Welcome the Flavors of The Best Sheet Pan Pizza Recipe
There’s something about a big, bubbling sheet pan pizza that just makes weeknights feel special without the fuss. I love how The Best Sheet Pan Pizza Recipe brings family and friends together around one golden crisp, perfectly cheesy masterpiece. It’s my go-to for casual dinners when I want deliciousness and zero hassle.
You’ll enjoy the fragrant, savory sausage melded with melty mozzarella, all baked on a tender yet crispy dough base. It’s the kind of meal that feels fancy but is totally doable—and trust me, everyone asks for seconds. Whether you’re kitchen-savvy or a first-timer, this recipe packs big flavors with straightforward steps.
Daisy’s Top Tips
- Flavor Builder: Toast fennel seeds before crushing to release even more aroma for the sausage.
- Texture Magic: Let your dough rest 5 minutes if it’s stubborn stretching—it’ll relax and be easier to shape.
- Budget Friendly: Use half mozzarella, half shredded cheddar to save while keeping gooey meltiness.
- Time Saver: Cook extra sausage earlier in the week for quick pizza assembly any night.
Market Basket & Pantry Picks
Picking the right ingredients really sets The Best Sheet Pan Pizza Recipe apart. Freshness matters: make sure your ground pork is nicely pink and your shredded mozzarella is creamy and tender. For a shortcut, good-quality store-bought pizza dough is a lifesaver—but if you make your own, let it warm up to room temp for easy stretching.
- Fennel seeds: Buy whole and crush fresh for a fragrant, licorice-kissed sausage.
- Ground pork: Choose lean but flavorful for juicy sausage crumbles.
- Garlic: Fresh minced shines best, but garlic powder adds an extra layer on top.
- Pizza dough: Room temperature for easy stretching and bubbly crust.
- Pizza sauce: Look for robust, herby flavors or make a quick simmered marinara.
- Mozzarella cheese: Shredded fresh for melt magic and golden bubbles.
- Olive oil: A good drizzle adds crispiness to crust edges.
- Parmesan: Grated for that final punch of salty goodness.
Smart Shopping Ideas
For freshest produce, buy garlic in whole bulbs—avoid pre-minced and frozen as flavor weakens quickly. When it comes to cheese, grab mozzarella packaged in water for extra moisture; it melts beautifully. If pork isn’t your favorite, try ground turkey with fennel to keep that spiced note. Making your own dough? Use bread flour for chewiness or all-purpose for softer crust.
Cook The Best Sheet Pan Pizza Recipe Step by Step
Alright, now let’s get to the fun part! Cooking The Best Sheet Pan Pizza Recipe is incredibly straightforward, and the smells alone will get your whole house excited. Here’s how I put it all together, step by step.
- Preheat & Prep: Set your oven to 450°F so it’s nice and hot—this high heat is the secret to getting that golden crust and bubbly cheese you want.
- Crush the Fennel: Using a mortar and pestle, coffee grinder, or a rolling pin in a plastic bag, crush 1 ½ teaspoons of fennel seeds. This releases their sweet-spicy flavor that makes the sausage sing.
- Mix Sausage: In a bowl, combine the ground pork, crushed fennel, minced garlic, dried oregano and basil, kosher salt, and black pepper. I like mixing by hand to get everything evenly blended.
- Cook the Sausage: Heat a skillet over medium-high and add your seasoned pork. Break it up with a spatula and cook until browned and no pink remains, about 8-10 minutes. Drain on paper towels to get rid of excess fat.
- Prepare the Pan & Dough: Brush a 9×13 rimmed baking sheet generously with olive oil. Lay your room-temperature dough on it, stretching to fill the pan evenly. Don’t worry if it resists—just rest it for 5 minutes and stretch again.
- Sauce It: Spread about ½ cup of pizza sauce over the dough, leaving a half-inch border around the edges to crisp up.
- Cheese & Toppings: Sprinkle half the shredded mozzarella evenly on top. Add your cooked sausage crumbles, then top with the remaining mozzarella.
- Season & Bake: Dust the pizza with dried oregano and garlic powder. Bake for 15-18 minutes until the crust edges turn golden brown and the cheese bubbles with little golden spots.
- Rest & Serve: Let the pizza cool for about 5 minutes—it helps the cheese set so slices cut clean. Sprinkle with grated parmesan just before serving for that savory finishing touch.
Serving the Dish with Flair
I always find that slicing The Best Sheet Pan Pizza Recipe into square portions makes sharing effortless—and it looks inviting on the platter, too. Serve it right out of the pan for that rustic, family-style vibe. You’ll notice how the crust stays satisfyingly crispy even after sitting a bit, perfect for casual dinners or entertaining friends.
Serve It Up Right
- Perfect Pairings: A crisp green salad or roasted veggies boost freshness alongside.
- Plating Magic: Present on colorful boards or rustic baking sheets for charm.
- Leftover Love: Wrap slices tightly and refrigerate; reheat in a hot oven or skillet for crisp edges.
- Occasion Twist: Add fresh basil leaves or a drizzle of chili oil to kick it up for parties.
Fun Variations with The Best Sheet Pan Pizza Recipe
- Swap sausage for pepperoni or crumbled Italian sausage for a different meaty flavor.
- Add roasted red peppers or caramelized onions for a sweet-savory twist.
- Sprinkle red pepper flakes for a little heat punch.
- Use a blend of mozzarella and provolone for a gooey, extra melty top.
- Top with fresh arugula and a squeeze of lemon after baking for peppery brightness.
- Try a barbecue sauce base instead of traditional pizza sauce for smoky flair.
Make-Ahead & Storage Tips
- Prepare and cook sausage up to 3 days ahead; store in an airtight container in the fridge.
- You can assemble the pizza up to 6 hours in advance—cover tightly and refrigerate, then bake fresh.
- Freeze leftover uncooked pizza fully assembled, wrapped tightly, for up to 1 month; thaw overnight before baking.
- Reheat slices in a hot oven (around 375°F) for 10 minutes to refresh crust crispness.
- Store any leftover pizza refrigerated in airtight containers; consume within 3 days for best flavor.
The Best Sheet Pan Pizza Recipe FAQs
- Can I use store-bought sausage instead of making my own? Absolutely! Using pre-cooked Italian sausage works well; just crumble and skip the seasoning steps.
- What if I don’t have a 9×13 pan? A similar size rimmed sheet pan or baking tray will do; just adjust dough thickness accordingly for even cooking.
- How do I get a crispy crust without burning the edges? Keep an eye near the end of baking and remove as soon as edges turn golden brown—the olive oil brushed on helps crisp without burning.
- Can I make this vegetarian? Yes! Swap sausage with mushrooms sautéed with fennel and Italian spices for a savory, hearty topping.
- Can I add fresh herbs? Definitely! Basil or oregano sprinkled just after baking adds a fresh, vibrant touch.
The Best Sheet Pan Pizza Recipe
This Best Sheet Pan Pizza recipe features homemade-style sausage seasoned with fennel seeds and Italian herbs, cooked until perfectly browned, then layered on a stretched pizza dough with flavorful pizza sauce and plenty of melted mozzarella. It’s an easy, crispy, cheesy, and delicious sheet pan pizza baked in the oven for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
Sausage
- 1 ½ teaspoons fennel seeds
- ½ pound ground pork
- 2 cloves garlic, minced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Pizza Assembly
- 2 tablespoons olive oil
- 1 pound room temperature pizza dough
- ½ cup pizza sauce, or to taste
- 3 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Grated parmesan cheese, to serve
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to ensure it’s hot and ready for baking the pizza, which helps achieve a crispy crust and evenly melted cheese.
- Prepare fennel seeds: Crush the fennel seeds finely using a mortar and pestle, coffee grinder, or by placing them in a plastic bag and smashing with a rolling pin to release their aromatic flavor.
- Make the sausage mixture: In a medium bowl, combine ground pork, crushed fennel seeds, minced garlic, dried oregano, dried basil, kosher salt, and black pepper. Mix thoroughly by hand for even seasoning.
- Cook the sausage: Heat a skillet over medium-high heat. Add the sausage mixture and break it apart with a spatula. Cook for 8-10 minutes, stirring occasionally, until no longer pink and lightly browned.
- Drain sausage: Transfer cooked sausage to a paper-towel-lined plate to remove excess grease while preparing the pizza base.
- Prepare the baking sheet: Brush a 9×13 inch rimmed baking sheet evenly with olive oil to prevent sticking and add flavor.
- Stretch the dough: Place the room temperature pizza dough on the prepared pan. Stretch it evenly to cover the entire surface. If the dough resists stretching, let it rest for 5 minutes, then continue stretching.
- Apply sauce: Spread the pizza sauce evenly over the dough, leaving approximately a ½ inch border around the edges for the crust.
- Add cheese and sausage: Sprinkle half of the shredded mozzarella over the sauce, then evenly distribute the cooked sausage on top. Follow with the remaining mozzarella.
- Season the pizza: Sprinkle dried oregano and garlic powder over the cheese and toppings to enhance flavor.
- Bake the pizza: Place the sheet pan in the oven and bake for 15-18 minutes, until the crust edges are golden brown and the cheese is melted and bubbly with golden spots.
- Cool and serve: Remove the pizza from the oven and let it cool for 5 minutes. Slice and serve topped with grated parmesan cheese.
Notes
- Allowing the pizza dough to rest if it is difficult to stretch helps relax the gluten for easier shaping.
- Using a rimmed baking sheet prevents sauce or toppings from spilling over during baking.
- Crushing fennel seeds fresh maximizes their flavor in the sausage.
- Letting the cooked sausage drain reduces grease on the pizza for a cleaner, crisper crust.
- Adjust pizza sauce amount to taste; you can add more or less depending on preference.
- Use room temperature dough so it is more pliable and easier to stretch.
- For extra crispy crust, preheat the baking sheet in the oven before adding the dough.
- Feel free to substitute ground pork with Italian sausage or ground turkey if preferred.
