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Easy Sheet Pan Pizza

Ingredients

Directions

  1. Bring pizza dough from freezer to fridge the night before you intend to prepare it. Day of, bring the pizza dough from the fridge to your work surface 1 hour before assembling.
  2. Preheat oven to 450°F with the rack in the middle position. Lightly grease a 13 x 18-inch sheet pan with the olive oil. Sprinkle with cornmeal and set aside.
  3. Pour pizza sauce into small bowl. Add grated garlic and stir to combine.
  4. Assemble: On a floured surface, roll pizza dough out into a large rectangular shape, slightly larger than the sheet pan. Roll dough onto pin then unroll it onto baking sheet, tucking the edges underneath to create a small crust edge within the pan.
  5. Add the sauce onto the dough and smooth out in an even layer. Sprinkle sauce with oregano, then sprinkle the mozzarella over pizza.
  6. NOTE: If making a cheese pizza, transfer to oven and bake for 20 minutes or until crust is golden and cheese and pizza sauce are bubbling.
  7. Add the pepperoni, distributing it evenly across the surface. Transfer to oven and bake for 20 minutes or until crust is golden and cheese, pizza sauce and pepperoni are bubbling. Remove from oven and place on work surface. Sprinkle with Parmesan.
  8. Move oven rack to top position and increase oven setting to broil.
  9. Return pizza to oven and bake for 1 - 2 minutes more, until the Parmesan has melted.
  10. Remove from oven and carefully slip the pizza from the pan to a cutting board. Let stand for 5 minutes before cutting into squares. Serve immediately.
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Thinly rolled dough topped with garlic-flavoured tomato sauce, shredded mozzarella, pepperoni and a sprinkle of Parmesan…

  • clock icon
    35 MIN
  • 6 SERVINGS
Easy Sheet Pan Pizza

A recipe for all you stay-at-home pizzeria chef wannabes. Let’s make EASY SHEET PAN PIZZA!

This recipe happened out of necessity; getting a pizza delivered out in cottage country is pretty much impossible. We figured we better make our own, and the result is delicious homemade pizza that can become a reality any night with just a few essential ingredients. Everyone’s gonna love this EASY SHEET PAN PIZZA.

Here’s why this recipe works:

  • Only 5 essential ingredients.
  • Less than 15 minutes to assemble.
  • Make it “just cheese” or add some pepperoni.
  • Just 20 minutes to bake.
  • Add a Caesar salad on the side for a complete meal idea.

Before we get into the specifics of this adventure in pizza making, a couple of reminders. Don’t forget to PIN this recipe to a favourite PINTEREST board. Then BOOKMARK this page for easy reference and SHARE it with friends. 

Oh, and another thing, kids love making this recipe too. Simply call them into the kitchen, assign tasks (you roll out the dough, you smear the sauce, and you sprinkle the cheese), and watch the pizza magic happen.

This truly is the best EASY SHEET PAN PIZZA!

All of the ingredients for easy sheet pan pizza
Doesn’t take a whole lot to create this kind of deliciousness.

INGREDIENTS

Because we needed – and wanted – this recipe to be both simple to manage and easy to recreate, we selected prepared ingredients. This is not the recipe for homemade pizza dough, stew-your-own sauce, and smoke-your-own homemade pepperoni. Instead, we’re calling for store-bought dough, canned pizza sauce, two kinds of cheese, and a package of sliced pepperoni. PRO TIP: have two or three of each ingredient on hand at all times, because you’ll be making this again and again.

A bag of pizza dough, a can of sauce, Parm and Mozzarella cheeses and pepperoni.
Keep these items on hand so you can make this homemade pizza recipe again and often.

As with all WATC recipes, we encourage you to make this recipe your own. We were feeling a cheese-and-pepperoni pizza vibe for this one, but feel free to add anything and everything. Go ahead and include green or black olives, mushrooms, ham, pineapple, bacon, onions, you name it. Have fun with it!

Pizza dough, olive oil and cornmeal.
Let the pizza dough come to room temperature about an hour before you intend to make the pizza.

PIZZA DOUGH

Using store-bought pizza dough (regular, whole wheat, or gluten-free) works like a charm. For best results, transfer the dough from the freezer to the fridge the night before making your pizza. We also recommend bringing the dough from the fridge to your work surface an hour before you intend to bake it. Having a yeast dough such as this at room temperature makes it more pliable and easier to work with a rolling pin. Greasing the sheet pan and adding a sprinkle of cornmeal will help the baked pizza come away from the pan when you serve.

Pizza sauce, oregano and garlic
Flavouring the pizza sauce with garlic and oregano gives it an extra boost of flavour.

FLAVOURFUL PIZZA SAUCE

Similar to the dough, feel free to use your favourite ready-made pizza sauce for this recipe. Notice, we said pizza sauce, not tomato sauce. Tomato sauce is both thin in texture and lacks the flavour we’re after. That’s why we amped up the flavour of the pizza sauce by adding a grated garlic clove to it, plus a sprinkle of dried oregano. Expect some seriously saucy flavours. 

Mozzarella and Parmesan cheeses.
The mozzarella is nice and stringy, the Parm, extra-delish.

MOZZARELLA AND PARMESAN

In the VIDEO attached to this recipe, you’ll hear me mention that you can add virtually any cheese to a pizza. In this case, we went with the classic mozzarella because of its subtle flavour and stringiness when melted. We then paired it with Parmesan, which lends a bit of saltiness when sprinkled and melted onto the pepperoni. For other pizza topping ideas and cheese combinations, check out our single-serve PIZZA PARTY SUGGESTIONS. The PIZZA BIANCA is my favourite.

The pizza dough stretched perfectly over an 8 x 13-inch sheet pan.
Tuck the dough in around the edges to create a simple crust.

PIZZA CRUST

Rolling 500g of room-temperature pizza dough out into a large rectangle takes a bit of work, just saying. The best way to become a dough pro is to practice. Roll the dough out applying quite a bit of pressure, not only to stretch it but to pop and work out any large air bubbles or pockets. Before you know it, you’ll have a large rectangle of thin dough resting over the 13 x 18-inch sheet pan. Perfect!

The pizza made with sauce and Mozzarella.
Here’s the vegetarian version, just sauce and Mozzarella.

ASSEMBLE

Here’s the order for assembly; greased pan with cornmeal, dough, sauce, oregano, mozzarella, pepperoni, and Parmesan. You can skip the pepperoni if you’re looking to make cheese lovers or a vegetarian version of this pizza. Either way, this homemade pizza recipe is delicious.

Grated Parmesan sprinkled on the pizza for the second bake.
This pizza with two cheese is really, really tasty.

BAKE

This pizza bakes in two steps. First, the pepperoni-topped pizza is baked for 20 minutes in a 450°F oven. This cooks the dough to a lovely golden colour while the mozzarella melts and the sauce and pepperoni both bubble. Step two involves bumping the oven setting up to broil. Sprinkle Parmesan onto the pizza before it heads back to the oven for a final hit of heat under the broiler. Watch the pizza closely – it will only need one or two minutes, max.

Fresh basil, hot peppers, chili flakes and Parmesan.
Having these toppings handy takes pizza night from simple to amazing.

TOPPINGS

The goal of this recipe was to keep things easy, but we couldn’t resist taking pizza night from simple to amazing. You’ll only need a few little toppings to do it: chili flakes, hot marinated peppers, black pepper, and some extra Parm at the ready. Chopping up some fresh basil, if you have some handy, is also a nice touch. 

The pizza served with Caesar salad
Keep it simple – Pizza and Caesar salad is a classic combination.

CAESAR SALAD

As mentioned off the top, this pizza recipe loves being served with our CAESAR SALAD. There’s something so pleasing about this classic pairing. Other salads that also lend themselves to a pizza party include our BLT SALAD and our HEALTHY EVERYDAY SALAD with this GREEN GODDESS SALAD DRESSING

Easy sheet pan pizza
Easy Sheet Pan Pizza

EASY SHEET PAN PIZZA is the easy meal idea everyone loves!

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Easy Sheet Pan Pizza

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Products used in this recipe

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Easy Sheet Pan Pizza

Ingredients

  • 500 g frozen pizza dough, thawed
  • 1  tablespoon olive or vegetable oil
  • 1 teaspoon cornmeal
  • 1 can pizza sauce
  • 1 large garlic clove
  • 1 teaspoon dried oregano
  • 2 cups grated mozzarella cheese
  • 2 cups sliced pepperoni
  • 1 cup grated Parmesan cheese
  • Serve with:
  • Caesar salad
  • chili flakes
  • hot peppers
  • chopped basil
  • grated Parmesan cheese
  • black pepper

Directions

  1. Bring pizza dough from freezer to fridge the night before you intend to prepare it. Day of, bring the pizza dough from the fridge to your work surface 1 hour before assembling.
  2. Preheat oven to 450°F with the rack in the middle position. Lightly grease a 13 x 18-inch sheet pan with the olive oil. Sprinkle with cornmeal and set aside.
  3. Pour pizza sauce into small bowl. Add grated garlic and stir to combine.
  4. Assemble: On a floured surface, roll pizza dough out into a large rectangular shape, slightly larger than the sheet pan. Roll dough onto pin then unroll it onto baking sheet, tucking the edges underneath to create a small crust edge within the pan.
  5. Add the sauce onto the dough and smooth out in an even layer. Sprinkle sauce with oregano, then sprinkle the mozzarella over pizza.
  6. NOTE: If making a cheese pizza, transfer to oven and bake for 20 minutes or until crust is golden and cheese and pizza sauce are bubbling.
  7. Add the pepperoni, distributing it evenly across the surface. Transfer to oven and bake for 20 minutes or until crust is golden and cheese, pizza sauce and pepperoni are bubbling. Remove from oven and place on work surface. Sprinkle with Parmesan.
  8. Move oven rack to top position and increase oven setting to broil.
  9. Return pizza to oven and bake for 1 - 2 minutes more, until the Parmesan has melted.
  10. Remove from oven and carefully slip the pizza from the pan to a cutting board. Let stand for 5 minutes before cutting into squares. Serve immediately.

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