Sheet Pan Pizza: Your Weeknight Savior with a Healthy Twist
Simplify weeknight dinners with this Sheet Pan Pizza, delivering a customizable and satisfying meal with minimal effort and maximum flavor.
It leverages store-bought pizza dough and requires only 7 primary ingredients, coming together in just 30 minutes from start to finish for a convenient family favorite.
Perfect for busy families, casual get-togethers, or a fun movie night, this recipe makes pizza night stress-free and delicious.
This recipe reimagines classic pizza by utilizing the convenience of a single sheet pan, loaded with lean turkey bacon and savory chicken ham. The large format ensures every slice is perfectly crisp-edged and fully loaded, while making serving straightforward and cleanup a breeze. Easily customize toppings with your family’s preferred vegetables, cheeses, and sauces for a personalized pizza experience that caters to all tastes.
Sheet Pan Pizza With Turkey Bacon And Chicken Ham
Prepare sheet pan pizza with turkey bacon, chicken ham, and mixed cheeses. Achieve a crispy crust and melted toppings.
Ingredients
- 1 lb (450g) pre-made pizza dough, at room temperature
- 1 tablespoon (15ml) extra virgin olive oil
- 1/2 cup (120ml) pizza sauce
- 2 cups (220g) shredded low-moisture, part-skim mozzarella cheese, divided
- 1/2 cup (55g) shredded provolone cheese, optional
- 6 strips (approx. 100g) turkey bacon, cooked until crispy and crumbled into 1/4-inch (0.6cm) pieces
- 6 oz (170g) chicken ham, thinly sliced and diced into 1/2-inch (1.25cm) pieces
- 1/2 small (75g) red onion, peeled and thinly sliced into rings
- 1/2 (75g) green bell pepper, cored, seeded, and thinly sliced into strips
- 1/2 cup (60g) fresh button mushrooms, cleaned and thinly sliced
- 1 teaspoon (2g) dried oregano
- 1/2 teaspoon (1g) dried basil
- 1/4 teaspoon (0.5g) red pepper flakes, optional
- 1/4 teaspoon (1g) sea salt, fine
- 1/8 teaspoon (0.2g) black pepper, freshly ground
- 2 tablespoons (30g) grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, torn, for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Position oven rack in the middle.
- Drizzle 1 tablespoon (15ml) olive oil onto a 13×18 inch (33×46 cm) sheet pan. Spread oil evenly with a paper towel or brush across the surface and slightly up the sides.
- Unroll or stretch room-temperature pizza dough to fit the 13×18 inch (33×46 cm) sheet pan. Press dough to all corners and edges, forming a slight raised lip around the perimeter.
- Prick dough 10-15 times all over with a fork.
- Transfer sheet pan with dough to oven. Bake 8-10 minutes until dough puffs slightly and edges are light golden-brown.
- Dice chicken ham into 1/2-inch (1.25cm) pieces. Thinly slice red onion, green bell pepper, and mushrooms.
- Remove par-baked crust from oven. Spread 1/2 cup (120ml) pizza sauce over crust, leaving a 1/2-inch (1.25cm) border. Sprinkle 1 cup (110g) shredded mozzarella and all shredded provolone cheese (if desired) over sauce.
- Distribute crumbled turkey bacon, diced chicken ham, sliced red onion, green bell pepper, and mushrooms over the cheese layer.
- Top with remaining 1 cup (110g) shredded mozzarella cheese. Sprinkle dried oregano, dried basil, red pepper flakes (if using), sea salt, and black pepper over the pizza.
- Return sheet pan pizza to oven. Bake 12-15 minutes until crust is deep golden brown, cheese is melted and bubbling, and toppings are tender.
- Remove pizza from oven. Rest on sheet pan for 5 minutes before slicing. Garnish with grated Parmesan cheese and fresh torn basil leaves (if desired). Serve warm.
Sheet Pan Pizza: Ingredient Substitutions and Flavor Variations
Essential Substitutions
- Pizza Dough:
- (Puff pastry yields a very flaky, buttery, and lighter crust. Tortillas create an ultra-thin, cracker-like, crispy base.)
- Pizza Sauce:
- (Pesto introduces a rich, herbaceous, and garlicky flavor with a slightly oily texture. BBQ sauce provides a sweet, tangy, and smoky foundation.)
- Mozzarella Cheese:
- (Provolone offers a sharper, saltier flavor with excellent melt. Fontina provides a creamier texture and a richer, nuttier taste.)
- Turkey Bacon:
- (Crispy shiitakes mimic the chewy texture and add earthy umami. Smoked paprika imparts a deep, smoky flavor without adding meat.)
- Chicken Ham:
- (Shredded chicken maintains a similar lean protein profile with a milder taste. Shrimp adds a distinct sweet and savory seafood flavor and a different texture.)
Dietary Variations
- Gluten-Free:
- Replace standard pizza dough with a certified gluten-free pizza crust 1:1 (check packaging for exact size guidance). All other ingredients typically remain the same.
- Dairy-Free/Vegan:
- Substitute mozzarella with 1:1 vegan mozzarella shreds. Omit turkey bacon and chicken ham, replacing them with 1 cup sautéed mixed mushrooms and 1/2 cup sliced black olives for a savory, umami boost.
- Lower Sodium:
- Choose “reduced sodium” or “no salt added” pizza sauce 1:1. Opt for low-sodium turkey bacon and chicken ham 1:1. You can also make your own sauce from 1 cup unsalted crushed tomatoes seasoned with 1/2 tsp dried oregano and 1/4 tsp garlic powder.
Flavor Variations
- Mediterranean Bliss:
- Replace pizza sauce with 1:1 hummus as the base. Omit turkey bacon and chicken ham; instead, add 1/2 cup crumbled feta cheese, 1/4 cup pitted Kalamata olives, and 1/4 cup chopped sun-dried tomatoes before baking. This creates a vibrant, briny, and tangy flavor profile.
- Spicy Chorizo-Inspired:
- Replace turkey bacon and chicken ham with 1 cup crumbled, cooked spicy chorizo sausage. Add 1/2 teaspoon red pepper flakes to your pizza sauce, and sprinkle 1/4 cup pickled jalapeño slices over the pizza before baking. This delivers a robust, smoky, and fiery kick.
- Sweet & Savory Pineapple:
- Replace chicken ham with 1:1 cooked, shredded pulled pork (or additional turkey bacon). Add 1/2 cup drained canned pineapple chunks. For an extra tropical touch, use 1:1 BBQ sauce instead of pizza sauce. This combination provides a delightful balance of sweet, smoky, and savory notes.
How to Store and Reheat Your Sheet Pan Pizza
Ensuring your delicious Sheet Pan Pizza with Turkey Bacon and Chicken Ham remains enjoyable as leftovers requires proper storage and reheating techniques. This guide will help you preserve its flavor and texture, whether you’re saving it for tomorrow’s lunch or a future quick meal.
Refrigerator Storage
Duration: 3-4 days in an airtight container
For optimal freshness, store individual slices or smaller portions in airtight glass containers. Glass containers are preferable as they prevent residual food odors from lingering. Separate slices with parchment paper to prevent them from sticking together. While the pizza remains safe to eat for up to 4 days, you may notice the crust softening slightly after day 1 and the turkey bacon losing some of its crispness. The flavors, however, tend to meld beautifully, sometimes even enhancing the overall taste. Quality starts to decline after day 3, with the crust becoming chewier and toppings potentially drying out.
Freezer Storage
Duration: 1-2 months
Freezing is an excellent option for longer storage. To prevent freezer burn and maintain quality, individually wrap each cold slice tightly in plastic wrap, then follow with a layer of heavy-duty aluminum foil. Place the wrapped slices into a freezer-safe, resealable bag, squeezing out as much air as possible before sealing. This multi-layer protection is crucial. When ready to reheat, thaw the slices overnight in the refrigerator for 8-12 hours, or reheat directly from frozen using the oven or air fryer methods. Expect the crust to be slightly chewier and the toppings a bit softer after freezing and reheating, but the flavor profile should remain robust.
Reheating Instructions
- Oven (Best Method):Preheat oven to 375°F (190°C). Place cold pizza slices directly on a baking sheet (or preheat a pizza stone/cast-iron pan for extra crispness). Bake for 10-15 minutes for refrigerated pizza, or 20-25 minutes for frozen slices. It’s ready when the cheese is bubbly, lightly browned, and the crust is crisp.
- Air Fryer (Excellent for Crispness):Place individual slices in a single layer in the air fryer basket. Cook at 350°F (175°C) for 5-8 minutes for refrigerated pizza, or 10-15 minutes for frozen slices. The pizza is done when the cheese is melted and bubbly, and the crust is golden and crisp.
- Skillet (Great for Crispy Bottom):Place a cold slice in a non-stick skillet over medium-low heat. Cook for 3-5 minutes until the bottom crust is crisp. For the last 2 minutes, add a few drops of water to the pan (away from the pizza) and immediately cover with a lid to steam and melt the cheese. Remove once cheese is fully melted.
- Microwave (Quickest, but alters texture):Place a slice on a microwave-safe plate. Heat on high for 30-60 seconds. Repeat in 15-second intervals if needed. The pizza is hot when the cheese is melted. This method is the fastest but typically results in a softer, chewier crust and may make the cheese oily.
Make-Ahead Tips
You can prepare several components of your Sheet Pan Pizza in advance. The pizza dough can be made up to 2 days ahead and stored in an airtight container in the refrigerator, punching it down if it rises too much. The pizza sauce can be prepared up to 5 days in advance and stored in an airtight glass jar in the fridge, allowing flavors to deepen. Cooked and crumbled turkey bacon, along with diced chicken ham, can be stored separately in airtight containers in the refrigerator for 2-3 days. For a fully prepped crust, par-bake it for 5-7 minutes until lightly set, cool completely, then wrap tightly in plastic wrap and foil. It can be stored in the fridge for 2 days or frozen for up to 1 month. Assemble and bake the pizza fresh when you’re ready to enjoy.