Sheet Pan Supreme Pizza

Name: Sheet Pan Supreme Pizza
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ lb (680 g) pizza dough, store-bought or homemade, at room temperature, 40–60 minutes out of the fridge; 2 tbsp (30 ml) extra-virgin olive oil, divided: 1½ tbsp for the pan, ½ tbsp for brushing the edge; 1 cup (240 ml) pizza sauce, thick, not watery; 1 tsp (1 g) dried oregano, stirred into the sauce; ½ tsp (1½ g) garlic powder, stirred into the sauce; 8 oz (225 g) bulk Italian sausage (mild or hot), casings removed if using links; 8 oz (225 g) white or cremini mushrooms, wiped clean and sliced ¼ inch (6 mm) thick; ¼ tsp (1½ g) kosher salt; 1 medium (150 g) green bell pepper, seeded and cut into thin strips about ¼ inch (6 mm) wide; ½ medium (100 g) red onion, halved and sliced into thin half-moons; 3 oz (85 g) sliced pepperoni, about 40 slices; 10 oz (280 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2½ cups), divided; ¼ cup (25 g) Parmesan cheese, finely grated; red pepper flakes, to taste, for sprinkling at the table (optional)

From the MyKitchenBank Kitchen

A crisp-bottomed, chewy-edged pizza baked on a half sheet pan and loaded with browned Italian sausage, pepperoni, peppers, onion, and mushrooms under bubbling mozzarella. Pre-cooking the sausage and mushrooms and par-baking the crust keep it from turning soggy.

Prep: 35 min
Cook: 35 min
Wait: 50 min
Total: 2 hr
Makes: 1 large pizza (12 square slices)

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Ingredients

8 servings

For the crust
1½ lb (680 g) pizza dough, store-bought or homemade, at room temperature, 40–60 minutes out of the fridge
2 tbsp (30 ml) extra-virgin olive oil, divided: 1½ tbsp for the pan, ½ tbsp for brushing the edge
For the sauce
1 cup (240 ml) pizza sauce, thick, not watery
1 tsp (1 g) dried oregano, stirred into the sauce
½ tsp (1.5 g) garlic powder, stirred into the sauce
For the toppings
8 oz (225 g) bulk Italian sausage (mild or hot), casings removed if using links
8 oz (225 g) white or cremini mushrooms, wiped clean and sliced ¼ inch (6 mm) thick
¼ tsp (1.5 g) kosher salt
1 medium (150 g) green bell pepper, seeded and cut into thin strips about ¼ inch (6 mm) wide
½ medium (100 g) red onion, halved and sliced into thin half-moons
3 oz (85 g) sliced pepperoni, about 40 slices
10 oz (280 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2½ cups), divided
¼ cup (25 g) Parmesan cheese, finely grated
For serving
red pepper flakes, to taste, for sprinkling at the table (optional)

Equipment (7)

18×13-inch (46×33 cm) rimmed half sheet pan
12-inch (30 cm) large skillet
Chef's knife and cutting board
Box grater (if shredding cheese)
Pizza cutter or large sharp knife
Instant-read thermometer
Spatula

Steps

Before you start

Take the pizza dough out of the fridge 40–60 minutes before baking so it is soft and easy to stretch. Cold dough keeps springing back.
Shred the mozzarella from a block if you can. Low-moisture mozzarella melts better and releases less water than fresh mozzarella.
Put an oven rack in the lower third of the oven. Preheat to 475°F (245°C) while the dough rests.
Use a heavy, rimmed 18×13-inch (46×33 cm) half sheet pan. A thin or warped pan can scorch the bottom.

1
Rest dough, preheat ovenOven 475°F / 245°C
- Set the oven rack in the lower third and preheat to 475°F (245°C).
- Leave the dough in its bag or covered with a towel on the counter for 40 minutes so it relaxes and becomes easy to stretch.
- Meanwhile, stir the oregano and garlic powder into the pizza sauce and set aside.
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Ready when: Dough feels soft and slack, not cold and tight
Tip: Don't skip the rest. Cold dough shrinks back when stretched and bakes up dense.
2
Brown the sausage
- Heat a 12-inch skillet over medium-high heat.
- Add the sausage and break it into ½-inch (1 cm) crumbles with a spatula.
- Cook, stirring occasionally, for 6–8 minutes.
- Remove it with a slotted spoon to a paper towel-lined plate and leave the fat in the pan.
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Ready when: No pink remains, the crumbles are browned in spots, and they read 160°F (71°C) on an instant-read thermometer
3
Cook the mushrooms
- Return the skillet to medium-high heat, keeping about 1 tablespoon of sausage fat (pour off the excess).
- Add the mushrooms and salt.
- Cook, stirring every minute or so, for 5–6 minutes.
- They will release liquid, then the liquid will cook off.
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Ready when: The pan is dry, and the mushrooms are golden brown and shrunken to about half their size
Tip: Raw mushrooms release a lot of water in the oven and make the pizza soggy, so cook them first.
4
Slice and shred
- Slice the bell pepper and red onion as described.
- Shred the mozzarella and divide it into two portions: about 210 g (2 cups) and about 70 g (½ cup).
- Keep the sliced vegetables and pepperoni within reach for assembly.
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Ready when: Vegetable strips are thin and even so they cook through in the oven
Tip: Cut the peppers and onion thin. Thick pieces stay crunchy in the 15-minute bake time.
5
Stretch dough in pan
- Pour 1½ tablespoons of the olive oil onto the sheet pan and spread it over the bottom and about ½ inch up the sides with your fingers.
- Place the dough in the center and press it outward with your fingertips toward the corners.
- When it springs back, let it rest for 5 minutes, then continue pressing until it fills the pan in an even layer about ¼ inch (6 mm) thick, with a slightly thicker rim.
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Ready when: The dough reaches all four corners and stays in place when you let go
Tip: If it keeps shrinking, stop for 5 more minutes. Forcing it will make it tough.
6
Par-bake the crustOven 475°F / 245°C
- Prick the dough all over with a fork, leaving the rim alone.
- Bake on the lower rack at 475°F (245°C) for 6–7 minutes.
- This sets the bottom so the toppings don't make it gummy.
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Ready when: The surface looks dry and pale golden with a few small puffs, and the rim is just starting to color
Tip: If big bubbles form, press them down gently with a spatula.
7
Sauce and first cheese
- Remove the pan from the oven.
- Spread the sauce over the crust with the back of a spoon, leaving a ¾-inch (2 cm) border.
- Sprinkle the larger portion of mozzarella (about 2 cups) evenly over the sauce.
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Ready when: Sauce is in a thin, even layer with the border still bare
Tip: Don't overload the sauce. A thick layer adds moisture and makes the center soft.
8
Add the toppings
- Scatter the sausage and mushrooms over the cheese, then the bell pepper and onion.
- Arrange the pepperoni slices so they just touch.
- Top with the remaining ½ cup mozzarella and the Parmesan.
- Brush the exposed rim with the remaining ½ tablespoon olive oil.
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Ready when: Toppings are in an even layer with no bare patches of sauce
Tip: Putting the last cheese on top holds the vegetables in place and gives you a browned top.
9
Bake the pizzaOven 475°F / 245°C
- Return the pan to the lower rack and bake at 475°F (245°C) for 12–14 minutes.
- Rotate the pan front to back halfway through for even browning.
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Ready when: The cheese is bubbling and browned in spots, the pepperoni edges are curled, and the crust bottom is deep golden when you lift a corner with a spatula
Tip: If the top browns before the bottom is done, move the pan to the lowest rack for the last 2 minutes.
10
Rest, slice, serve
- Let the pizza rest in the pan for 5 minutes so the melted cheese sets.
- Slide a spatula under the crust to loosen it, transfer to a cutting board, and cut into 12 squares with a pizza cutter.
- Sprinkle with red pepper flakes if you like.
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Ready when: The cheese has stopped bubbling and the pizza slides easily off the pan

Good to know

Tips

Drain the sausage on paper towels and cook the mushrooms until the pan is dry. Excess grease and water are the most common causes of soggy pizza.
Bake on the lower rack so the bottom gets direct heat and crisps, while the top still browns.
Oil the pan generously. It helps the crust fry slightly and release cleanly.
For a lighter pizza, drop the amount of pepperoni to 2 oz (55 g) or use turkey pepperoni.

Make ahead

Cook the sausage and mushrooms up to 2 days ahead and refrigerate them in separate airtight containers. Slice the vegetables and shred the cheese up to 1 day ahead. You can also par-bake the crust (step 6), cool it completely in the pan, cover, and keep at room temperature for up to 4 hours before topping and baking. Add 1–2 minutes to the final bake if the crust is cold.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: wrap slices or store in an airtight container for up to 4 days. Freezer: freeze slices on a tray until firm, then wrap and store for up to 2 months. Reheat slices on a baking sheet at 425°F (220°C) for 8–10 minutes (12–15 minutes if frozen) until the cheese is bubbling and the bottom is crisp, or in a dry skillet over medium heat, covered, for 4–5 minutes.

Substitutions

bulk Italian sausage (mild or hot) → Ground beef or turkey seasoned with ½ tsp fennel seeds and a pinch of chili flakes. Cook to 160°F (71°C) for ground beef or 165°F (74°C) for turkey.
low-moisture whole-milk mozzarella → Provolone or a mozzarella-provolone blend. Use the same weight. Avoid fresh mozzarella, which is too wet.
pizza dough, store-bought or homemade → Two 12-oz (340 g) packages of refrigerated pizza crust or 680 g homemade dough. Stretch to fit the pan and bake as directed.
green bell pepper → Red or yellow bell pepper. This gives a sweeter flavor and more color.