14 Sheet Pan Pizza Night Recipes

Friday night just got easier. These sheet pan pizzas feed a crowd with crispy edges and endless topping combos — from classic pepperoni to dessert pizza.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Sheet Pan Pepperoni Pizza

Crispy-edged pepperoni pizza with maximum cheese coverage.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella
• 40 slices pepperoni
• 1 tsp Italian seasoning

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 2 cups shredded mozzarella, 40 slices pepperoni, 1 tsp italian seasoning.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

2. Sheet Pan Veggie Supreme Pizza

Loaded with peppers, mushrooms, onions, and olives — the garden on a crust.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella
• 1 sliced bell pepper
• 1 cup sliced mushrooms
• 1/2 sliced red onion
• 1/2 cup sliced black olives

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 2 cups shredded mozzarella, 1 sliced bell pepper, 1 cup sliced mushrooms, 1/2 sliced red onion, 1/2 cup sliced black olives.
5. Bake 15–18 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

3. Sheet Pan BBQ Chicken Pizza

Smoky BBQ chicken pizza with red onion and cilantro.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 1 cup BBQ sauce (instead of pizza sauce)
• 2 cups shredded mozzarella
• 2 cups shredded BBQ chicken
• 1/2 sliced red onion
• Chopped cilantro

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 1 cup bbq sauce (instead of pizza sauce), 2 cups shredded mozzarella, 2 cups shredded bbq chicken, 1/2 sliced red onion, chopped cilantro.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

4. Sheet Pan Margherita Pizza

Simple and perfect — San Marzano sauce, fresh mozzarella, basil.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 1 cup crushed San Marzano tomatoes
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 1 cup crushed san marzano tomatoes, 8 oz fresh mozzarella, sliced, fresh basil leaves, 2 tbsp olive oil.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

5. Sheet Pan Taco Pizza

Taco night meets pizza night — seasoned beef, cheddar, and all the fixings.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 1 lb seasoned taco beef
• 2 cups shredded cheddar-jack
• Shredded lettuce
• Diced tomatoes
• Sour cream drizzle

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 1 lb seasoned taco beef, 2 cups shredded cheddar-jack, shredded lettuce, diced tomatoes, sour cream drizzle.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

6. Sheet Pan Hawaiian Pizza

Sweet pineapple and salty ham — the debate ends at delicious.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella
• 1 1/2 cups diced ham
• 1 1/2 cups pineapple chunks

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 2 cups shredded mozzarella, 1 1/2 cups diced ham, 1 1/2 cups pineapple chunks.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

7. Sheet Pan White Garlic Pizza

Garlic-ricotta white pizza with mozzarella and a golden crust.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 1 cup ricotta + 3 minced garlic cloves (instead of sauce)
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• Red pepper flakes

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 1 cup ricotta + 3 minced garlic cloves (instead of sauce), 2 cups shredded mozzarella, 1/2 cup grated parmesan, red pepper flakes.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

8. Sheet Pan Meat Lovers Pizza

Pepperoni, sausage, bacon, and ham — a carnivore's dream slice.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella
• 1/2 lb cooked Italian sausage
• 1/2 cup crumbled bacon
• 1 cup diced ham
• 20 slices pepperoni

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 2 cups shredded mozzarella, 1/2 lb cooked italian sausage, 1/2 cup crumbled bacon, 1 cup diced ham, 20 slices pepperoni.
5. Bake 15–18 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

9. Sheet Pan Buffalo Chicken Pizza

Buffalo chicken pizza with ranch drizzle and celery crunch.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella
• 2 cups shredded buffalo chicken
• 1/2 cup ranch dressing, for drizzling
• 2 stalks celery, thinly sliced

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 2 cups shredded mozzarella, 2 cups shredded buffalo chicken, 1/2 cup ranch dressing, for drizzling, 2 stalks celery, thinly sliced.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

10. Sheet Pan Pesto Veggie Pizza

Bright pesto base with zucchini, tomatoes, and creamy mozzarella.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 1/2 cup basil pesto (instead of sauce)
• 2 cups shredded mozzarella
• 1 sliced zucchini
• 1 cup halved cherry tomatoes

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 1/2 cup basil pesto (instead of sauce), 2 cups shredded mozzarella, 1 sliced zucchini, 1 cup halved cherry tomatoes.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

11. Sheet Pan Breakfast Pizza

Sausage gravy base, scrambled eggs, and cheddar — brunch on a crust.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 1 cup sausage gravy (instead of sauce)
• 2 cups shredded cheddar
• 6 scrambled eggs
• 1/2 lb cooked breakfast sausage

Instructions

1. Preheat the oven to 450°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 1 cup sausage gravy (instead of sauce), 2 cups shredded cheddar, 6 scrambled eggs, 1/2 lb cooked breakfast sausage.
5. Bake 16–18 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

12. Sheet Pan Deep-Dish Style Pizza

Thick, cheesy deep-dish style with chunky tomato sauce on top.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 3 cups shredded mozzarella
• 1 lb cooked Italian sausage
• 1 1/2 cups chunky marinara, spooned on top
• Grated parmesan

Instructions

1. Preheat the oven to 450°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 3 cups shredded mozzarella, 1 lb cooked italian sausage, 1 1/2 cups chunky marinara, spooned on top, grated parmesan.
5. Bake 20–24 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

13. Sheet Pan Caprese Pizza

Fresh mozzarella, tomatoes, and basil with a balsamic drizzle.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella
• 2 sliced heirloom tomatoes
• Fresh basil
• Balsamic glaze

Instructions

1. Preheat the oven to 475°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 2 cups shredded mozzarella, 2 sliced heirloom tomatoes, fresh basil, balsamic glaze.
5. Bake 14–16 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.

14. Sheet Pan Dessert Pizza

Nutella pizza with strawberries and powdered sugar — the sweet finale.

Ingredients

• 1 lb pizza dough, room temp
• 3/4 cup pizza sauce
• 1 cup Nutella (instead of sauce)
• 2 cups sliced strawberries
• 1/2 cup mini chocolate chips
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 425°F.
2. Stretch the dough to fill an oiled half-sheet pan.
3. Spread with sauce, leaving a 1/2-inch border.
4. Add 1 cup nutella (instead of sauce), 2 cups sliced strawberries, 1/2 cup mini chocolate chips, powdered sugar, for dusting.
5. Bake 12–14 minutes until the crust is golden and the cheese bubbles.
6. Slice into squares and serve hot.