pizza toppings include all the veggies we can find, lots of different kinds of cheeses, and usually some kind of homemade pesto or sun-dried tomato sauce. Pizza is our favorite way to use up those odds and ends hanging around in the fridge. A few olives, the last couple balls of mozzarella, or the leftover pepperoni from mini biscuit dough calzones become the perfect pizza toppings!
- You can customize the toppings to suit your family’s tastes! If you’ve got picky eaters, chances are good pizza is on their list of favorite foods. Even if it’s plain cheese or just pepperoni – pizza is usually something that everyone will eat! When we can’t all agree on the toppings, we’ll section off the pizza and let each person add whatever sauce, cheese, and toppings they want. That way we all get something we like and everyone helps make dinner!
Instructions
Oil a large baking sheet with 1 tablespoon olive oil. Gently press pizza dough into the pan, making sure it’s spread all the way out to the edges. Poke holes in the crust all over with a fork.
Brush with remaining tablespoon olive oil and par-bake the crust by itself for 5-7 minutes. Spread crust with pizza sauce and sprinkle with oregano and garlic powder.
Sprinkle Parmesan cheese in an even layer across the pizza.
Sprinkle the mozzarella in an even layer across the pizza.
Add pepperoni in a single layer.
Add sausage, breaking it up into 1/2″-3/4″ pieces.
Add sliced green pepper and onion. Brush crust with olive oil if desired.
Bake for 20 minutes or until cooked through. Allow to cool a few minutes, then slice and enjoy!
Tips
- You should definitely try out my Quick Pizza Dough or No-Knead Pizza Dough for this sheet pan pizza! Both come together very easily – the quick pizza dough is ready in about an hour with minimal prep work. And the no-knead pizza dough requires no prep work other than stirring the ingredients together, but it will have to rise for at least 8 hours. Of course, store-bought dough will always work in place of homemade as well!
- Use just 1 pound of dough instead of 2 pounds for a thinner crust! We have tried this recipe both ways and it turns out delicious with 1 or 2 pounds of dough! If you’re just using 1 pound of dough, you can skip the 5-7 minute par-bake mentioned in the recipe card. The dough will be thin enough that it will cook through with the toppings on it. But if you’re using 2 pounds of dough (as the recipe calls for), don’t skip the par-bake. It will ensure that you get the crust perfectly crispy on the outside and chewy on the inside without being soggy!
- Use more shredded mozzarella in place of the Parmesan. If you don’t have Parmesan on hand, just add more mozzarella (or any other cheese) in its place! I love the addition of Parmesan because it adds more depth of flavor with a hint of salty nuttiness. But you really can use literally any cheese that you’ve got in your fridge!
- You don’t have to cook the sausage before you bake the pizza. You’ll notice that in this recipe, I don’t cook the sausage before adding it to the pizza. This was a little trick I picked up from my favorite pizzeria in town – and I’ve never cooked sausage for a pizza since! The sausage cooks right in the oven, ON the pizza. That means one less dish for you to wash and the sausage imparts more flavor on the pizza because the bit of grease that normally cooks off in the saute process goes right into the pizza!
Try these easy pizzas next!
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Sheet Pan Pizza
This Sheet Pan Pizza is the easiest weeknight dinner ever! Perfectly thick, crispy, yet chewy pizza crust is topped with plenty of shredded mozzarella, a hint of Parmesan, and all your family’s favorite pizza toppings!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Ingredients
- 2 lbs. pizza dough (homemade or store-bought)
- 2 tablespoons olive oil, divided
- 1 cup pizza sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup shredded Parmesan
- 8 oz. shredded mozzarella cheese
- 1/4 cup sliced pepperoni
- 8 oz. loose mild Italian sausage
- 1/2 green pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- grated Parmesan for garnish, optional
Instructions
- Heat oven to 500 degrees.
- Oil a large baking sheet with 1 tablespoon olive oil. Gently press pizza dough into the pan, making sure it’s spread all the way out to the edges. Poke holes in the crust all over with a fork.
- Brush with remaining tablespoon olive oil and par-bake the crust by itself for 5-7 minutes.
- Spread crust with pizza sauce and sprinkle with oregano and garlic powder.
- Sprinkle Parmesan cheese in an even layer across the pizza.
- Sprinkle the mozzarella in an even layer across the pizza.
- Add pepperoni in a single layer.
- Add sausage, breaking it up into 1/2″-3/4″ pieces.
- Add sliced green pepper and onion.
- Brush crust with olive oil if desired.
- Bake for 20 minutes or until cooked through.
- Allow to cool a few minutes, then slice and enjoy!
Notes
You should definitely try out my Quick Pizza Dough or No-Knead Pizza Dough for this sheet pan pizza! Both come together very easily – the quick pizza dough is ready in about an hour with minimal prep work. And the no-knead pizza dough requires no prep work other than stirring the ingredients together, but it will have to rise for at least 8 hours. Of course, store-bought dough will always work in place of homemade as well!
Use just 1 pound of dough instead of 2 pounds for a thinner crust! We have tried this recipe both ways and it turns out delicious with 1 or 2 pounds of dough! If you’re just using 1 pound of dough, you can skip the 5-7 minute par-bake mentioned in the recipe card. The dough will be thin enough that it will cook through with the toppings on it. But if you’re using 2 pounds of dough (as the recipe calls for), don’t skip the par-bake. It will ensure that you get the crust perfectly crispy on the outside and chewy on the inside without being soggy!
Use more shredded mozzarella in place of the Parmesan. If you don’t have Parmesan on hand, just add more mozzarella (or any other cheese) in its place! I love the addition of Parmesan because it adds more depth of flavor with a hint of salty nuttiness. But you really can use literally any cheese that you’ve got in your fridge!
You don’t have to cook the sausage before you bake the pizza. You’ll notice that in this recipe, I don’t cook the sausage before adding it to the pizza. This was a little trick I picked up from my favorite pizzeria in town – and I’ve never cooked sausage for a pizza since! The sausage cooks right in the oven, ON the pizza. That means one less dish for you to wash and the sausage imparts more flavor on the pizza because the bit of grease that normally cooks off in the saute process goes right into the pizza!
Nutrition
- Serving Size:
- Calories: 276
- Sugar: 1.7 g
- Sodium: 742.7 mg
- Fat: 11.6 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 25.8 g
- Fiber: 1.2 g
- Protein: 16 g
- Cholesterol: 24.7 mg
Can you par-bake a few hours before baking? I’m looking to make a few pizzas for a birthday party and I’d like to get some prep work done before guests arrive.
Yes! Great idea! I would par-bake until the crust is just barely starting to turn light golden brown. Then I’d let it cool in the pan for a few minutes, then transfer to a cooling rack to cool the rest of the way. That way the pizza crust won’t get soggy. Great question, Hannah!
Oven temp waaay too hot if you are using a gas oven. The ingredients are good, but the time and temp are not. Perhaps cook at 425/450 instead of 500 degrees.
I did the 500 for 5-7 minutes
Dropped it down to 425 for 25 minutes and it turned out great.
Kids loved it!
Great idea, Leslee!
hi! can you recommend a sheet pan size? thanks!
Yes! Here’s a link to my fave sheet pans: https://amzn.to/36odYop
Should I put parchment paper on the sheet pan? Will the pizza stick if I dont?
Thanks
You could absolutely use parchment paper to keep the pizza from sticking! I like to oil mine with 1 tablespoon of olive oil (as mentioned in the recipe) but parchment paper or even aluminum foil would work great as well!
What if I only have 1 1/2 lbs pizza dough? Do I have to prebake?
I like a crispy crust, so I’d recommend still par-baking at least for a few minutes. If you prefer a chewier crust though, it might be okay with par-baking. Good question, Sandy!
I’ve made this twice using 1 lb pizza dough. The first time it was way too crispy. I use a gas range and 500° for 20min gave me an overcooked pizza. I made it last night and cooked it at 500° for 12 mins and it was perfect…crust a little soft and chewy, but not too doughy. I don’t pre-bake the pizza dough either. My whole family loves this recipe…thank you!