Sheet Pan Pizza – Easy Family-Size Pizza For Busy Nights You’ll Crave Weekly

Need dinner that pleases everyone and doesn’t hijack your evening? Sheet pan pizza brings crispy edges, chewy centers, and big flavor without fussy dough tossing. You get family-size portions, minimal cleanup, and endless topping combos. Ready to turn “What’s for dinner?” into “That was epic”?

1. Weeknight Classic Margherita That Outsmarts Delivery

When the week feels chaotic, this classic keeps things calm and absolutely delicious. You’ll get that perfect balance of bright tomato, creamy mozzarella, and aromatic basil on a crisp-but-chewy crust. It’s simple, elegant, and everyone fights for the corner pieces.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 cup crushed San Marzano tomatoes
• 1 small garlic clove, finely grated
• 1 tsp kosher salt
• 1/2 tsp granulated sugar
• 1/4 tsp red pepper flakes (optional)
• 8 oz fresh mozzarella, torn into pieces
• 1/3 cup fresh basil leaves
• 1–2 tbsp grated Parmesan (optional, for finish)

Instructions:

1. Preheat the oven to 500°F (or as hot as it goes) and place a rack in the lower third. Lightly oil a half sheet pan with 1 tbsp olive oil.
2. Stretch the dough: Rub your hands with a little oil, then press and stretch the dough directly in the pan until it fits the corners. If it springs back, let it rest 5 minutes and try again.
3. Stir together crushed tomatoes, garlic, salt, sugar, and red pepper flakes. Taste and adjust salt.
4. Brush the dough with 1 tbsp olive oil, then spread the sauce evenly, leaving a 1/2-inch border.
5. Dot with mozzarella. Slide the pan into the oven and bake 12–15 minutes until the crust browns and cheese blisters.
6. Top with basil and a sprinkle of Parmesan. Let it rest 2 minutes, then slice.

Serve with a simple arugula salad and a drizzle of good olive oil over the slices for a little shine. Want extra crisp? Par-bake the crust 4 minutes before saucing. FYI: If your basil bruises, add it after slicing to keep it vibrant.

2. Pepperoni Crispy-Edge Crowd-Pleaser With Hot Honey Drizzle

Think classic pizzeria vibes with a modern sweet-heat twist. The pepperoni cups char into little flavor chalices, and the hot honey brings that slap of sparkle. Perfect for movie nights when you want zero complaints at the table.

Ingredients:

• 1 lb pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 cup pizza sauce (store-bought or homemade)
• 2 cups low-moisture mozzarella, shredded
• 5 oz pepperoni, sliced
• 1/2 tsp dry oregano
• 2 tbsp hot honey (store-bought or DIY with honey + chili flakes)
• 1 tbsp grated Parmesan

Instructions:

1. Preheat the oven to 500°F with a rack on the lower third. Oil a half sheet pan with 1 tbsp olive oil.
2. Stretch the dough to the edges of the pan. Brush the top with remaining oil.
3. Spread sauce evenly. Sprinkle mozzarella all the way to the edges for those cheesy frico corners.
4. Arrange pepperoni in overlapping rows. Sprinkle oregano over the top.
5. Bake 12–16 minutes until the cheese bubbles and the edges turn golden and crisp.
6. Drizzle with hot honey, dust with Parmesan, and let it sit 2 minutes before cutting.

Serve with ranch or a quick dip of Greek yogurt + lemon + garlic if you like a cooler counterpoint. No hot honey? Warm 2 tbsp honey with 1/4 tsp chili flakes and a pinch of salt for 30 seconds—done. IMO, add a few pickled jalapeños if your crowd loves heat.

3. Veggie Supreme That Wins Over Carnivores

This one packs color, crunch, and serious flavor without feeling like “just veggies.” You’ll roast the toppings right on the pie so the edges caramelize beautifully. Even the meat lovers will go back for seconds—maybe thirds.

Ingredients:

• 1 lb pizza dough, room temperature
• 2 tbsp olive oil, divided
• 3/4 cup marinara or pizza sauce
• 1 1/2 cups low-moisture mozzarella, shredded
• 1/2 cup provolone, shredded
• 1 small red onion, thinly sliced
• 1 small zucchini, halved and thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1/2 cup black olives, sliced
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp chopped parsley or basil, for finish

Instructions:

1. Preheat oven to 500°F and oil a half sheet pan with 1 tbsp olive oil.
2. Toss onion, zucchini, bell pepper, and mushrooms with remaining oil, Italian seasoning, garlic powder, salt, and pepper.
3. Stretch the dough in the pan. Spread sauce in a thin layer, then scatter mozzarella and provolone.
4. Distribute seasoned veggies and olives evenly over the cheese.
5. Bake 14–17 minutes until the crust browns, veggies blister, and cheese turns golden in spots.
6. Finish with chopped parsley or basil. Slice and serve hot.

For extra oomph, add dollops of ricotta before baking or a swipe of pesto after. Want more crunch? Scatter a handful of panko tossed in olive oil around the edges in the last 3 minutes. Trust me, those crispy bits are addictive.

4. Garlic-Butter White Pie With Spinach And Ricotta Clouds

Cheesy, garlicky, and swoon-worthy—this is comfort food in sheet pan form. No tomato sauce here, just a luscious garlic-butter base topped with melty cheese, tender spinach, and creamy ricotta dollops. It feels fancy, but it’s weeknight easy.

Ingredients:

• 1 lb pizza dough, room temperature
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup whole-milk ricotta
• 1 3/4 cups low-moisture mozzarella, shredded
• 1/2 cup grated Parmesan
• 4 cups baby spinach
• 1/4 tsp crushed red pepper (optional)
• 1/2 tsp kosher salt, plus more to taste
• Black pepper, to taste
• Lemon zest, from 1/2 lemon

Instructions:

1. Preheat oven to 500°F. In a small skillet, melt butter with garlic over medium-low heat until fragrant, 1–2 minutes. Stir in olive oil and a pinch of salt; cool slightly.
2. Season ricotta with lemon zest, salt, and pepper. Set aside.
3. Oil a half sheet pan lightly. Stretch dough to fit.
4. Brush garlic-butter mixture all over the dough. Scatter mozzarella and half the Parmesan.
5. Toss spinach with a drizzle of olive oil and a pinch of salt, then spread over the cheese. Dot with ricotta in small spoonfuls. Finish with remaining Parmesan and crushed red pepper.
6. Bake 12–15 minutes until edges crisp and ricotta browns lightly. Let it rest 2 minutes before slicing.

Finish with a squeeze of lemon and a sprinkle of black pepper. Add crisped prosciutto if you want a salty pop. Pro tip: Brush the crust border with extra garlic butter halfway through baking for maximum flavor.

5. BBQ Chicken Ranch With Charred Corn And Red Onion

Sweet, smoky, tangy—this one hits every crave button. BBQ sauce replaces tomato, ranch cools everything down, and the charred corn adds pops of sweetness. Perfect for backyard vibes when the grill stays in hibernation.

Ingredients:

• 1 lb pizza dough, room temperature
• 2 tbsp olive oil, divided
• 3/4 cup BBQ sauce
• 1 1/2 cups low-moisture mozzarella, shredded
• 1 cup cooked chicken, shredded
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 small red onion, thinly sliced
• 1/4 cup ranch dressing, plus more for drizzling
• 1/4 cup fresh cilantro, chopped
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions:

1. Preheat oven to 500°F and set a rack in the lower third. Oil a half sheet pan with 1 tbsp olive oil.
2. Toss corn with remaining olive oil, smoked paprika, salt, and pepper. Spread on one side of the pan and broil 3–4 minutes, stirring once, until lightly charred. Remove to a bowl.
3. Stretch the dough on the pan. Spread BBQ sauce evenly, then scatter mozzarella.
4. Toss chicken with 2 tbsp ranch. Distribute chicken, charred corn, and red onion over the cheese.
5. Bake 13–16 minutes until the crust turns golden and cheese bubbles.
6. Drizzle with more ranch, sprinkle cilantro, and serve with lime wedges.

Swap in smoked gouda for half the mozzarella if you want deeper smoke. Add sliced jalapeños for heat or pineapple if you like that sweet contrast—no judgment. Leftovers make A+ lunch wraps the next day, seriously.

There you go: five sheet pan pizzas that beat takeout, save time, and still feel special. Pick one tonight, and let the oven do the heavy lifting while you collect compliments. When you find your favorite, make it your signature “Oh, this old thing?” weeknight flex.