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A rectangular Sheet Pan Pizza loaded with pepperoni, black olives, green peppers, red onions, and mushrooms, fresh from the oven.
Maryam

Speedy Sheet Pan Pizza

This sheet pan pizza recipe delivers a family-sized, crispy-crusted pizza with minimal effort, perfect for a quick weeknight dinner or feeding a crowd. Customize with your favorite toppings for a versatile and delicious meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza Base
  • 1 lb store-bought pizza dough room temperature
  • 2 tbsp olive oil divided
  • 1/2 cup pizza sauce or marinara
  • 1.5 cups shredded mozzarella cheese
Recommended Toppings
  • 1/2 cup sliced pepperoni
  • 1/4 cup bell pepper thinly sliced, any color
  • 1/4 cup red onion thinly sliced
  • 1 tsp dried oregano optional
  • pinch red pepper flakes optional
  • 1/4 cup fresh basil leaves for garnish, optional

Equipment

  • 13x18-inch Sheet Pan
  • Parchment Paper
  • Measuring Cups
  • Measuring Spoons
  • Pizza Cutter

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 425°F (220°C). Line a standard 13x18-inch sheet pan with parchment paper, then drizzle 1 tablespoon of olive oil over the parchment paper.
Stretch the Dough
  1. Place the room temperature pizza dough onto the oiled parchment paper. Using your hands, gently stretch and press the dough to cover the entire sheet pan, working from the center outwards. If the dough resists, let it rest for 5-10 minutes, then continue stretching.
Add Toppings
  1. Once the dough covers the pan, brush the remaining 1 tablespoon of olive oil over the edges of the dough for a crispy crust. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese over the sauce.
  2. Evenly distribute your chosen toppings (pepperoni, bell pepper, red onion) over the cheese. If using, sprinkle with dried oregano and red pepper flakes.
Bake and Serve
  1. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly with some browned spots. Cooking time may vary depending on your oven.
  2. Carefully remove the sheet pan from the oven. If using, scatter fresh basil leaves over the hot pizza. Let the pizza cool on the sheet pan for 2-3 minutes before sliding it onto a cutting board. Cut into squares or slices and serve immediately.

Notes

Get creative with your toppings! Other great options include cooked sausage, mushrooms, black olives, or even a drizzle of balsamic glaze after baking. For a crispier crust, you can pre-bake the dough for 5-7 minutes before adding sauce and toppings. Leftover sheet pan pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven or conventional oven.