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Sheet Pan Pizza

Watch how quickly this Sheet Pan Pizza becomes your family favorite. With sausage, gooey cheese, and your favorite sauce, this pizza is super easy, filling and customizable.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 757kcal

Ingredients

For the sausage:

  • 1 ½ teaspoons fennel seeds
  • ½ pound ground pork
  • 2 cloves garlic minced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

For pizza assembly:

  • 2 tablespoons olive oil
  • 1 pound room temperature pizza dough
  • ½ cup pizza sauce or to taste
  • 3 cups shredded mozzarella
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • grated parmesan cheese to serve

Instructions

  • First, preheat the oven to 450°F.
  • Using a mortar and pestle, crush the fennel seeds and then pulverize them in a coffee grinder, or place them into a plastic bag and crush them with a rolling pin as fine as you can.
  • Mix together the ground pork, fennel, garlic, oregano, basil, salt, and pepper in a medium-sized mixing bowl.
  • Add the sausage to a skillet over medium-high heat and break the sausage up into crumbles, stirring occasionally and cooking until there is no pink left and it is lightly seared. This may take about 8-10 minutes.
  • Drain the sausage on a paper-towel-lined plate until you are ready to assemble the Sheet Pan Pizza.
  • Brush olive oil over a rimmed 9x13-inch baking sheet.
  • Roll out the pizza dough and stretch it out to fill the whole sheet pan in as even a layer as possible.
  • Spread the pizza sauce all over the dough, leaving about ½ inch border around the edges, and top with half of the mozzarella cheese.
  • Add the crumbled cooked sausage to the cheese layer before adding the remaining mozzarella.
  • Sprinkle the cheese layer with oregano and garlic and bake for 15-18 minutes, or until the crust along the edge is golden brown and the cheese is melted and appears golden brown as well.
  • Remove from the oven and let the pizza cool for 5 minutes before slicing and serving with grated parmesan for topping, if desired.

Notes

  1. If you are having trouble stretching the dough, let it sit for 5 minutes at room temperature, then come back and stretch it again.
  2. If you want to add a punch of heat to the sausage, add 1 teaspoon of dried red chili flakes, or to your taste.
  3. Instead of making the sausage yourself, you can use your favorite ground store-bought Italian sausage.
  4. We need to cook the sausage off first to make sure it is fully cooked since the pizza doesn’t have to cook that long. You shouldn't just put raw sausage on the pizza.
  5. This recipe makes a thicker, “hand tossed” crust style. It is not thin and not Sicilian style either.
  6. You can easily customize this recipe with other toppings, see above for ideas.
  7. This can be frozen, see above on how to do that.
  8. You can use other cheeses, choose what you like best.

Nutrition

Calories: 757kcal | Carbohydrates: 59g | Protein: 38g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 107mg | Sodium: 1670mg | Potassium: 350mg | Fiber: 3g | Sugar: 9g | Vitamin A: 717IU | Vitamin C: 3mg | Calcium: 459mg | Iron: 5mg