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This Sheet Pan Pizza recipe is the easiest way to enjoy homemade pizza night, with a golden crispy crust, melty cheese, and all your favorite toppings baked together on one pan. With minimal prep and maximum flavor, it’s perfect for busy weeknights, family dinners, game days, or feeding a hungry crowd.
Ingredients for Sheet Pan Pizza
Here’s everything you’ll need to make this easy sheet pan pizza:
- Olive oil – Avocado oil or grapeseed oil are great alternatives.
- Pizza dough (room temperature) – Store-bought dough is super convenient, but if you have time, try a from-scratch homemade sheet pan pizza dough recipe for the best fresh crust.
- Pizza sauce – Use your favorite brand, a homemade tomato sauce, Alfredo, or even ranch for a fun twist. You can also skip the sauce for a white pizza-style base.
- Mozzarella cheese, shredded – Shredded fresh mozzarella melts smoother, but pre-shredded is totally fine. Cheddar, Colby Jack, parmesan cheese, or a blend also work well.
- Italian seasoning – Use a store-bought mix or make your own with oregano, basil, rosemary, and thyme.
- Garlic – Add garlic powder for a savory boost or use finely minced fresh garlic cloves for more intense flavor.
- Red pepper flakes (optional) – Sprinkle some red pepper flakes for a touch of heat and extra flavor.
- Optional toppings – Customize with your favorites like:
- Meats: Pepperoni, Italian sausage, bacon, ham, chicken (cook raw meats first)
- Veggies: Mushrooms, red onion, green or red peppers, tomatoes, spinach, black olives
- Other: Extra cheese, pineapple, fresh basil leaves
See the recipe card for full information on ingredients and quantities.
How to Make Sheet Pan Pizza
This homemade sheet pan pizza comes together in just a few simple steps:
- Prep the pan: Preheat your oven to 450°F. Brush olive oil over the bottom and sides of your baking sheet to prevent sticking and help the crust crisp up.
- Stretch the dough: Press the dough flat into the pan, cover it with plastic wrap, and let it rest for 30 minutes. After resting, stretch the dough to cover the entire sheet.
- Add toppings: Spread your pizza sauce over the dough, sprinkle with shredded cheese, add Italian seasoning and garlic powder, then load it up with your favorite toppings.
- Bake: Bake in the preheated oven for 15–20 minutes, or until the crust is golden and cooked through.
- Finish: Broil for 1–2 minutes at the end to get the cheese bubbly and golden brown. Slice, serve, and enjoy!
Recipe Tips
- Let the dough rest before stretching to prevent it from shrinking back.
- Lightly oil or preheat the pan for a crispier crust.
- Shred your own cheese for better melt and texture.
- Go easy on the sauce and spread toppings evenly to prevent soggy spots and ensure even baking.
- For best results, use homemade pizza dough for a chewier, more flavorful crust, especially if you prefer a thicker base.
Topping Ideas and Variations
Looking to switch things up? Try one of these delicious sheet pan pizza combos:
- Classic Pepperoni – A timeless family favorite, especially for Friday nights.
- Veggie Lovers – Load it up with mushrooms, onions, bell peppers, spinach, and black olives.
- BBQ Chicken – Swap traditional sauce for BBQ, then add cooked chicken and thinly sliced red onions.
- Meat Lovers – Pile on sausage, bacon, ham, and pepperoni for the ultimate hearty slice.
- Margherita-Style – Keep it fresh with tomato slices, mozzarella, basil, and a drizzle of olive oil.
Make-Ahead, Storage and Reheating Instructions
- Store: Place leftovers in an airtight container and store in the refrigerator for 3–4 days.
- Reheat: For best results, reheat in the air fryer at 350°F for 3–5 minutes or in the oven at 375°F until warmed through. Avoid the microwave to keep the crust from getting soggy.
- Freeze: Let pizza cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make ahead: Par-bake the crust for 7–10 minutes, let it cool, then wrap and refrigerate for up to 24 hours. Add toppings and finish baking when ready.
FAQ
A standard 13×18-inch half sheet pan is ideal and serves 4–6 people. For individual portions, use quarter sheet pans. Feeding a crowd? A full sheet pan works great, just be sure to adjust the baking time based on dough thickness.
To avoid a soggy crust, preheat or oil the pan, go light on the sauce, and don’t overload the toppings. For reheating, skip the microwave and use the oven or air fryer to bring back that crispy texture.
Yes! All raw meats (like sausage, chicken, bacon, or ground beef) should be fully cooked before baking. Deli meats (like ham and pepperoni) can go on uncooked. Veggies such as onions, mushrooms, and peppers don’t need to be pre-cooked, but sautéing them can add extra flavor if desired.
Pizza Night Favorites
If you loved this sheet pan pizza, you’ll also enjoy these easy, family-friendly recipes perfect for pizza night:
If you’ve tried this Sheet Pan Pizza Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Sheet Pan Pizza
Ingredients
- ¼ cup olive oil
- 16 ounce pizza dough room temperature
- ⅔ cup pizza sauce
- 2 cups mozzarella cheese shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 450°F. Brush the olive oil all over the bottom and the sides of the sheet pan.¼ cup olive oil
- Gently press the pizza dough flat, cover with plastic wrap, and allow the dough to rest for 30 minutes. Press the dough to the edges, ensuring that the whole sheet pan is covered.16 ounce pizza dough
- Spread the pizza sauce onto the dough and top with the mozzarella cheese, Italian seasoning, garlic powder, and any additional toppings you would like.⅔ cup pizza sauce, 2 cups mozzarella cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder
- Bake for 15-20 minutes until the crust is golden brown. Place the pizza under the broiler until the cheese is golden brown.
Jenn’s Notes
- Pepperoni, sausage, mushrooms, onions, extra cheese, green peppers, black olives, bacon, ham, pineapple, spinach, tomatoes, chicken, garlic, and basil.
- Store: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat: Warm in the air fryer at 350°F for 3–5 minutes or in the oven at 375°F. Avoid microwaving to prevent sogginess.
- Freeze: Cool completely, wrap tightly, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
- Make ahead: Par-bake crust 7–10 minutes, cool, wrap, and refrigerate for up to 24 hours. Add toppings and finish baking when ready.
- Let dough rest before stretching so it doesn’t spring back.
- Preheat or lightly oil the pan for extra crispiness.
- Shred your own cheese for smoother melting.
- Spread toppings evenly to avoid soggy spots.
- Don’t overload with sauce.
- For best results, use homemade pizza dough for a chewier, more flavorful crust, especially if you prefer a thicker base.
