Sheet Pan Pizza

Sheet Pan Pizza is my go-to when I want to feed a crowd with minimal effort. Instead of making individual pies, I spread the dough onto a baking sheet, top it with my favorite ingredients, and bake until the crust is golden and the cheese is bubbly. It’s simple, customizable, and always a hit at family dinners, parties, or game nights.

Why You’ll Love This Recipe

I like this recipe because it’s quick, flexible, and doesn’t require a special pizza stone. The sheet pan creates a crust that’s crisp on the edges but still soft and chewy in the middle. I also love how much freedom I have with toppings—whether I want something classic like pepperoni and mozzarella or something unique like roasted veggies and goat cheese. It’s also a perfect recipe for getting everyone involved since I can let each person add their own toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pizza dough (store-bought or homemade)

• Olive oil

• Pizza sauce or marinara sauce

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Toppings of choice (pepperoni, mushrooms, onions, bell peppers, sausage, olives, etc.)

• Dried oregano or Italian seasoning

• Fresh basil for garnish (optional)

Directions

1. I preheat the oven to 450°F and lightly oil a large sheet pan.

2. I stretch the pizza dough to fit the sheet pan, pressing it into the edges.

3. I brush the dough lightly with olive oil, then spread sauce evenly over the top.

4. I sprinkle mozzarella and Parmesan cheese over the sauce.

5. I add my favorite toppings, spreading them evenly across the surface.

6. I bake for 15–20 minutes, until the crust is golden brown and the cheese is melted and bubbling.

7. I let the pizza cool for a couple of minutes before slicing into squares or rectangles.

Servings and timing

This recipe serves about 6–8 people, depending on portion sizes. It usually takes me 15 minutes to prep and 20 minutes to bake, making it ready in about 35 minutes total.

Variations

Sometimes I make a white pizza by skipping the red sauce and using olive oil, garlic, ricotta, and spinach. I’ve also tried a barbecue chicken version with BBQ sauce, shredded chicken, and red onions. For a vegetarian option, I like loading it up with roasted vegetables and fresh herbs.

storage/reheating

I store leftover pizza slices in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in a 375°F oven for 8–10 minutes to bring back the crispiness. I avoid the microwave since it makes the crust soggy.

FAQs

Can I use store-bought dough?

Yes, I often use store-bought dough to save time, but homemade dough works just as well.

How do I keep the crust from getting soggy?

I brush the dough with olive oil before adding sauce and make sure not to overload the pizza with too many toppings.

Can I make this ahead of time?

I sometimes par-bake the crust for 7–8 minutes, let it cool, then add toppings and bake when I’m ready to serve.

Do I need to use a special pan?

No, I just use a standard rimmed baking sheet, and it works perfectly.

What’s the best way to cut sheet pan pizza?

I usually use a sharp chef’s knife or kitchen scissors to cut it into squares or rectangles for easy serving.

Conclusion

Sheet Pan Pizza is one of my favorite easy meals because it’s fast, versatile, and always satisfying. I love how I can make it with whatever ingredients I have on hand and serve a whole family with just one pan. Whether it’s a casual weeknight dinner or a fun weekend gathering, this recipe never fails to bring everyone together around the table.

Sheet Pan Pizza

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Sheet Pan Pizza is a quick, crowd-pleasing meal made by stretching pizza dough onto a sheet pan, topping it with sauce, cheese, and your favorite toppings, then baking until golden and bubbly. It’s perfect for busy weeknights or fun gatherings.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 cup pizza sauce or marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1–2 cups toppings of choice (pepperoni, mushrooms, onions, bell peppers, sausage, olives, etc.)
• 1 tsp dried oregano or Italian seasoning
• Fresh basil for garnish (optional)

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Instructions

1. Preheat the oven to 450°F (232°C) and lightly oil a large sheet pan.
2. Stretch the pizza dough to fit the sheet pan, pressing it into the corners.
3. Brush the dough lightly with olive oil and spread pizza sauce evenly over the top.
4. Sprinkle mozzarella and Parmesan cheese over the sauce.
5. Add desired toppings evenly across the surface.
6. Sprinkle with dried oregano or Italian seasoning.
7. Bake for 15–20 minutes, until the crust is golden and the cheese is melted and bubbly.
8. Let cool slightly, then slice into squares or rectangles and serve.

Notes

• Use parchment paper for easier cleanup and to prevent sticking.
• Par-bake the crust for 7–8 minutes if making ahead.
• Don’t overload with toppings to avoid soggy crust.
• Store leftovers in the fridge and reheat in the oven to maintain crispiness.

Nutrition

• Serving Size: 1/8 of pizza
• Calories: 290
• Sugar: 3g
• Sodium: 480mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 20mg