Sheet Pan Pizza has become our go-to pizza at least once a week! This pizza is SO easy to make, cooks quicker than delivery, and tastes better than ANY pizza chain. Grab fresh pizza dough from your grocery store’s deli or your favorite pizza place and load up the toppings however you want. I promise this will be your new favorite pizza!
I’ve tried making lots of different types of pizza – homemade dough, white garlic pizza, pizza with arugula, old school cafeteria pizza. The list is long and, as you might have guessed, I’ve tried them all because I love pizza. It would be my chosen last meal and I’d eat it in some form every day if it didn’t make me fat! But THIS Sheet Pan Pizza is by far the best I’ve made.
I use store bought fresh pizza dough from the Publix deli. The crust bubbles up perfectly! I have used many of the store bought roll-out doughs. Although they aren’t my favorite, they are still really great in this recipe. Use what you can find but make sure its raw pizza dough that you can form to the pan. My favorite toppings are pepperoni, crumbly Italian sausage and sliced green peppers but the world is your pizza (see what I did there).
Here’s how I make my Sheet Pan Pizza:
*If you have time, take the dough out of the fridge about an hour to an hour and a half and let it sit on the counter to expand.
Step 1: Preheat your oven to 400 degrees.
Step 2: Lightly spray a sheet pan with non-stick spray. Spread the dough out on the pan, pushing the sides up the sides of the pan and folding it over a little to create a crust. Once you’ve spread out the dough to the edges of the pan, drizzle the dough with a little olive oil and spread it around with your fingers. Sprinkle with Italian seasoning, garlic powder, and sea salt. Use a fork and puncture the dough in a few places. Put the dough (no toppings yet) in the oven for about 5-7 minutes. If it starts to bubble, simply take your fork and pierce the dough again in the bubbles.
Step 3: Once the dough has cooked just to get the rawness out, take it out of the oven. Spread your ingredients onto the pizza dough. Start with whatever kind of sauce you’re using (I use regular pizza sauce), sprinkle with shredded mozzarella cheese, and whatever other ingredients you like.
Step 4: I like to add a little fennel and Italian seasoning to the top of the pizza before cooking. Cook the pizza for 15-20 minutes or until the crust is to your liking.
Sheet Pan Pizza
Ingredients
- 1 container of fresh pizza dough (from deli)
- 3-4 tbsp pizza sauce
- 8 oz shredded mozzarella cheese
- 10-12 slices pepperoni (or as much as you like)
- 1/2 lb cooked Italian sausage
- 1 green bell pepper, sliced
- 1 tbsp olive oil
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 2 large pinches sea salt
- 2 tsp fennel seeds
Instructions
- If you have time, take the dough out of the fridge an hour to an hour and a half and leave it on the counter on parchment paper to expand.
- Preheat oven to 400°.
- Spray the pan lightly with non-stick spray. Spread the dough onto the pan and press to the edges slightly to form a crust. Using a fork, puncture the dough in 5-6 places to prevent bubbles. Drizzle the dough with olive oil, spreading it around with your fingers. Sprinkle with the Italian seasoning, garlic powder, and sea salt.
- Cook the raw dough for 5-7 minutes. If bubbles start to from in the middle of the dough, just push them down with a fork or pierce them. If bubbles form in the crust, keep all of those!! Once the rawness has come out of the dough, remove from the oven.
- Cook Italian sausage if using.
- Top the dough with sauce, cheese, and the toppings of your choice. Sprinkle with a little more Italian seasoning and the fennel seed.
- Put back in the oven and cook for 15-20 minutes or until the crust is done to your likeness and all the cheese is melted.
Items I used for this recipe:
Commercial Grade Sheet Pans – they’re the best!
Fennel Seeds I love for pizza.
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p style=”text-align: center;”>Delicious Pizza Sauce
