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A Sheet Pan Pizza Recipe is my favorite homemade pizza dough baked in a sheet pan – it serves more people! It’s easy to make, soft and cheesy, with your favorite toppings – the best dinner recipe ever!
I admit I was scared of homemade pizza for years, opting instead to order pizza or bake a frozen one whenever we got a craving. But then I started playing around with easy pizza dough recipes and realized how easy (and delicious) homemade pizza is. Round pizza is good, sheet pan pizza is better! You don’t need a pizza peel, pizza oven, or any special equipment – just a sheet pan or cookie sheet. We turn it into a dinner board with veggies or salad and it’s our favorite Friday night dinner.
Ingredient Notes
- Pizza dough: See the options below
- Pizza toppings: I have a homemade pizza sauce, but you can use your favorite store bought (I love Rao’s). As for the meat and other things, we love pepperoni and olives but use whatever you like!
How to Make Sheet Pan Pizza
- Grease a sheet pan with cooking spray or brush with olive oil. I like using a sheet pan with 1-inch sides. You can use a half sheet pan for a thinner crust or a 10×15 or 11×13-inch for a thicker crust.
- I like to press the dough into the pan and spread it out with my fingers.
- Top the pizza with pizza sauce (I love that homemade recipe), cheese, and your favorite toppings.
- The baking time will vary based on the kind of dough you use. On average, it will take about 15 minutes for the pizza to cook, but keep an eye on it. Once the crust is golden, and the cheese is melted, it’s done.
- Allow the pizza to rest at room temperature for a couple of minutes before slicing and serving it – if you cut it too soon the cheese will slide off.
Topping Ideas
The sky’s the limit when it comes to pizza toppings! Need some ideas? Here are some favorites we love:
- Sauce: I love my homemade pizza sauce or pick up a jar at the store. Or, swap it for pesto, BBQ sauce, or garlic oil, depending on the kind of flavors you want.
- Cheese: Any good melting cheese works! Mozzarella is classic, but other kinds work great, too. Provolone, Gruyere, and cheddar… just match the cheese to the other toppings. Oh, and some grated Parmesan cheese is always good, too.
- Meat: Cooked Italian sausage, bacon, shredded chicken, ground beef, or ground turkey are just a few. Or try some pepperoni and salami.
- Veggies: Quick cookie veggies like thin-sliced mushrooms, diced bell peppers, sliced olives, spinach, sliced onions, and minced garlic are all great choices.
- Seasonings: Sprinkle on some Italian seasoning, dried oregano, red pepper flakes, or black pepper.
- Fresh herbs: Garnish your sheet pan pizza with chopped fresh basil, parsley, or thyme for a pop of color and flavor.
Storing Instructions
Once your pizza is cooled, you can store leftovers in an airtight container in the refrigerator. Reheat a slice in the air fryer to make it crispy!
Expert Tips
- Be sure to preheat the oven to at least 475°F before baking the pizza. This will help you avoid a soggy pizza crust! You can also preheat the baking sheet for a crispier crust.
- If you’re having trouble rolling out the dough, use your hands to press it into the size you need.
- I like to sprinkle the cheese over the sauce and then some more over the rest of the toppings. This makes it extra cheesy and also helps keep the toppings in place.
- Don’t overload the pizza with too many toppings – it’s better to pick a few favorites!
- However, with a pizza sheet it can be hard to transfer this to a hot pan, so I recommend just making sure your oven is preheated. If you’re using a pizza stone, you can place the sheet pan on top of it.
Sheet Pan Pizza Recipe
Ingredients
- 1 recipe pizza dough see note
- ½ cup pizza sauce
- 3 cups shredded mozzarella cheese divided
- Assorted toppings pepperoni, olives, etc
Instructions
- Preheat oven to 475°F. Grease a 10×15 or 11×15-inch pan with nonstick cooking spray or grease it with olive oil.
- Roll out the pizza dough to the size of the pan (sometimes it’s easier to press it out with your hands). Transfer it to the prepared pan.
- Top with sauce, then add 2 cups of cheese and toppings. Top with remaining cheese.
- Bake until pizza dough is golden and cheese is melted, approximately 15 minutes but this will depend on what pizza dough you’re using.
- Allow to sit for 2 minutes before slicing. Serve hot, store leftovers in refrigerator for up to 2 days.
- To make Sheet Pan Pizza Board: Place sliced pizza on a 20-inch food board. Surround it with raw vegetables and assorted dips.
Recipe Notes
- For the sauce, you can use my homemade recipe or a jar. Or substitute pesto or bbq sauce!
- Toppings: I love pepperoni but you can make this all cheese or add any of your favorites.
- Recipe from Big Boards for Families by Sandy Coughlin.
Recipe Nutrition
Pizza Recipes
Give this pizza on a sheet pan a try for your next pizza night! It’s such an easy way to make homemade pizza – Enjoy!
