Sheet Pan Pizza is Exactly what a Party Needs.
It’s easy to put together and I’m so in love with everything sheet pan lately. I’ve made entire meals using either my stone sheet pan this aluminum sheet pan, roasting everything at once. Then I got this wild idea to make a sheet pan pizza.
I used my alumium sheet pan because I took my oven up to 550 degrees. You don’t have to do that. You can make this pizza at 400 or 450 degrees, but it may take a little longer to bake. I love this stone baking sheet and it will go up to 450 degrees. I bake or roast every day in the stone sheet pan.
I use store-bought dough which is about 16 ounces, and I stretch it thinly in the pan. It does not have to reach the sides. We love thin crust, and I try to get it as thin as possible without making holes.
I have a few pizza secrets for easy sheet pan pizza.
- If you don’t have time to make homemade dough, use store bought dough (read below to see my favorite).
- Use pizza sauce sparingly.
- Scatter your toppings.
- Go light on cheese when using fresh mozzarella.
- Go ahead and mix your meats. We love Italian sausage and pepperoni, but we scatter instead of layer.
- Allow ingredients like cheese to come to room temperature so everything bakes evenly.
- Put fresh herbs such as basil on pizza when it comes out of the oven.
My Favorite Store Bought Pizza Dough for Sheet Pan Pizza
When you need to make a lot of pizza use a grocery store dough. One batch fits the sheet pan almost perfectly. After testing out a few, Trader Joe’s pizza dough is my favorite and this is not a paid post. It doesn’t have the same elasticity of Publix dough, but it’s much easier to work with and more consistent in baking.
My Favorite Pizza Sauce for Sheet Pan Pizza
My second secret is to use pizza sauce sparingly. An overload of sauce won’t allow the crust to brown properly and it’s not necessary. Think of the pizza sauce as more of a condiment for your toppings. I use a high quality brand of tomato puree, add a tad of olive oil, salt, pepper and sometimes some fresh oregano. That’s it. It’s clean, simple.
A cooking tip regarding pizza sauce is simply to save some of your tomato sauce from this basic tomato sauce recipe when you make spaghetti and freeze it for the future. A sheet plan pizza doesn’t need more than a cup of sauce.
Scatter Your Toppings for a Sheet Pan Pizza
Forget all that heavy layering that the pizza delivery companies do. They are trying to show value, not necessarily good taste. That’s no way to enjoy pizza. Scatter your toppings so that each bite of pizza gives you something different. It’s a more authentic way to make Italian pizza and it will bake better.
How to Cut Sheet Pan Pizza
Here is a sheet pan pizza I made with sausage and red onion. So good. Cut down the center lengthwise and cut into triangles.
So tell me are you into the sheet pan trend for making easy meals?
Lets connect on Instagram. I’d love to see you there.
- 16 ounce pizza dough
- 1 cup easy pizza sauce
- 2-3 cups fresh mozzarella cheese
- 1 cup broccoli rabe (recipe here)
- 3 links Italian Sausage, cooked, crumbled
- 2 ounces pepperoni cheese
- cornmeal for bottom of pan
- 1 small can high quality tomato puree
- 1 tablespoon olive oil
- dash salt, pepper
- fresh oregano
- Take pizza dough out of refrigerator at least 60 minutes in advance.
- Preheat oven to from 450 to 550 degrees
- Sprinkle sheet pan wth corn meal (to prevent sticking.)
- Stretch dough out on sheet pan.
- Spread pizza sauce lightly, leaving room for crust.
- Place sausage, broccoli rabe and pepperoni in scattered way.
- Bake in lowest rack of oven for 15 minutes or until golden brown.
- Heat tomato puree with olive oil, salt, pepper.
- If you have fresh oregano, add that in.
- You can substitute with a dash of oregano, but I usually don't like that heavier taste.
More Pizza Recipes from Spinach Tiger
Thin Crust Pizza with Homemade Dough
Brussels Sprouts and Bacon Pizza with Video
Peach Pizza on the Grill
i like pizza.wow, this dish looks delicious, i will try it for my family to eat, thank you for sharing the way.
I like the TJ dough a lot too. That’s a great tip to removes the dough from the fridge at least an hour ahead. I’d also add that it’s best to take it out of the plastic and put it in a loosely covered bowl. The air gets the fermentation process going and the result is a yeastier tasting dough that’s more like homemade. The longer you leave it the more tang it develops. GREG
Yep! you can’t beat Trader Giotto’s pizza dough for a quick meal and at $.99 you can’t beat it! I wish our Trader Joe’s was closer — we have to go to Indy for our supplies. The veggies are great and I LOVE the coconut butter cream. I don’t go anywhere without it. Your recipe looks great and I love how you made the little triangles. 🙂
Oh wow, that looks delicious! One dish to feed the family, too? I’m in.