Meat Lovers’ Sheet Pan Pizza

You can use any store-bought dough for this recipe, but if you would like to make your own, I highly recommend making no knead pizza dough.

No matter what dough you use, be sure to let it come completely to room temperature before shaping it. It will be easier to work with; dough that is cold will often bounce back and not retain its shape when it’s rolled out.

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Yield: 4 to 6 (about 15 slices)


  • 8 ounces Italian sausage
  • 2 pounds room temperature pizza dough, homemade or store-bought
  • 1/2 cup pizza sauce, homemade or store-bought
  • 1 pound mozzarella cheese, grated
  • 4 ounces ham
  • 4 ounces pepperoni slices
  • 1 red bell pepper, sliced thin
  • Dried parsley, garnish
  • Salt and pepper

Special equipment:


1 Preheat oven to 400°F.

 2 Prep the sausage: The only thing you need to cook for the toppings is the sausage. Cook it in a medium skillet over medium heat until it’s cooked through, about eight minutes. Break up the sausage as it cooks.

Sheet Pan Pizza with Ham cook the sausage

3 Shape the pizza crust: Roll the dough out on a lightly floured surface into a rectangle roughly the size of your quarter-sheet pan. Then lift and transfer it to the pan, and press it into the sides of the pan firmly to form a lip of dough.

Don’t be nervous about this step! Pizza dough is sturdy. Even if it tears a bit, just press it together in the pan and it’ll bake up fine!

Try to make sure the dough is an even thickness on the bottom of the sheet pan, but it doesn’t have to be perfect. Having some inconsistencies makes homemade pizza great.

Sheet Pan Pizza with Pepperoni press the dough into the pan

4 Top the pizza: Once the dough in the sheet pan, add the sauce in a thin layer. You can add more sauce if you like a saucier pizza, but I personally like a thin layer.

Then add the cheese followed by all the toppings. Finish the pizza with big sprinkles of dried parsley and season with salt and pepper.

Sheet Pan Pizza with Mozzarella add the sauce and cheese Sheet Pan Pizza with Pepperoni ready to bake

5 Bake the pizza for 20 to 25 minutes. It’s done when the crust around the edges is puffed and a deep tan color. The center should be bubbling hot and some of the cheese may have even browned a bit in spots.

6 Cool and serve: Let the pizza cool slightly before cutting and serving. Slice into square-ish shaped pieces. Leftovers will keep for about a week. It’s best to reheat them in a covered skillet over low heat for a few minutes.

Sheet Pan Pizza with Ham