Sheet Pan Sausage Pizza Squares

A delightful fusion of pizza and hearty sausage—this sheet pan-style pizza is baked as a large rectangle and cut into satisfying squares. Packed with flavorful Italian sausage, cheese, and pepperoni, it’s perfect for feeding a group and ideal for casual gatherings or family dinners.

Why You’ll Love This Recipe

• One-pan ease: crisp edges and cheesy toppings with minimal cleanup

• Customizable: swap toppings, cheese types, or dough to suit different tastes

• Perfect for leftovers: easy to reheat and even better the next day

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lb room-temperature pizza dough (homemade or store‑bought)

• 8 oz Italian sausage, casing removed

• 1/2 cup pizza sauce

• 1 lb shredded mozzarella cheese

• 4 oz deli ham, chopped

• 4 oz pepperoni slices

• 1 red bell pepper, thinly sliced

• Dried parsley, plus salt & pepper to taste

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Recipe Card

Servings: About 15 squares
Prep time: 20 minutes
Cook time: 25 minutes
Total time: ≈ 45 minutes Food & Wine+8Simply Recipes+8Plain Chicken+8Plain Chicken+1Little Eats & Things+1

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Directions

1. Preheat the oven to 400 °F (200 °C).

2. In a skillet over medium heat, cook the sausage, breaking it apart until browned and fully cooked (~8 minutes). Drain any excess fat.

3. Lightly flour a work surface and roll/press the dough into a rectangle that fits a quarter-sheet pan. Transfer the dough, pressing into the pan to form a slight lip.

4. Spread pizza sauce in an even, thin layer across the dough.

5. Sprinkle half the mozzarella over the sauce. Distribute sausage, ham, pepperoni, and bell pepper slices evenly. Top with remaining mozzarella, dried parsley, salt, and pepper.

6. Bake for 20–25 minutes, until the crust is golden and puffed, with bubbling cheese and lightly browned spots.

7. Let cool slightly, then cut into squares and serve. Simply Recipes

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Variations

• Vegetarian: swap sausage, ham, and pepperoni for mushrooms, olives, or roasted vegetables

• Spicy twist: use hot Italian sausage and sprinkle red pepper flakes

• Cheese blend: mix mozzarella with provolone or cheddar for a richer flavor

• Quick dough swap: use refrigerated pizza crust or crescent roll dough in a pinch

Storage / Reheating

• Store: keep leftovers in an airtight container in the fridge for up to 5 days Plain Chicken+1The Galley Gourmet+1Food Network.

• Reheat: cover a skillet with a lid over low heat, warm slices a few minutes until heated through—this crisps the crust and remelts the cheese.

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FAQs

What size baking pan should I use?

A quarter-sheet pan (approximately 9″×13″) works best for this recipe and ensures even cooking Little Eats & Things+2Simply Recipes+2youtube.com+2.

Can I use gluten-free or whole-wheat dough?

Yes—just be aware that crust texture may be denser. Pre-bake slightly if the dough is heavy.

Do I have to cook the sausage first?

Yes—the sausage should be fully cooked beforehand for safety and flavor.

Can I make this ahead?

Prepare and assemble, then refrigerate (unbaked) covered for up to 24 hours. Add a few extra minutes to bake time if cold.

Can it be frozen?

Yes—once cooled, wrap tightly and freeze for up to 3 months. Reheat from frozen at 375 °F until hot.

How do I prevent a soggy crust?

Avoid over-saucing and ensure oven is fully preheated before baking—high heat creates a crisp crust.

What cheese works best?

Mozzarella provides the classic stretchy texture—provolone, cheddar, or Parmesan are great additions.

Can I make it dairy-free?

Use plant-based cheese and verify pizza sauce is dairy‑free. The sausage should also be dairy-free.

Can I bake it on foil or parchment?

Yes—parchment aids cleanup, while foil (lightly greased) works fine too.

How do I adjust for thicker crust?

Bake about 5 minutes longer, or par-bake the crust alone for 5–7 minutes before adding toppings.

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Conclusion

This Sheet Pan Sausage Pizza Squares recipe delivers all the joy of pizza night with minimal effort. It’s adaptable, crowd-pleasing, and convenient—perfect for busy evenings, parties, or game-day gatherings. Let me know when you’re ready to move on to the next recipe

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