Crispy Pepperoni Sheet Pan Pizza

5 from 42 votes

Crispy Pepperoni Sheet Pan Pizza

This yummy Pepperoni Sheet Pan Pizza is an easy way to create restaurant-quality pizza at home. Offering crispy edges, ooey-gooey cheese, homemade garlic-infused oil, and an array of mouthwatering toppings, it will be your new go-to for weeknight and weekend dinners.

Prep Time10

Cook Time45

Total Time55

Course: Main

Cuisine: Italian

Servings: slices

Author: Brianna May

Equipment

Ingredients

2 pounds store-bought fresh pizza dough*
6-7 cloves garlic
1 cup pizza sauce or marinara
16 ounces mozzarella, shredded
1/2 purple onion, sliced thinly
1 5- ounce bag pepperoni, preferably Hormel Cup N Crisp

Instructions

Preheat your oven to 500°F (260°C) and place a rack in the lower third position. Place the pizza dough on a 13” x 18” baking sheet and let it rest while you sauté the garlic.
2 pounds store-bought fresh pizza dough*
In a small saucepan over medium-low heat, add the garlic, about 1/4 cup of olive oil, and a big pinch of salt. Cook the garlic, stirring occasionally, for approximately 15 minutes until softened.
6-7 cloves garlic
Use the back of a spoon to break it up as it cooks. Remove the saucepan from the heat.
Use a spoon to carefully remove the oil (without the garlic) from the saucepan. Spoon this oil around the dough on the sheet pan. Gently lift the dough to coat the bottom side of the dough as well. Ensure the entire surface is well-oiled to prevent sticking. You may need to use more oil.
Spread the softened garlic evenly over the top of the pizza dough, then gently stretch and dimple the dough to cover the entire pan.
Spoon the sauce evenly over the garlic-covered dough.
1 cup pizza sauce or marinara
Sprinkle all of the cheese on the dough.
16 ounces mozzarella, shredded
Arrange the onions evenly over the cheese. Layer the pepperoni on top of the onions.
1/2 purple onion, sliced thinly, 1 5- ounce bag pepperoni, preferably Hormel Cup N Crisp
Bake the pizza on the lower third rack of the preheated oven for 25-30 minutes or until the crust is golden brown and the cheese is bubbly.
Allow the pizza to cool for about 5 minutes before carefully running an offset spatula around the edge to loosen it from the pan. Transfer the pizza to a wire rack or cutting board and slice it into 12 pieces.

Notes

Store-Bought Pizza Dough: You can find store-bought pizza dough for this pepperoni sheet pan pizza recipe at many different shops, including Whole Foods, Trader Joe's, Central Market, and Tom Thumb. If you can’t find ready-made pizza dough, see the instructions below.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Don’t skimp on the oil. Create the best pepperoni sheet pan pizza by using a good amount of oil underneath and on top of the dough. If you skimp on the oil, the crust won’t be as crispy.
Shred the mozzarella fresh from a block. I always recommend freshly shredded cheese instead of using pre-shredded cheese when you want an ooey-gooey consistency. To keep the pre-shredded cheese from sticking to itself, they add an anticaking agent, which also keeps it from melting properly.
Use good quality ingredients. I highly recommend using the Hormel Cup N Crisp Pepperoni since it gets so crispy and is not overly oily. Using other high-quality ingredients, like a good cheese and pizza sauce will also make a difference in flavor.
Swap the onions for a different topping, but don't overload the pizza. If you prefer another topping on this pepperoni sheet pan pizza, you can also include bell peppers, yellow peppers, or jalapeño slices. Just be sure to add them sparingly.
Use other proteins. Other proteins will also work for this recipe instead of pepperoni. Try Canadian ham, pre-cooked Italian sausage, salami, etc.
Include different cheeses. For a bolder flavor in this pizza dough recipe, consider including a combination of cheeses. For example, asiago or provolone pairs well with mozzarella on a pizza.

Nutrition