This Meat Lovers’ Tin Sheet Pizza is easy to make – just press it into the pan, add the cheese, ham, sausage and pepperoni, then pop it in the oven. Delicious pizza will soon be yours!
BE PICTURED IN; CHARACTERIZED IN:
It’s easy these days to pick up the phone and order a pizza to be delivered to your door. You can even get real Well Pizza delivered to your door.
Easy sheet pan pizza
The sheet pan is a low-maintenance way to make great pizza. The crust comes out crispy and you don’t have to fiddle with special pizza stones. It also makes a BIG pizza, so you’ll probably have leftovers.
Homemade vs. store-bought crust
If you make your own pizza dough, there are many options for dough recipes. Personally, I like the no-knead pizza dough approach. This creates a dough that is easy to work with and very flexible.
You can use them to make crispy, thin-crust pizzas, or you can use them in skillet pizzas like this one, which tend to have a thicker crust (although they’re not exactly like deep dish).
However! I truly believe that perfect is the enemy of good in the kitchen and if what’s stopping you from making your own pizza is the dough then just buy it!
There are many good ready-made dough options available in most supermarkets these days (see Ready Meals section). Or, if you have a local pizzeria you like, maybe ask if you can just buy the dough they use. Many pizza places will happily sell you a few balls of dough for a few bucks.
How to shape your pizza dough
However you get the dough, the most important step in shaping this sheet metal pizza is making sure it’s room temperature. When it comes cold out of the fridge, it becomes difficult to work with and gets too thick in places.
Assuming it’s room temperature, simply roll it out on a lightly floured surface, then press into your sheet pan. Try to get the bottom of the pan an even thickness, but it’s okay if the crust varies in thickness around the edges. That gives him character!
Also note that the best pan for this recipe is a quarter sheet pan!
The toppings for meat lovers pizza
For me, pizza for meat lovers means that it needs at least three things: Italian sausage, ham and pepperoni.
Could you add more meat ingredients? Probably, but be careful on top the pizza. Believe it or not, it’s possible and you’ll end up in a pizza fork and knife (not the end of the world).
Ideally, however, you should be able to pick up a slice of this pizza without it collapsing or the topping coming off. So feel free to experiment with toppings here. I’ve added my favorite amounts of each for a nice balanced pizza.
How to store and reheat leftover pizza
This sheet pan pizza makes, well, a sheet pan pizza. It’s full and filling because the crust is slightly thicker than a typical round pizza. So unless you’re making them for a party, you’ll almost certainly have leftovers. But there’s nothing wrong with having leftover pizza.
This pizza is ok when eaten cold, but I find it’s best when reheated. To reheat pizza, place a slice or two in a large skillet over low heat (cast iron is best). Cover the pan and let it cook for a few minutes. The pan will crisp up the crust again and the covered pan will release some steam to re-melt the cheese. Like new!
Looking for more great pizza recipes?
- Sheet metal pizza with roasted cauliflower and vegetables
- Spinach Artichoke Sheet Pan Pizza
- Sliced asparagus and potato pizza
- Tortilla pizza with mushrooms, onions and ricotta
- Grilled pizza with peppers, broccoli and onions
Tin pizza for meat lovers
You can use any store-bought dough for this recipe, but if you want to make your own I highly recommend not kneading pizza dough.
Whatever dough you use, allow it to fully come to room temperature before shaping. It will be easier to work with; Cold dough often springs back and doesn’t hold its shape when rolled out.
ingredients
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8 ounces of Italian sausage
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2 pounds of room temperature pizza dough, homemade or store-bought
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1/2 cup pizza sauce, homemade or store-bought
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1 pound mozzarella cheese, grated
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4 ounces of ham
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4 ounces pepperoni slices
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1 red bell pepper, thinly sliced
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Dried parsley, garnish
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salt and pepper
method
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Preheat oven to 400°F
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Prepare sausage:
The only thing you need to cook for the toppings is the sausage. In a medium skillet, cook over medium-high heat until cooked through, about eight minutes. Break the sausage while it’s cooking.
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Shape the pizza crust:
On a lightly floured surface, roll out the dough into a rectangle about the size of your quarter sheet pan. Then lift and place in the pan, pressing firmly to the sides of the pan to form a lip of dough.
Don’t be nervous about this step! Pizza dough is firm. Even if it cracks a bit, just squeeze it in the pan and it bakes good!
Make sure the batter is an even thickness on the bottom of the sheet pan, but it doesn’t have to be perfect. Some inconsistencies make homemade pizza great.
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Top pizza:
Once the batter is in the sheet pan, add the sauce in a thin layer. You can add more sauce if you like a spicier pizza, but personally I like a thin layer.
Then add the cheese, followed by any toppings. Finish the pizza with large sprinkles of dried parsley and season with salt and pepper.
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Bake pizza for 20 to 25 minutes:
It’s done when the crust is puffed up around the edges and a deep brown color. The center should be bubbly hot and some of the cheese may even be slightly browned in places.
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Cool and serve:
Allow the pizza to cool slightly before slicing and serving. Cut into rectangular pieces. Leftovers keep for about a week. It’s best to warm them up in a covered pan over low heat for a few minutes.
