The Best Sheet Pan Pizza Recipe

If you have ever dreamed of combining simplicity, flavor, and convenience into one unforgettable meal, look no further than The Best Sheet Pan Pizza. This recipe turns classic pizza into a showstopper by baking it all on one pan, resulting in a crisp crust, melty cheese, and perfectly seasoned sausage that will have your family and friends asking for seconds. From the aroma of fennel-infused sausage to the golden-brown edges of the crust, this dish is a celebration of everything we love about homemade pizza—without the fuss or mess.

Ingredients You’ll Need

Every ingredient in The Best Sheet Pan Pizza plays an essential role in building layers of flavor and texture that are absolutely irresistible. Simple yet thoughtfully chosen, these ingredients come together to create a balanced pizza that’s both hearty and vibrant.

• 1 ½ teaspoons fennel seeds: Crushed to release their sweet, licorice-like fragrance that perfectly seasons the sausage.
• ½ pound ground pork: The juicy base for the homemade sausage, adding richness and substance.
• 2 cloves garlic, minced: Adding a bright and savory punch that enhances every bite.
• ¼ teaspoon dried oregano: A classic Italian herb that elevates the sausage and pizza flavors.
• ¼ teaspoon dried basil: Bringing a hint of sweetness and earthiness to the meat mixture.
• ¼ teaspoon kosher salt: Essential for seasoning and bringing out the natural flavors.
• ¼ teaspoon black pepper: Adds a subtle kick and depth to the sausage blend.
• 2 tablespoons olive oil: Provides a golden, crispy crust and adds a fruity richness.
• 1 pound room temperature pizza dough: The foundation for the entire pizza—a must for that airy yet sturdy base.
• ½ cup pizza sauce (or to taste): The tangy and savory tomato layer that ties together the toppings.
• 3 cups shredded mozzarella cheese: The gooey, melty cheese that melts into a perfect blanket of creamy texture.
• 1 teaspoon dried oregano: Sprinkled on top for an extra pop of herbal fragrance.
• ½ teaspoon garlic powder: Adds a subtle, toasty garlic flavor that enhances every slice.
• Grated parmesan cheese to serve: The finishing touch that offers salty, nutty notes with every bite.

How to Make The Best Sheet Pan Pizza

Step 1: Prepare the Sausage

Begin by crushing the fennel seeds to unlock their fragrant oils and subtle licorice spice. In a medium bowl, combine the ground pork, crushed fennel seeds, minced garlic, oregano, basil, salt, and pepper. Mix everything by hand to evenly distribute the seasoning, ensuring each bite of sausage is bursting with flavor.

Step 2: Cook the Sausage

Heat a skillet over medium-high heat and add the seasoned sausage mixture. Break it up with a spatula as it cooks, stirring occasionally until no pink remains and the meat achieves a light, seared crust. This process takes about 8 to 10 minutes. Once cooked, transfer the sausage to a paper towel-lined plate to drain excess grease, keeping your pizza delightfully crisp rather than oily.

Step 3: Prepare the Sheet Pan

Brush your rimmed 9×13-inch baking sheet generously with olive oil to prevent sticking and to help the crust crisp beautifully. The olive oil will contribute a slightly fruity layer that complements the pizza’s toppings exquisitely.

Step 4: Stretch the Dough

Place your room temperature pizza dough in the oiled pan and gently stretch it out evenly to fill the entire surface. If the dough resists, don’t rush—let it relax for five minutes, then continue stretching. This step is crucial for achieving that perfect, even crust that cooks consistently and has a satisfying chew.

Step 5: Add Sauce and Cheese

Spread the pizza sauce evenly over the dough, leaving about a half-inch border for a golden crust edge. Next, sprinkle half of the shredded mozzarella cheese over the sauce, laying down a creamy, melty foundation for the sausage and remaining toppings.

Step 6: Assemble and Season

Add the cooked sausage crumbles evenly over the cheese, followed by the remaining mozzarella. Finally, sprinkle the dried oregano and garlic powder atop everything to layer in delightful herbal and garlicky notes. This seasoning gives The Best Sheet Pan Pizza its signature aromatic finish.

Step 7: Bake to Perfection

Pop your pan into a preheated 450°F oven and bake for 15 to 18 minutes. You’ll know it’s ready when the crust edges are beautifully golden brown and the cheese has melted into luscious bubbles with hints of golden spots. Let the pizza rest for 5 minutes after baking to allow the flavors to settle and make slicing easier.

How to Serve The Best Sheet Pan Pizza

Garnishes

Adding freshly grated parmesan cheese right before serving injects a sharp, nutty layer that contrasts perfectly with the creamy mozzarella. For an extra herbaceous boost, sprinkle some fresh basil or arugula on top. If you like a bit of heat, crushed red pepper flakes can awaken the palate wonderfully.

Side Dishes

This pizza pairs beautifully with simple green salads tossed in a light vinaigrette or roasted vegetables like asparagus or Brussels sprouts. For a heartier meal, consider serving it alongside a bowl of soup such as tomato basil or minestrone to complement the pizza’s Italian roots.

Creative Ways to Present

Cut The Best Sheet Pan Pizza into a variety of shapes—classic rectangles, squares, or even fun triangles—to suit your occasion. You could also serve it family-style right on the pan for a casual gathering, encouraging everyone to grab their favorite slice. Pair with a chilled glass of sparkling water with lemon or your favorite Italian soda to complete the experience.

Make Ahead and Storage

Storing Leftovers

Leftover pizza keeps beautifully in an airtight container in the refrigerator for up to three days. To maintain the crust’s crispness, avoid stacking slices or store them in a single layer if possible.

Freezing

For longer storage, wrap the baked and cooled sheet pan pizza tightly in plastic wrap and aluminum foil before freezing. It will keep well for up to two months. When ready to enjoy, thaw in the refrigerator overnight for best results.

Reheating

Reheat your pizza slices in a preheated oven at 375°F for 8 to 10 minutes or until the cheese is melted and crust crispy again. Avoid using the microwave if you want to preserve the original texture—it tends to make the crust soggy.

FAQs

Can I use store-bought sausage instead of making my own?

Absolutely! While homemade fennel sausage adds a special touch, quality pre-cooked or fresh sausage works well too—just be sure to cook it thoroughly before adding it to your pizza.

What type of pizza dough works best for this sheet pan recipe?

Look for a dough that’s specifically meant for pizza, preferably refrigerated and allowed to come to room temperature before stretching. This ensures elasticity for easy stretching and a chewy, airy crust once baked.

Can I customize the toppings on The Best Sheet Pan Pizza?

Of course! Feel free to add your favorite vegetables, different cheeses, or alternative proteins. This recipe is a fantastic base to build your personalized pizza masterpiece.

What if I don’t have fennel seeds for the sausage?

If fennel seeds are unavailable, you can substitute with a pinch of anise seed or add extra dried oregano and basil for a flavorful, albeit slightly different, sausage seasoning.

How do I get a crispier crust on my sheet pan pizza?

Make sure to brush the pan well with olive oil and preheat your oven to a high temperature (around 450°F). Also, avoid overcrowding the pan with toppings, as this can lead to sogginess.

Final Thoughts

Making The Best Sheet Pan Pizza is like inviting a burst of joyful Italian flavors into your kitchen with minimal effort and maximum reward. Whether it’s a busy weeknight or a casual weekend feast, this recipe delivers on all fronts—comfort, taste, and convenience. So go ahead, roll up your sleeves, and get ready to savor a homemade pizza experience that feels just like your favorite pizzeria, but made with love right at home.

Print