Sheet pan Meat Lovers’ Pizza is easy to make—press it into the pan, add cheese, ham, sausage, and pepperoni, and bake. Delicious pizza is coming!
Today, you can call and order a pizza for delivery. Even great pizza can be delivered.
I still love homemade. I enjoy meat lovers’ sheet pan pizza on cold winter evenings.
Easy Sheet Pizza
Sheet pan pizza is easy to make. The crust crisps without pizza stones. It creates a big pizza, so you may have leftovers.
Store-Bought vs. Homemade Crust
Many pizza dough recipes are available. I prefer no-knead pizza dough. This yields pliable, easy-to-work dough.
You may make crispy thin crust pizzas or pan pizzas like this one with a thicker crust (not deep dish).
However! The perfect is the enemy of the good in the kitchen, so if the dough is keeping you from baking pizza, buy it!
Most stores have good pre-made dough in the prepared foods area. Ask your favorite pizzeria whether you may buy their dough. Pizzerias sell dough balls for a few dollars.
Shape Pizza Dough
Making ensuring the dough is room temperature is the most crucial step in shaping it for this sheet pan pizza. It’s hard to work with and too thick if it’s cold from the fridge.
If it is room temperature, roll it out on a lightly floured surface and press it onto the sheet pan. It’s normal to have variable crust thickness around the borders, but try to make it even in the pan. That’s character!
Quarter-sheet pans are great for this recipe!
Meat-Lovers Pizza Toppings
Meat lovers’ pizza should have Italian sausage, ham, and pepperoni.
More meat toppings? Yes, but don’t overcook the pizza. It’s feasible to make a fork-and-knife pizza, which isn’t bad.
However, this pizza should not collapse or fall apart when you pick it up. Try different toppings. I balanced the pizza with my preferred amounts.
Pizza Storage and Reheating
Pizza fills this sheet pan. Because of its thicker crust, you’ll probably have leftovers unless you’re making it for a party. Leftover pizza is fine.
I prefer this pizza warmed. Reheat pizza in a cast-iron skillet over low heat. Cook the skillet covered for a few minutes. The covered skillet will re-crisp the crust and melt the cheese with steam. As new!
Meat Lovers’ Sheet Pizza
20-minute prep
This recipe works with any store-bought dough, but I prefer preparing no-knead pizza dough.
Before shaping, let any dough reach room temperature. Cold dough bounces back when rolled out, making it harder to handle.
Ingredients
- 8-ounce Italian sausage
- 2 pounds room-temperature pizza dough, homemade or store-bought
- 1/2 cup pizza sauce—homemade or store-bought
- grated mozzarella
- 4oz ham
- 4-ounce pepperoni slices
- 1 thin-sliced red bell pepper
- Parsley, dried
- Salt and pepper
Method
- 400°F oven.
- Cook the meat: The toppings just require sausage. About eight minutes in a medium skillet over medium heat, cook it through. Break apart sausage when cooking.
- Pizza dough: Roll the dough into a quarter-sheet pan-sized rectangle on a lightly floured surface. Lift it and place it in the pan, pressing it into the sides to make a dough lip.
- Don’t worry! Strong pizza dough. Even if it tears, push it together in the pan and bake!
- Try to make the dough even on the sheet pan’s bottom, but don’t worry about perfection. Inconsistencies make handmade pizza amazing.
- Top pizza: Spread the sauce over the dough on the sheet pan. If you like saucier pizza, add additional sauce. I prefer a thin layer.
- Cheese and toppings follow. Season and put dry parsley on the pizza.
- 20–25 minutes:
- The crust around the edges should be puffy and deep tan. The center should be bubbling hot and some cheese may have browned.
- Serve cold: Slice and serve the pizza after it cools. Slice square-ish. Leftovers last a week. Reheat them in a covered skillet over low heat.