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!
- 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
- 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!
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!
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Keywords: cookie sheet pizza, pizza baking sheet, pizza sheet