Calling all pizza lovers! Get ready to transform your weeknights with our Easy Four-Cheese Sheet Pan Pizza recipe. Forget greasy takeout and complicated crusts—this hassle-free, quick sheet pan pizza delivers gourmet, restaurant-worthy results without the fuss. Perfect for busy families, casual gatherings, or satisfying those cheesy cravings, this recipe simplifies homemade pizza for everyone.
Jump to:
Why You'll Want to Make Easy Four-Cheese Sheet Pan Pizza
- Effortless Weeknight Hero: Forget take-out menus and delivery delays. This recipe uses store-bought dough, so you can whip up a gourmet pizza in no time. No kneading, rising, or fancy equipment needed - just assemble, bake, and devour!
- Cheese Nirvana: This pizza isn't just cheesy, it's a symphony of four delectable cheeses. Each bite offers a unique flavor profile, creating a melty masterpiece that will leave you wanting more.
- Sheet Pan Simplicity: Ditch the pizza stone and preheating hassles. This beauty bakes to crispy perfection on a single sheet pan. Plus, cleanup is a breeze – no scrubbing multiple pots and pans needed!
- Deliciously Customizable: While the four-cheese combo is a star, feel free to get creative! Add your favorite veggies, meats, or even a drizzle of pesto for a personalized pizza masterpiece.
Ingredients - Here's What You'll Need
Steps to Make Easy Four-Cheese Sheet Pan Pizza
- Preheat oven to 400°F. Pour two tablespoons of olive oil on a half sheet pan and use a basting brush to evenly coat the entire bottom and sides of the pan.
- Place a piece of parchment paper on the bottom of the pan. Then, brush one tablespoon of oil over the paper. Set the pan aside until ready to use.
- Roll two pounds of pizza dough into a 13x18 rectangle. If you have trouble rolling the dough, allow it to come to room temperature because it will be easier to roll than cold dough.
- Lay the rolled out dough into the prepared pan. It will likely shrink slightly once it's placed in the pan. Press the dough out with your hands so it fills the entire bottom of the pan.
- Brush the remaining tablespoon of oil over the dough, then prick the top of the dough with a fork. Bake in a 400°F oven for 7-8 minutes.
- Remove the pan from the oven and set on a wire cooling rack. Then, top the crust with pizza sauce and spread the sauce over the entire crust.
- Sprinkle the garlic powder, dried oregano, and dried basil on top of the sauce.
- Then, use the basting brush to stir the herbs into the sauce and brush the sauce to cover the entire crust, all the way to the edges of the pan.
- Next, sprinkle half of the Italian sausage over the sauce.
- Then, sprinkle freshly shredded Parmesan, Provolone, extra sharp Cheddar, and Mozzarella cheeses. Then, use your hand the press the cheeses into the sauce.
- Next, evenly distribute the mini pepperoni over the entire top.
- Then, sprinkle the remaining half of the Italian sausage. Then, use your hand to press the pepperoni and sausage into the cheese, this will help it adhere to the cheese better. Then, in bake for 20 -25 minutes in a 400°F oven, until the cheese is golden brown.
- Remove the pan from the oven and allow the pizza to cool in the pan for five minutes on a wire cooling rack.
- Carefully slide the pizza from the pan to a large cutting board, and pull the parchment out from under the pizza. Then, use a pizza wheel to cut the pizza into eight slices.
Mastering this simple four-cheese pizza recipe means delicious, homemade goodness is always within reach. Whether it's a quick weeknight dinner or a fun activity with the kids, our Easy Four-Cheese Sheet Pan Pizza ensures a satisfying meal with minimal effort. Don't forget to experiment with your favorite toppings and make it your own!
Frequently Asked Questions
Absolutely! If you have a favorite pizza dough recipe, feel free to use it. Or you can try our Easy Basic Pizza Dough made with a food processor. Just be sure to pre-bake the crust slightly before adding the toppings to prevent a soggy bottom.
Pre-shredded cheese is convenient, but freshly grated cheese tends to melt better. The choice is yours!
You bet! I like the classic combination of pepperoni and Italian sausage. Other popular options include vegetables like peppers, onions, or mushrooms, or a drizzle of pesto for extra flavor. Get creative and choose any toppings you like.
Let the pizza cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
Recipe Tips and Tricks
- Sauté veggies: If using vegetables like peppers or onions, consider sautéing them beforehand. This removes excess moisture and prevents them from becoming soggy on the pizza.
- Fresh herbs for a burst of flavor: After baking, sprinkle your pizza with fresh chopped herbs like basil, oregano, or thyme for a delightful burst of freshness.
- Spicy kick: Add a pinch of red pepper flakes to the sauce or a sprinkle of chili flakes on top of the pizza before baking for a touch of heat.
- Leftover magic: Reheat slices in a 425°F oven for 10 minutes, until warmed through.
Other Great Pizza Recipes
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Easy Four-Cheese Sheet Pan Pizza
Equipment
- half-sheet pan
- Rolling Pin
- Parchment paper
- Basting Brush
- Half Sheet Cooling Rack
- Extra Large Cutting Board
- Pizza Wheel
Ingredients
- 2 lbs Store-Bought Pizza Dough room temperature
- 4 tbs Olive Oil divided
- 1 ½ c Pizza Sauce
- 1 teaspoon Garlic Powder
- 1 tbs Dried Oregano
- 1 tbs Dried Basil
- 1 lb Italian Sausage cooked, drained, and divided
- 3 oz Freshly Shredded Parmesan Cheese
- 3 oz Freshly Shredded Provolone Cheese
- 3 oz Freshly Shredded Extra Sharp Cheddar Cheese
- 8 oz Freshly Shredded Mozzarella Cheese
- 5 oz Mini Pepperoni
Instructions
- Preheat oven to 400°F.
- Pour two tablespoons of olive oil on a half sheet pan and use a basting brush to evenly coat the entire bottom and sides of the pan. Place a piece of parchment paper on the bottom of the pan. Then, brush one tablespoon of oil over the paper. Set the pan aside until ready to use.
- Roll pizza dough into a 13x18 rectangle. Lay the rolled out dough into the prepared pan. It will likely shrink slightly once it's placed in the pan. Press the dough out with your hands so it fills the entire bottom of the pan. Brush the remaining tablespoon of oil over the dough, then prick the top of the dough with a fork. Bake in a 400°F oven for 7-8 minutes.
- Remove the pan from the oven and set on a wire cooling rack. Then, top the crust with pizza sauce and spread the sauce over the entire crust. Sprinkle the garlic powder, dried oregano, and dried basil on top of the sauce. Then, use the basting brush to stir the herbs into the sauce and brush the sauce to cover the entire crust, all the way to the edges of the pan.
- Next, sprinkle half of the Italian sausage over the sauce.
- Sprinkle Parmesan, Provolone, extra sharp Cheddar, and Mozzarella cheeses, making sure to cover all the way to the edges. Use your hand to press the cheeses into the sauce.
- Then, evenly distribute the mini pepperoni and remaining Italian sausage over the entire top. Use your hand to press the pepperoni and sausage into the cheese; this will help them adhere better to the cheese.
- Then, bake for 20-25 minutes in a 400°F oven, until the cheese is golden brown.
- Remove the pan from the oven and allow the pizza to cool in the pan for five minutes on a wire cooling rack. Carefully slide the pizza from the pan to a large cutting board, and pull the parchment out from under the pizza. Then, use a pizza wheel to cut the pizza into eight slices.
- Yield 8 servings.
Tips/Notes
- If you have trouble rolling the dough, allow it to come to room temperature because it will be easier to roll than cold dough.
Leave a Reply