Sheet Pan Pizza

Sheet pan pizza recipe

The Spruce / Cara Cormack

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 10 slices
  • Yield: 1 pizza

Although fancy Neapolitan pizza is all the rage these days, sheet pan pizza will never go out of style. It's just so easy, accessible, nostalgic and (outside of gluten- and dairy-intolerant folks) universally appealing. And now that most grocery stores stock prepared pizza dough, the path to fresh hot pizza at home is shorter than ever. Skip the mixing, kneading, and waiting for the dough to rise, and get that pizza in the oven as soon as possible.

This recipe is very basic but surprisingly delicious. It calls for Jack cheese instead of mozzarella. You may be skeptical, but try it. Likewise with the sauce. You may think that a sauce of only tomato paste and water might disappoint, but it works. That said, if you have pizza sauce around, or if you want to make your own, that's fine too. Same goes for the cheese. Use mozzarella if you like. The options really are endless.


  • For the Pizza:
  • 1/4 cup tomato paste
  • 1/4 cup water
  • 1/2 teaspoon kosher salt
  •  1 pound pizza dough (store-bought or homemade)
  • Flour for dusting work surface
  • 2 1/2 cups shredded Monterey Jack cheese (or shredded mozzarella)
  • 3 ounces sliced pepperoni
  • For Topping:
  • Grated Parmesan
  • Chili flakes
  • Fresh or dried oregano

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sheet pan pizza
    The Spruce / Cara Cormack
  2. Remove the dough from the refrigerator. Preheat oven to 500 F.

    Remove dough
    The Spruce / Cara Cormack
  3. In a small bowl combine the water, tomato paste, and salt. Mix until smooth.

    Tomato paste
    The Spruce / Cara Cormack
  4. When oven is hot, lightly coat a sheet pan with oil. If using store-bought dough, take care not to fold, stretch, or tear the dough as you remove it from the packaging. Lightly flour the dough and the counter. With floured hands, gently press the dough into a flat rectangle that is roughly the dimensions of your sheet pan. Holding the dough up by its edge, allow gravity to stretch it out. Repeat around the edges of the rectangle, taking care not to tear the dough, until the dough is the size of the sheet pan.

    Put dough on board
    The Spruce / Cara Cormack
  5. Carefully lay the dough onto the prepared pan. With a rubber spatula or the back of a spoon, spread the sauce onto the dough, leaving a one-inch border of bare dough at the edge.

    Add tomato sauce
    The Spruce / Cara Cormack
  6. Top with shredded cheese, followed by the slices of pepperoni.

    Shredded cheese
    The Spruce / Cara Cormack
  7. Bake for about 15 minutes until crust is golden and cheese is starting to brown.

    Sheet pan pizza
    The Spruce / Cara Cormack
  8. Remove from oven, slice, and serve immediately with Parmesan, red pepper and oregano.

    Sheet pizza
    The Spruce / Cara Cormack

Recipe Variations

In addition to pepperoni, toppings that both adults and kids enjoy include:

  • Ham and pineapple
  • Sausage and mushroom
  • Three cheese with mozzarella, romano, and ricotta
  • Sauteed ground beef, bacon and cheddar (aka hamburger pizza)
  • Make it a white pizza with garlic and Parmesan using store bought alfredo sauce instead of making the red sauce in this recipe


  • While most toppings can be added as-is to the pie, ingredients like mushrooms, sausage crumbles, and bacon should all be cooked first before topping the pie and letting it all cook further in the oven.

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