This sheet pan pizza is easy and delicious! It has a thick, chewy, and crispy crust with flavorful toppings like fresh veggies, tomato sauce, and cheese.
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!
Recipe Tips
- Let the pizza dough come to room temperature before stretching. Dough that’s cold from the fridge is very stiff, and it can tear easily if you try to stretch it. If your pizza dough has been in the refrigerator, let it sit at room temperature for at least an hour before assembling the pizza. It’ll become more pliable as it warms up.
- Don’t skimp on the cornmeal. If you’re not using a nonstick pan, this sheet pan pizza can easily stick. Dust the pan with a generous amount of cornmeal before stretching the dough to help the pizza release from the pan after baking. Bonus: the cornmeal makes the bottom of the crust extra-crisp.
- Sprinkle the shredded cheese all the way to the edges. It creates a crisp, browned, cheesy rim around the top of the pizza. SO GOOD!
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:
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:
Sheet Pan Pizza
Serves 4
Our family loves this easy sheet pan pizza! I make it when we’re craving homemade pizza with a thicker crust—this one is super chewy with delicious crispy edges. Top it with sauce, cheese, and fresh veggies for an epic pizza night!
- 1 recipe Pizza Dough, or 1 to 1½ pounds store-bought dough, at room temperature
- Cornmeal, for stretching the dough
- Extra-virgin olive oil, for drizzling
- 2 cups fresh spinach
- 1 garlic clove, chopped
- Sea salt
- ⅔ cup homemade pizza sauce, or use store-bought
- ¾ cup grated low-moisture, part-skim mozzarella cheese, about 2 ounces
- ¾ cup grated provolone cheese, about 2 ounces, or more mozzarella
- ¼ cup grated Parmesan cheese
- ¾ cup cherry tomatoes, halved
- Fresh basil leaves
- Red pepper flakes
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If your pizza dough has been in the fridge, let it sit on the counter for at least 1 hour to come to room temperature.
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Preheat the oven to 450°F and dust a quarter sheet pan or jelly roll pan with cornmeal. Stretch the pizza dough to fit the pan, pressing it into the corners.
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Heat a drizzle of olive oil in a medium skillet over medium heat. Add the spinach, garlic, and a pinch of salt and cook, stirring, for about 1 minute, or until the spinach is just wilted.
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Spread the pizza sauce evenly over the pizza dough, leaving a ½-inch border around the edges. Top with the mozzarella and provolone cheeses, sprinkling them all the way to the edges of the pan. Arrange the sautéed spinach and garlic over the area covered by the sauce, then sprinkle on the Parmesan. Arrange the cherry tomatoes, cut side up, on top. Drizzle with olive oil.
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Bake for 20 to 25 minutes, or until the crust is golden brown and cooked through and the cheese is browned and bubbling.
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Let cool for 5 minutes before topping with basil and red pepper flakes, slicing, and serving.
