Easy Four-Cheese Sheet Pan Pizza
Calling all pizza lovers! Easy Four-Cheese Sheet Pan Pizza is a hassle-free recipe that delivers restaurant-worthy results without the fuss.
Servings: 8
Calories: 849kcal
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.
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.
Nutrition
Calories: 849kcal | Carbohydrates: 60g | Protein: 36g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 2228mg | Potassium: 408mg | Fiber: 3g | Sugar: 9g | Vitamin A: 688IU | Vitamin C: 4mg | Calcium: 466mg | Iron: 5mg
