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top down view of sliced pizza with arugula on a cutting board with olive oil and ready for dinner

Sheet Pan Pizza

This is one of the best sheet pan pizzas I've ever eaten.  The crust is really fabulous, and whether you use the toppings in this recipe, or choose to add some of your own favorites, you can make this your go to recipe for your favorite pizza.  You'll love how simple this is, and your friends or family will love you for making this!  Trust us, put this in your favorites!
Course dinner
Cuisine American
Keyword sheet pan pizza
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 servings
Calories 218kcal


Pizza Crust

  • 1 cup warm water
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp yeast
  • 2 cups flour may need to increase to 2 1/2 cups

Pizza Sauce

  • 1 can tomato sauce 15-17 oz can
  • 1 tbsp Italian seasoning
  • 1 tsp sweet basil, dried
  • 1 tsp ground oregano dried

Pizza Toppings

  • 1 green pepper washed and cut in rings
  • 1 red pepper washed and cut in rings
  • 1 yellow pepper washed and cut in rings
  • 1 orange pepper washed and cut in rings
  • 2 cups Parmesan cheese shredded
  • 1 cup Arugula washed and placed on top of pizza when pizza comes out of the oven.


  • Preheat oven to 450 degrees.  Grease a sheet pan and set aside.

Pizza Toppings

  • Wash the peppers under cold water and dry with paper towels.  Cut the peppers into rings. Remove any seeds and white centers that are still attached to the peppers. Set aside. 
    Freshly slice peppers washed and dried and ready for the pizza topping
  • Rinse the Arugula under cold water in a colander, and turn on to paper towels to dry.  


  • Place warm water into a large bowl and add yeast. Stir to combine.  Allow yeast and water to sit for 5 minutes.
  • After the 5 minutes add olive oil and honey. Gently stir to combine. 
  • Add the flour and salt, and mix until a ball begins to form (dough may be slightly sticky).
    Silver bowl wit hate flour and yeast mixture to form the pizza crust
  • Add a little more flour as needed until the dough forms a ball.  
    Large silver bowl filled with the pizza dough and surrounded by multicolored pepper slices
  • Transfer the dough to a floured surface and knead until smooth. Add up to ½ cup extra flour if needed. 
  • Roll the dough into a rectangle to fit the sheet pan and press it out into the pan, until the dough is out to the edges.
    Spread the pizza dough along the entire greased sheet pan. This homemade dough is pretty simple to make
  • Bake the dough for 5 minutes on the lowest rack of the oven.
  • Remove pizza crust from the oven, and press out any air bubbles that might have formed with a fork.  

Pizza Sauce

  • While the pizza crust is baking, make the sauce.  In a heavy sauce pan, add the tomato sauce, Italian seasoning, sweet basil, Oregano, and brown sugar, and heat together until sauce is hot.  Remove from stove. 

Assembling the Sheet Pan Pizza

  • Add the sauce, top with Parmesan cheese, and place the peppers in same color rows on the pizza (see photo).  Place in the oven and bake for 20 - 25 minutes, or until the pizza is golden brown, and the cheese is melted and bubbly. 
    Layer the peppers on the sheet pan forming a rainbow of fun color.
  • Top the cooked pizza with the Arugula, cut into pieces and serve. 
    Fresh green arugula adds a crisp tasty to the meatless sheet pan pizza. This slice is on a cutting board and ready to serve


Serving: 1slice | Calories: 218kcal | Carbohydrates: 21g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 970mg | Potassium: 483mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1650IU | Vitamin C: 84mg | Calcium: 347mg | Iron: 2mg