If you love pizza with a thick and chewy crust, this sheet pan pizza recipe is for you! I bake it in a quarter sheet pan or jelly roll pan, which gives the crust crave-worthy crispy edges and enough height to stand up to ample sauce, cheese, and veggie toppings. It’s perfect for Friday nights, parties, or even game day—any time you want a meal that’s just as fun as it is delicious. The next time you’re in the mood for pizza, give it a try! This homemade sheet pan pizza is even better than delivery. I think you’ll love it!
Recipe Ingredients
Here’s what you’ll need to make this sheet pan pizza recipe:
Pizza dough – Look for fresh dough in the refrigerated section of your grocery store, or make homemade pizza dough. Cornmeal – It makes the bottom of the crust extra-crispy and prevents it from sticking to the pan. Pizza sauce – My 5-minute no-cook pizza sauce is perfect for this recipe! In a pinch, store-bought pizza sauce works too. Cheese – I use a blend of mozzarella, provolone, and Parmesan cheese for optimal melting and rich, nutty flavor. If you’d like to use just two cheeses, replace the provolone with more mozzarella. Veggie toppings – I love this pizza with garlicky sautéed spinach and halved cherry tomatoes, but other veggie toppings would be great here too! Experiment with sautéed mushrooms, roasted red peppers, red onion, or any of your favorite toppings. Fresh basil and red pepper flakes – Sprinkle them over the pizza after baking for a kick of fresh flavor and a little heat.
Find the complete recipe with measurements below.
How to Make Sheet Pan Pizza
Making this sheet pan pizza is no trickier than making another homemade pizza recipe. You’ll just need a specific baking sheet: either a 13 x 9-inch quarter sheet pan or a jelly roll pan. Start by prepping the toppings. Grate the cheese, halve the cherry tomatoes, and sauté the spinach with garlic, olive oil, and salt. Then, stretch the pizza dough. Generously dust the pan with cornmeal. Place the dough on the pan and stretch it to fit the pan, pressing it against the edges and into the corners. Top the pizza. Spread the sauce over the dough, leaving a 1/2-inch border around the edges. Top with the mozzarella and provolone, sprinkling them all the way to the edges of the pan. Add the spinach, followed by the Parmesan and cherry tomatoes. Drizzle with olive oil. Bake at 450°F for 20 to 25 minutes, or until the pizza crust is golden brown and cooked through. The cheese should be browned and bubbling. Let cool for 5 minutes before topping with basil and red pepper flakes and digging in!
What to Serve with Sheet Pan Pizza
I love to serve this hearty sheet pan pizza with a fresh salad on the side. It pairs perfectly with any of these recipes:
Simple Green Salad Italian Chopped Salad Arugula Salad with Lemon Vinaigrette Greek Salad
And honestly, when I’m short on time, I sometimes skip the side salad. A slice or two of this chewy, cheesy pizza is satisfying enough to be a meal on its own. Enjoy!
More Pizza Recipes to Try
If you love this sheet pan pizza, try one of these homemade pizza recipes next:
Margherita Pizza Favorite Veggie Pizza Pesto Pizza Cast Iron Skillet Pizza Best Vegan Pizza
