Know about Meat Lovers’ Sheet Pan Pizza: Picking up the phone and placing a pizza delivery order is as simple as ever these days. Good pizza can even be delivered right to your door. But the homemade variety still has my heart. Sheet pan pizzas, like this meat lovers’ variant, are perfect for cozy winter evenings in front of the fire.
Easy Sheet Pan Pizza
Making delicious pizza on a sheet pan requires no effort. You won’t need expensive pizza stones, and the crust will get nice and crisp. You can expect to have leftovers because it creates a rather large pizza.
- 8 ounces Italian sausage
- 2 pounds room temperature pizza dough, homemade or store-bought
- 1/2 cup pizza sauce, homemade or store-bought
- 1 pound mozzarella cheese, grated
- 4 ounces ham
- 4 ounces pepperoni slices
- 1 red bell pepper, sliced thin
- Dried parsley, garnish
- Salt and pepper
Homemade vs. Store-Bought Crust
There are a plethora of pizza dough recipes available online if you plan on making your own. The method of making pizza dough that requires no kneading is my favorite. This yields a dough that can be shaped and reshaped with relative ease.
Pan pizzas, like this one, have a thicker crust (though they’re not quite like deep dish) and can be made crispy by using the same dough. However! If the dough is keeping you from cooking your own pizza, then by all means, buy it.
I am a great believer that the perfect is the enemy of the good in the kitchen. You can find excellent pre-made dough in the prepared foods department of most modern supermarkets. You might also inquire at your favorite pizza place in town if you can purchase the dough they use. You can buy a couple doughballs from many pizza joints for not a lot of money.
How to Shape Your Pizza Dough
The first step in forming the dough for this sheet pan pizza, regardless of where you purchase it, is ensuring that it is at room temperature. It will be difficult to work with and may get excessively thick in spots if it is cold from the refrigerator.
Just press it onto your sheet pan after rolling it out on a lightly floured surface, assuming it is at room temperature. You should strive for uniformity in the center of the pan; however, little variations in crust thickness around the edges are acceptable. That’s what gives it personality! Keep in mind that a quarter-sheet pan works best for this recipe.
The Toppings for Meat Lovers’ Pizza
When I think of meat lovers’ pizza, I envision a pie topped with Italian sausage, ham, and pepperoni. Is it possible to have even more meat on top? Probably, but watch out for burnt pizza if you do. You can actually accomplish that, and the result is a fork-and-knife pizza situation, which is hardly the end of the world.
A perfect slice of this pizza wouldn’t fall apart when you picked it up, and the toppings wouldn’t all run away. So, feel free to try out different combinations of condiments. For a tasty and well-balanced pizza, I used my preferred amounts of all the toppings.
How to Store and Reheat Leftover Pizza
A whole sheet pan of pizza can be made using this recipe. Unless you’re making it for a large group, you’ll probably end up with leftovers because the dough is thicker than the average round pizza and the toppings are generous.
But eating pizza the next day is perfectly acceptable. This pizza holds up well when eaten cold, but I prefer it warmed up. Place a slice or two of pizza in a large skillet (cast iron is excellent) and heat them over low heat until they are reheated.
Cook for a few minutes with the lid on, covered. Covering the skillet with a lid creates steam that can be used to re-melt the cheese and crisp up the crust. Same as brand-new!
Preheat oven to 400°F
Prep the sausage
- Shape the pizza crust
- Top the pizza
- Bake the pizza for 20 to 25 minutes
- Cool and serve