Crispy Sheet Pan Pizza with Italian Sausage, Pepperoni and Mozzarella

If you’re craving pizza night vibes without the hassle of delivery or juggling multiple pans, this crispy sheet pan pizza is such a win. It’s the kind of dinner that feels fun and cozy but still totally doable on a busy night. The crust bakes up golden and crisp on the bottom, the edges get that irresistible chew, and every square is loaded with melty mozzarella, savory Italian sausage, and classic pepperoni. It’s hearty, satisfying, and exactly what you want when everyone’s hungry and hovering in the kitchen.

One of my favorite things about making pizza this way is how easy it is to pull together. A sturdy rimmed sheet pan does most of the work, especially when you preheat it so the crust starts crisping the moment the dough hits. A good nonstick pan or a drizzle of olive oil keeps things from sticking, and a simple pizza cutter makes slicing into perfect squares quick and mess free. If you’re cooking the sausage ahead of time, a solid skillet and a wooden spoon are all you need to get it nicely browned and full of flavor.

This is also one of those recipes that’s perfect for sharing. It’s great for family pizza night, casual get-togethers, or anytime you want something comforting that feeds a crowd without extra effort. Serve it straight from the pan, sprinkle on a little grated Parmesan or red chili flakes, and watch it disappear. Don’t be surprised if this becomes the pizza everyone asks for again and again.

Ingredients

Italian Sausage

• 1 lb mild Italian sausage: Adds rich, savory flavor that makes every bite hearty and satisfying.

• 1 ½ teaspoons fennel seeds: Brings that classic Italian sausage taste with a subtle hint of sweetness.

• 2 teaspoons garlic powder: Boosts the sausage with extra depth and cozy, garlicky flavor.

• ¼ teaspoon dried oregano: Adds a warm, herby note that pairs perfectly with the sausage.

• ¼ teaspoon black pepper: Gives just enough gentle heat to balance the richness.

Pizza Assembly

• 2 tablespoons olive oil: Helps create a beautifully crisp, golden crust on the sheet pan.

• 1 lb pizza dough: The base that bakes up chewy on the inside with crispy edges.

• 1 cup sauce: Brings everything together with classic, saucy pizza flavor.

• 3 cups shredded mozzarella: Melts into a gooey, cheesy layer everyone loves.

• 2 teaspoons fresh oregano: Adds a fresh pop of flavor that brightens the whole pizza.

• 1 teaspoon garlic powder: Enhances the sauce and cheese with extra savory goodness.

• Cooked Italian sausage: Scattered across the top for bold, meaty bites in every square.

• Large pepperonis: Crisp slightly in the oven and add that classic pizza-night flavor.

Topping

• Grated Parmesan: Finishes the pizza with a salty, nutty layer of extra flavor.

• Red chili flakes: Optional, but perfect for adding a little heat right at the end.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 450°F (232°C) and place the sheet pan inside to heat while you prepare the pizza.

2. In a skillet over medium heat, cook and crumble the Italian sausage. Add fennel seeds, garlic powder, oregano, and black pepper, and cook for 6–8 minutes until browned. Drain any excess fat and set aside.

3. Lightly flour your work surface and roll or stretch the pizza dough to fit a 9×11-inch pan.

4. Carefully remove the hot pan from the oven, drizzle it with olive oil, and place the dough inside. Gently press the dough out toward the edges of the pan.

5. Spread the pizza sauce evenly over the dough.

6. Sprinkle the garlic powder and oregano over the sauce.

7. Add the shredded mozzarella, spreading it evenly from edge to edge.

8. Add the pepperoni slices, then scatter the cooked Italian sausage over the cheese.

9. Bake for 18–20 minutes, or until the crust is golden and crisp and the cheese is bubbling.

10. Remove the pizza from the oven and finish with grated Parmesan and red chili flakes to taste.

11. Let it cool slightly, then slice into 12 squares and serve hot.

Tips & Tricks for the Perfect Sheet Pan Pizza

• Preheat the pan: Letting the sheet pan heat up in the oven helps the crust start crisping the moment the dough hits it.

• Use a rimmed sheet pan: This keeps the sauce and cheese contained and gives you those golden, slightly crispy edges.

• Oil the pan well: A generous drizzle of olive oil prevents sticking and adds extra flavor to the crust.

• Stretch the dough gently: Press it out toward the edges instead of forcing it so the dough stays light and airy.

• Par-cook the sausage: Browning the sausage first ensures it’s fully cooked and packed with flavor before baking.

• Go edge to edge with cheese: Spreading the mozzarella all the way to the sides helps create those crispy, cheesy corners.

• Watch the bottom crust: If your oven runs cool, place the pan on the lower rack for the last few minutes to boost browning.

• Let it rest before slicing: Giving the pizza a few minutes to cool helps the cheese set and makes cleaner slices.

Serving

• Serve hot and fresh from the oven for the crispiest crust and best cheesy pull.

• Slice into squares using a sharp pizza cutter for easy sharing.

• Finish with grated Parmesan and red chili flakes so everyone can customize their slice.

• Pair with a simple green salad or Caesar salad for an easy, balanced meal.

• Set it out family-style right on the sheet pan for a casual, cozy pizza night.

• Offer extra dipping sauce on the side, like warmed pizza sauce or garlic butter, for dipping the crusts.

Storing

• Let the pizza cool completely before storing to keep the crust from getting soggy.

• Transfer leftovers to an airtight container or wrap tightly with foil.

• Store in the refrigerator for up to 3 days.

• Reheat slices in the oven or air fryer to bring back the crispy crust.

• Avoid reheating in the microwave if you want to keep the crust crisp.

• Leftover slices are great for quick lunches or easy after-school snacks.

FAQs

Can I use store-bought pizza dough?

Yes, store-bought dough works perfectly and keeps this recipe quick and easy.

Do I need to preheat the sheet pan?

Preheating the pan helps create a crisp bottom crust, but you can skip it if you’re short on time.

Can I use a different type of sausage?

Absolutely. Sweet Italian sausage, spicy sausage, or even chicken sausage all work well here.

How do I keep the crust from getting soggy?

Make sure the pan is hot, don’t overload the sauce, and bake until the bottom is golden and crisp.

Can I add other toppings?

Yes, just be mindful not to overcrowd the pizza so it bakes evenly and stays crispy.

What size sheet pan should I use?

A 9×11-inch or similar rimmed sheet pan works best for the right crust thickness.

How do I reheat leftovers?

Reheat slices in the oven or air fryer for the best texture and a crisp crust.

Can I make this ahead of time?

You can prep the toppings in advance, but it’s best baked fresh for the crispiest results.