Sheet Pan Italian Sausage Pizza

Sheet pan pizza has saved countless busy weeknights for my family with its crispy crust and gooey cheesy layers. This version comes together quickly using store bought dough and sauce which means anyone can pull off an impressively delicious homemade pizza without extra fuss.

My kids call this their Friday night favorite and everyone looks forward to toppings duty. There is something cozy about gathering around a big homemade pizza and sharing it straight from the pan.

Ingredients

• Olive oil: adds flavor to the crust and prevents sticking choose a fresh extra virgin type for best taste
• Ground sweet or mild Italian sausage: provides savory bites pick sausage with visible herbs and a fresh aroma
• Pizza dough: creates the base for your pizza grab a high quality premade dough from the store or your local bakery
• Cornmeal: keeps the crust from sticking and adds subtle crunch look for finely ground cornmeal for even coverage
• Pizza sauce: brings tangy depth to each bite try to find a sauce with minimal added sugar and plenty of tomato flavor
• Shredded mozzarella cheese: melts beautifully and gives that classic pizza stretch buy whole milk mozzarella for the best melt

Instructions

Prepare the Oven:

Preheat your oven to four hundred fifty degrees Fahrenheit which ensures a crisp crust and fully melted cheese

Brown the Sausage:

Heat one tablespoon of olive oil in a skillet over medium heat add the ground sausage and cook for about five to six minutes breaking it up with a spoon until browned and just cooked through drain excess fat and set aside

Prepare the Pan:

Pour and brush the remaining olive oil over a thirteen by nine inch sheet pan sprinkle a thin even layer of cornmeal across the oiled surface to create a nonstick base and subtle crunch

Shape the Dough:

On a floured surface roll out the pizza dough to roughly the size of your pan gently lift and stretch it to fit if it shrinks back let it rest five minutes and try again until it fills the corners

Sauce the Base:

Spoon pizza sauce over the dough spreading it evenly with a spatula or the back of a spoon leave a thin border along the edges for a proper crust

Add the First Cheese Layer:

Sprinkle half of the shredded mozzarella over the sauce making sure to reach into the corners

Layer the Sausage:

Evenly scatter the cooked sausage over the cheese aiming for balance so every piece has some sausage

Finish with More Cheese:

Top the sausage with the remaining mozzarella for a gooey bubbly top layer

Bake the Pizza:

Slide the sheet pan onto the middle rack and bake for twelve to fifteen minutes the cheese should be golden and bubbling and the crust firm and lightly browned underneath

Cool and Slice:

Remove the pan and allow the pizza to cool for five minutes this makes slicing easier and keeps the cheese from sliding off then cut into squares and serve

I always look forward to the smell of browning sausage in the pan it reminds me of pizza parties at my grandmother’s house where she would let us pile on as much cheese as we wanted never skimping on the good stuff

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat pieces in the oven at three hundred fifty degrees for five to eight minutes to revive that crispy crust. For best results avoid the microwave which can make the dough chewy.

Ingredient Substitutions

You can swap sausage for cooked chicken or turkey or keep it vegetarian with sautéed mushrooms and peppers. Non dairy mozzarella works well too if you need a dairy free version. Whole wheat pizza dough makes it a little heartier.

Serving Suggestions

Serve straight from the pan with a fresh green salad or roasted veggies on the side. Add a sprinkle of chili flakes or Italian herbs over the baked pizza for extra flavor. This pizza is a hit at game nights and casual gatherings.

Cultural and Historical Context

Sheet pan pizza has its roots in American home kitchens where convenience and crowd pleasing meals are key. It transforms pizza night into a fun group activity letting everyone help with toppings. This pizza style echoes grandma’s pan pizzas where the golden edges and thick crust were always the most coveted parts.

Seasonal Adaptations

Fresh tomato slices in summer bring out the best in the sauce

Roasted butternut squash or sautéed mushrooms make a cozy fall twist

Switch to goat cheese and spinach for a springtime version

Success Stories

Friends who thought homemade pizza was too hard were amazed at how simple this recipe could be. I have shared it with busy parents in my neighborhood and now it is a weekend favorite at their homes too.

Freezer Meal Conversion

Bake and cool the pizza fully then slice and freeze each piece in a single layer before transferring to a freezer bag. Reheat slices from frozen at four hundred degrees for ten minutes and you will have instant pizza night.

Let pizza night become a favorite tradition at your home. This easy sheet pan pizza is sure to make everyone smile.

Common Recipe Questions

→ Can I use a different meat instead of Italian sausage?

Yes. Try ground beef, turkey, chicken, or even meatless crumbles for a tasty variation.

→ How do I prevent the crust from sticking to the pan?

Grease your sheet pan with olive oil and sprinkle with cornmeal before adding the dough to help prevent sticking.

→ Can I make the dough ahead of time?

Absolutely. Store-bought or homemade pizza dough can be refrigerated and used when you're ready to bake.

→ What other toppings work well?

Try adding bell peppers, onions, mushrooms, olives, or pepperoni for extra flavor and texture.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days.

→ What’s the best way to reheat?

Reheat slices in a 350°F oven for 5-10 minutes or until the cheese is bubbly and crust crisp.