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  • Gourmet Sheet Pan Pizza
  • Gourmet Sheet Pan Pizza
  • Gourmet Sheet Pan Pizza

Gourmet Sheet Pan Pizza

Food | May 06, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Need a quick meal that always delivers? Try our fabulous GOURMET SHEET PAN PIZZA!

We’re often asked for recipe suggestions that deliver superior flavours with minimal effort. This GOURMET SHEET PAN PIZZA recipe is all that and more. Follow our easy step-by-step guide and turn your next pizza night into a gourmet delight.

Here are the key steps to ensure complete satisfaction:

THE PAN – Although you can prepare your pizza in a round pie shape, we find baking it on a sheet pan more to our liking – it makes for a more rustic look and also allows us to coax the dough into a rectangle without having to roll the edges into a crust.

Don’t forget to rub the pan with a tiny bit of olive oil before you place the dough in. This will help the pieces of pizza come away without sticking when you serve.

THE DOUGH – We prepared this recipe using whole wheat dough purchased at the market. Look for your favourite dough – whether the standard white, spelt, whole wheat or gluten-free – at your local supermarket. You likely will find a wide selection in the bakery section.

The one essential key step when using fresh pizza dough is to bring it to room temperature for about an hour before you begin. Don’t be surprised to see the dough expand during this time – that’s a sure sign that the yeast is doing its job.

DOCKING – Docking is a culinary technique where we use a fork to prick the pizza dough all over. We also use this same technique when preparing a crust for something like LEMON MERINGUE PIE. Poking holes in the dough before we dress the pizza allows air to escape as the dough rises, preventing air pockets from forming in the crust.

THE SAUCE – I’m quite proud of the untraditional pizza sauce I created for this recipe using a ROASTED BULB OF GARLIC, Parmesan cheese, chili flakes, a little bit of extra virgin olive oil and a smidge of salt. If you’re looking for a change from the traditional tomato-based pizza sauce, give ours a try. The nutty, cheesy flavour of this roasted garlic sauce is extra-special.

THE TOPPINGS – My thought was to build the pizza with unexpected flavours that combine to create a rich flavour profile. The use of rapini gives the pizza a subtle but pleasing bitter crunch while the button mushrooms pair perfectly with the distinctive flavour of grated Fontina cheese. The last topping is pancetta, a smoked Italian bacon, that crisps up perfectly when cut into cubes and sprinkled on top.

THE BAKE – Don’t be alarmed – the oven is set high at 450°F and I think the 20-minute cook time is perfect for that all-important gooey cheese, crispy bacon finish.

SERVICE – Don’t get fancy when you go to enjoy this – let the pizza rest for just a few moments before cutting it into squares and serving it straight from the sheet pan. Of course, I think my CAESAR SALAD the perfect partner for this meal. Make both recipes and then open up a bottle of red, kick back and enjoy!

GOURMET SHEET PAN PIZZA, a homemade treat that tastes so much better than anything you could order in.



Ingredients & Amounts

  • 1 lb. of whole wheat pizza dough
  • extra virgin olive oil
  • For the pizza sauce:
  • 1 bulb of garlic, roasted
  • ¼ cup of Parmesan cheese, grated
  • 1 teaspoon of chili flakes
  • ¼ cup of extra virgin olive oil
  • kosher salt to taste
  • For the toppings:
  • 2 cups of fresh rapini, buds and leaves chopped
  • 2 cups of sliced button mushrooms
  • 2 cups of Fontina cheese, grated
  • 2 cups of pancetta, cubed
  • fresh ground black pepper


  1. Bring the pizza dough to room temperature, about 1 hour.
  2. Preheat oven to 450°F. Lightly grease an 13 x 18-inch sheet pan with olive oil.
  3. Prepare the sauce: Place all of the ingredients for the sauce into a small bowl or canister and blend using a hand wand. Adjust to taste with salt.
  4. Roll the dough out into a rectangular shape on a floured surface. Roll the dough back onto your rolling pin, then unroll onto the sheet pan. Coax the dough to the edges. Dock the dough using a fork.
  5. Using a pastry brush, brush the sauce over the top of the dough. Add the rapini followed by the mushrooms and then cheese, distributing these ingredients evenly over the top of the dough. Sprinkle the top with the pancetta and a sprinkle of black pepper.
  6. Transfer to oven and bake for 20 minutes or until cheese has melted and bacon is crispy. Remove from oven and let sit for a few minutes before using a pizza wheel or knife to cut into squares and serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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