crispy sheet pan pizza

5 from 1 vote
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6


  • 3 tablespoons olive oil
  • 1 lb. pizza dough, room temperature (recipe follows or store-bought)
  • ½ cup pizza sauce
  • 2-3 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 4 oz. soppressata, prosciutto, or pepperoni
  • 2 cups arugula
  • ¼ cup fresh basil, torn
  • ½ cup cherry tomatoes, halved
  • kosher salt and cracked black pepper
  • balsamic glaze, for drizzling


  • 1 ¾ cup warm water (105°F to 110° F)
  • 1 envelope active-dry yeast (2 ¼ teaspoons)
  • 2 teaspoons sugar
  • 3 tablespoons olive oil
  • 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt
  • nonstick cooking spray


  • Arrange an oven rack in the lowest position and preheat to 450°F. Evenly drizzle 3 tablespoons oil onto the sheet pan.
  • Once the dough has come to room temperature, place 1 lb. pizza dough on the sheet pan and use your hands to press the dough to the edges of the pan working into a rectangular shape.
  • Dock the pizza dough with a large fork focusing on the center.
  • Spread ½ cup pizza sauce on dough in a thin, even layer then sprinkle with 2-3 cups mozzarella and ½ cup Parmesan on top. Top with 4 oz. soppressata.
  • Transfer to oven for 15 minutes, or until the crust is golden brown and the cheese is bubbling.
  • Meanwhile, in a mixing bowl toss together 2 cups arugula, ¼ cup basil, and ½ cup cherry tomatoes. Season with a big pinch of salt and pepper and toss together.
  • Remove pizza from the oven and cool slightly before slicing into squares.
  • Top the pizza with the fresh arugula salad, or serve on the side and drizzle with balsamic glaze, if desired.


  • Place 1 cup warm water in a bowl; add 1 envelope yeast and 1 teaspoon sugar. Mix and let stand until creamy, about 10 minutes.
  • Add 2 ½ cups flour, 2 tablespoons oil, and 1 teaspoon salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Let rest for 5 minutes.


  • Serve with Caesar salad and a side of pasta to complete this meal.


  • Vegetarian: Swap meat for extra veggies like mushrooms, olives, and peppers.
  • Greens: Swap arugula for spinach.
  • Flour: Bread flour or 00 flour can be swapped for all-purpose flour in pizza dough.
  • Gluten-Free: Purchase a gluten-free pizza dough or use a gluten-free flour for the pizza dough such as Cup 4 Cup.


  • Pizza dough can be made up to 5 days in advance and stored in an airtight container in the fridge. Bring to room temperature before using.


Calories: 901kcal | Carbohydrates: 106g | Protein: 32g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 2161mg | Potassium: 318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 748IU | Vitamin C: 5mg | Calcium: 343mg | Iron: 7mg