Irresistible Sheet Pan Pizza With Turkey Bacon: Your Easiest Pizza Night Yet!
Enjoy a quick, customizable pizza night with this irresistible sheet pan recipe, designed for maximum flavor with minimal kitchen cleanup.
This entire meal is ready in just 25 minutes, from prep to table, using a convenient pre-made dough and only 7 key ingredients for a truly effortless cooking experience.
The sheet pan method ensures a perfectly crispy crust every time, providing ample surface for a generous layer of sauce, cheese, and savory turkey bacon. This lighter take on classic pizza toppings provides a satisfying, flavorful option without compromising on taste. It’s an ideal choice for busy weeknights, casual weekend meals, or when you need a crowd-pleasing dish that comes together in a flash.
Irresistible Sheet Pan Pizza With Turkey Bacon
Prepare a quick, customizable, and satisfying pizza for a weeknight family meal or entertaining.
Ingredients
- 1 lb (450g) store-bought pizza dough, at room temperature
- 1 tbsp (15ml) olive oil, for pan
- 1 tbsp (15g) cornmeal, for dusting
- 1 cup (240ml) pizza sauce
- 2 cups (225g) low-moisture mozzarella cheese, shredded
- 1/2 cup (50g) Parmesan cheese, freshly grated
- 6 strips (150g) turkey bacon, cooked crispy and crumbled
- 1 medium (150g) bell pepper, any color, thinly sliced
- 1/2 small (75g) red onion, thinly sliced
- 4 oz (115g) cremini or white mushrooms, sliced
- 1/4 cup (40g) black olives, pitted and sliced
- 1/2 tsp (2.5ml) dried oregano
- 1/4 tsp (1.25ml) red pepper flakes, optional
- 1/4 cup (10g) fresh basil, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C) for 15-20 minutes with a rack in the center, ensuring the oven is fully heated.
- Brush a 13×18-inch (33x46cm) rimmed baking sheet with 1 tbsp (15ml) olive oil. Sprinkle 1 tbsp (15g) cornmeal evenly over the oiled pan.
- Cook 6 strips (150g) turkey bacon in a large skillet over medium heat for 8-10 minutes, until fully cooked, crispy, and browned. Transfer bacon to a paper towel-lined plate. Crumble bacon into small pieces.
- Stretch 1 lb (450g) store-bought pizza dough onto the prepared 13×18-inch (33x46cm) sheet pan, covering the entire surface.
- Prick dough surface all over with a fork. Par-bake crust in the preheated 425°F (220°C) oven for 5-7 minutes, until slightly puffed and light golden.
- Remove par-baked crust from oven. Spread 1 cup (240ml) pizza sauce over the crust, leaving a 1/2-inch (1.25cm) border.
- Sprinkle 2 cups (225g) shredded mozzarella cheese over the sauce. Scatter 1/2 cup (50g) grated Parmesan cheese over the mozzarella.
- Distribute crumbled turkey bacon over the cheese. Arrange 1 medium (150g) sliced bell pepper, 1/2 small (75g) sliced red onion, and 4 oz (115g) sliced cremini mushrooms. Scatter 1/4 cup (40g) sliced black olives.
- Sprinkle 1/2 tsp (2.5ml) dried oregano over toppings. Optionally, scatter 1/4 tsp (1.25ml) red pepper flakes.
- Return pizza to 425°F (220°C) oven. Bake for 15-20 minutes, until crust edges are golden brown and cheese is melted and bubbly.
- Remove pizza from oven to a wire rack. Rest for 5 minutes before slicing.
- Garnish with 1/4 cup (10g) chopped basil. Slice and serve.
Notes
- For a crispier crust, place a pizza stone or inverted baking sheet on the bottom oven rack during preheating. Slide prepared sheet pan pizza directly onto the hot stone/sheet for final baking.
- Remove refrigerated pizza dough 30-60 minutes before use. Room temperature dough is more pliable and stretches easier.
- Customize toppings: use roasted red peppers, wilted and dried spinach, or cherry tomatoes. For wet toppings, pat dry or pre-roast to avoid soggy crust.
- Rotate sheet pan 180 degrees halfway through baking (8-10 minute mark) for even cooking.
- Store leftover pizza in an airtight container or foil in the refrigerator for up to 3 days. Do not microwave. Reheat slices on a baking sheet in a 375°F (190°C) oven for 7-10 minutes, until crust is crisp and cheese is bubbly. Use a toaster oven or air fryer for single slices.
Pro Tips for Perfect Sheet Pan Pizza
Ingredient Tips
- Turkey Bacon Pre-Crisping:Cook 6-8 slices of turkey bacon in a skillet over medium-high heat for 5-7 minutes, or on an electric griddle at 375°F, flipping once, until deeply golden brown and crisp. This step ensures a crunchy texture on the final pizza, preventing rubberiness, and renders excess fat.
- Dough Acclimatization:Remove store-bought pizza dough from the refrigerator 60-90 minutes before use, allowing it to warm to room temperature. This relaxes the gluten, making it significantly easier to stretch without tearing to an even 1/4-inch thickness.
- Superior Cheese Melt:Use 1.5 cups (about 6 ounces) of whole-milk, low-moisture mozzarella block, freshly shredded, rather than pre-shredded. This ensures the cheese melts into a beautiful, bubbly, golden-brown blanket with satisfying stretch, avoiding the oily separation sometimes seen with pre-shredded varieties.
- Precise Sauce Application:Measure and apply exactly 1/2 cup of pizza sauce onto a 13×18-inch sheet pan, spreading it evenly to within 1/2-inch of the dough edges. This specific quantity delivers ample flavor while preventing a soggy crust and promoting optimal dough cooking.
Technique Tips
- Super-Hot Pan Preheating:Place a 13×18-inch heavy-gauge sheet pan in the oven and preheat to 475°F for a minimum of 30 minutes. A scorching hot pan is crucial for developing an instant, crisp, golden-brown bottom crust that separates easily and prevents sogginess.
- Dough Stretching & Oil:Lightly dust a surface with 1 tablespoon of flour, then stretch dough to a 13×18-inch rectangle with a 1/2-inch thicker edge. Drizzle 1.5 tablespoons of olive oil onto the preheated pan, tilt to coat, then immediately transfer the dough. The hot oil activates crisping on contact.
- Strategic Topping Order:Layer toppings starting with 1 cup of mozzarella, then crumbled crispy turkey bacon and other desired toppings, finishing with the remaining 1/2 cup of mozzarella. This layering protects ingredients from scorching and ensures the top cheese achieves a desirable bubbly, golden-brown finish.
- Baking with Rotation:Bake at 475°F for 12-15 minutes, rotating the pan 180 degrees at the 7-minute mark. Monitor for a deeply golden-brown crust, cheese bubbling at the edges and center, and slight charring on the turkey bacon for optimal flavor and texture.
Common Issues
- Soggy Crust Solution:If your pizza base remains soggy despite a hot oven, reduce your sauce application to 1/3 cup, or consider a 3-minute blind bake of the dough on the hot pan at 475°F before adding any toppings. This removes excess moisture from the dough.
- Dough Sticking:Prevent dough from sticking by ensuring your sheet pan preheats for the full 30 minutes at 475°F. Additionally, use a full 2 tablespoons of olive oil, ensuring the entire bottom surface is coated just before placing the dough on the hot pan.
- Uneven Cooking/Browning:To counteract oven hot spots resulting in uneven browning, rotate the sheet pan 180 degrees precisely 7 minutes into the 475°F bake. This ensures all edges and the center receive consistent heat exposure for a uniform golden-brown finish.
- Hard/Dry Turkey Bacon:If your turkey bacon becomes too hard or dry on the pizza, it was likely over-crisped initially. During pre-cooking, aim for a lighter golden-brown on medium-high heat for 4 minutes, rather than deep brown, allowing it to finish cooking on the pizza.
How to Store and Reheat Your Sheet Pan Pizza
Refrigerator Storage
Duration: 5-7 days in airtight container
To preserve the irresistible qualities of your sheet pan pizza, allow it to cool completely before transferring to an airtight glass container or a resealable plastic container. For optimal storage, particularly if stacking multiple slices, place a piece of parchment paper between each slice to prevent sticking and moisture transfer. While the pizza remains safe to eat for up to 7 days, the crust will gradually soften, and the turkey bacon may lose some of its initial crispness after day 3. The flavors, however, tend to meld beautifully, often deepening slightly. After day 5, the overall quality, especially the crust texture, begins to decline, though it’s still perfectly edible.
Freezer Storage
Duration: 2-3 months
Freezing is an excellent option for longer storage. For best results, allow the pizza to cool completely. Individually wrap each slice tightly in heavy-duty plastic wrap, followed by a layer of aluminum foil. This double-layer protection is crucial for preventing freezer burn. Place the wrapped slices into a large freezer-safe bag or an airtight container. To thaw, transfer frozen slices to the refrigerator overnight (approximately 6-8 hours) before reheating. You can also reheat directly from frozen, though you’ll need to add extra time to your chosen reheating method. Expect the crust to become slightly chewier upon thawing and reheating, and toppings might be a bit softer, but the delicious flavor remains largely intact.
Reheating Instructions
- Oven (Best Method):Preheat oven to 375°F. Place slices directly on a baking sheet or on a rack. Bake for 10-15 minutes for refrigerated slices, or 20-25 minutes for frozen (thawed or unthawed, add 5-10 minutes if unthawed). The pizza is ready when the edges are crispy and the cheese is bubbly and slightly browned. This method best restores the original crispness of the crust and ensures perfectly melted cheese.
- Air Fryer (Excellent Alternative):Preheat air fryer to 350°F. Place slices in a single layer in the basket, ensuring they don’t overlap. Cook for 5-7 minutes for refrigerated slices, or 8-10 minutes for frozen. Check often for desired crispness. Pizza is ready when cheese is melted and crust is golden and crispy. This method is fast and delivers excellent results, comparable to the oven.
- Skillet (Stovetop):Place a non-stick skillet over medium heat. Add pizza slice(s) and cook uncovered for 2-3 minutes to crisp the bottom. Add a few drops of water to the pan (not directly on the pizza), then cover immediately with a lid to trap steam and melt the cheese. Cook for another 3-5 minutes. Ready when the bottom is crispy and cheese is fully melted. Good for a crispy bottom, but toppings may not get as evenly hot.
- Microwave (Fastest, Texture Compromise):Place a slice on a microwave-safe plate. Heat on high for 30-60 seconds for refrigerated slices, or 1-2 minutes for frozen. While the fastest, this method often results in a soft, chewy, and sometimes rubbery crust. It’s acceptable for a quick bite but will not provide the desirable crisp texture of oven or air fryer methods.
Make-Ahead Tips
To streamline your pizza making, several components can be prepped in advance. The pizza dough can be made 1-2 days ahead and stored in an oiled, airtight container in the refrigerator, or frozen for up to 1 month. The tomato sauce can be prepared up to 3-4 days in advance and kept in an airtight jar in the fridge, or frozen for up to 2 months. Cooked turkey bacon can be stored in an airtight container for 3-4 days in the refrigerator. Shredded cheese can be stored for several days. Assembling closer to baking time ensures the freshest taste and best texture, preventing a soggy crust.