This Sheet Pan Pizza recipe is easy to make and feeds a crowd! Homemade dough is topped with Canadian bacon, veggies, and lots of cheese.
This post is sponsored by Crystal Farms but the thoughts and opinions expressed here are my own.
I thought I would share this holiday tradition by cooking up my idea of the perfect combination; Sheet Pan Pizza with Canadian Bacon and Veggies. This pizza is easy to make, serves a crowd, and is full of tasty toppings!
Every family has their own holiday food traditions. Thanksgiving at my Dad's house doesn't mean a huge roasted turkey or ham - It means pizza.
Tons of sheet pan pizza piled high with various meats, veggies, and, of course, cheese. I'm not sure how this tradition started but we've kept it going for quite a few years now.
We make a bunch of dough, spread it onto sheet pans, and let everyone pick their own toppings. Everyone gets a say when it comes to the toppings.
There's usually a vote or two for no onions or extra olives or only cheese. The pizzas usually end up half and half - Half sausage and pepperoni and half only veggie. It's a very democratic system.
Which Toppings Are Best For Pizza?
Pizza topping combinations are endless. There is no 'right way to make a pizza' - Unless, of course, you're stubborn like me and are convinced that yours is the best. That's what makes this recipe so great for a holiday or family get-together.
Everyone gets to concoct their own flavor combination and secretly believe that it's the best one. Everyone is full and happy when it's all over and all is right with the world.
This pizza recipe is seriously easy to make.
- Start with the toppings: Slice 1 8 oz. package of mushrooms (any variety).
- Cut 1 6 oz. package of Canadian bacon into quarters.
- Slice ½ cup of green olives.
- Dice 1 large red (or any color) bell pepper.
- Shred 2 cups of cheese.
My favorite combination is mozzarella and smoked cheddar. I love to use Crystal Farms® cheese when it comes to this pizza.
It's perfectly melt-y, a rich source of calcium, and made in neighboring Wisconsin.
How To Make Pizza Dough
You definitely can't make sheet pan pizza without the dough. Normally I turn to my go-to pizza dough recipe but I wanted to keep it extra easy with this one.
I came across a no-rise pizza dough recipe and I think I'm hooked. This recipe is seriously easy and works like a charm.
To make this recipe gluten free, feel free to use this homemade Gluten Free Pizza Crust or opt for a premade gluten free brand of pizza crust, such as Caulipower or Schar.
You can also use a gluten free pizza mix, such as the one from Bob's Red Mill.
- Start by adding 1 cup of warm water to your Kitchen Aid mixer.
- To the water add 1 Tbsp. of sugar and 1 package of active dry yeast (or 2 ¼ tsp. of jarred active dry yeast). Let the sugar and yeast sit in the water for 10-15 minutes. The yeast will start to bloom and get frothy.
- To the water add 2 ½ cups AP flour, 1 tsp. of salt, and 2 Tbsp. of olive oil.
- Using the hook attachment, knead the pizza dough for a couple of minutes until it becomes firm. Let the dough rest for a few minutes before rolling it out.
- To roll it out, simply dust a clean surface with flour and roll it into a rectangular shape with a rolling pin. It doesn't need to be perfect, it just needs to fit inside a sheet pan.
- Heat the oven to 425 degrees at this point.
How To Assemble The Pizzas
Now for the toppings (I don't know about you but I love topping pizzas).
- Start with the pizza sauce. Spread 1 14 oz. jar of your favorite pizza sauce evenly over the dough (you can use as much or little of it as you like).
- I like to place the 'drier' ingredients on the bottom so as not to make the pizza soggy as it cooks. The best way to do this is to add the mushrooms on top of the sauce.
- Add the sliced mushrooms (about 2 cups), then the Canadian bacon slices, the diced peppers, and then the sliced olives.
- Let's not forget about the cheese! Sprinkle as much cheese as you like over the top. I went with ½ cup each of mozzarella and smoked cheddar. If you like it even cheesier, by all means, go for it.
How Long Does This Pizza Take To Bake?
The oven should be nice and toasty so it's time to bake the pizza. Place the pizza in the oven and bake for 12 minutes.
The great thing about sheet pan pizza (or any pizza for that matter) is that it cooks really quickly. This is perfect when you're feeding hungry family members.
Looking for more sheet pan meals? Don't miss these recipes!
- Sheet Pan Shrimp Tacos
- Sheet Pan Greek Chicken
- Sheet Pan Mediterranean Chicken and Potatoes
- Sheet Pan Italian Chicken and Green Beans
- Sheet Pan Sausage
- One Pan Chicken Sausage & Veggies
- Baked Pesto Cod and Potatoes
What To Serve With Homemade Pizza
Now it's time to slice and serve! This pizza is super hearty. I like to cut this type of pizza into squares but this is a 'make your own rules' kind of dish. So, I say cut it in any shape that works for you.
You can certainly double the recipe if you'd like to make two (or, if your family is like mine, triple or quadruple the recipe). You never know, you may just have a new family tradition on your hands!
Any side dish with Italian flavors works great served with all types of pizza.
How Long Does It Last In The Fridge?
Any leftovers may be stored in an airtight container in the fridge for 3-4 days.
This pizza may be eaten cold or reheated in the microwave.
This sheet pan pizza is great for any type of party and makes perfect Game Day fare.
You can customize it as you like and pizza is pretty much universally liked by everyone!
Love pizza? Check out these recipes!
- Mushroom Arugula Pizza
- Smoky BBQ Chicken Pizza
- Mediterranean Veggie Naan Pizza
- Arugula Pesto Prosciutto Pizza
- Pizza Stuffed Peppers
- Garden Veggie Pizza
Looking For More Sheet Pan Recipes? Don't Miss These!
Sheet Pan Pizza with Canadian Bacon
- 2 ½ cups AP flour
- 1 cup warm water
- 1 pacakage active dry yeast or 2 ¼ tsp. jarred active dry yeast
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 2 Tbsp. olive oil
- 1 Tbsp. corn meal for sprinkling
- 1 14 oz. jar pizza sauce
- 1 8 oz. package mushrooms
- 1 large bell pepper
- ½ cup sliced green olives
- 1 6 oz. package Canadian bacon
- 2 cups Crystal Farms® cheese or cheese of choice
- Heat oven to 425 degrees.
- For the pizza dough: Add 1 cup warm water to a Kitchen Aid mixer bowl. To the warm water, add 1 Tbsp. sugar and 1 package active dry yeast or 2 ¼ tsp. jarred active dry yeast. Let sit for 10-15 minutes until the yeast becomes frothy.Feel free to use a homemade or premade gluten free pizza crust if you'd like to keep this recipe gluten free. The process of making gluten free pizza crust differs from regular pizza crust, so be sure to read and follow the directions thoroughly for the best results.
- Add 2 ½ cups AP flour to the water and yeast mixture and mix with the hook attachment. Add 1 tsp. salt and 2 Tbsp. olive oil to the flour mixture. Mix with the hook attachment for 3-4 minutes. The dough should be firm. Let sit for 3-4 minutes.
- Once the dough is ready, sprinkle flour on a cleaned surface and on a rolling pin. Roll the dough into a rectangular shape and place on a sheet pan that has been sprinkled with corn meal (corn meal prevents sticking).
- Spread desired amount of pizza sauce onto the dough. For the toppings: Add the sliced mushrooms, sliced Canadian bacon, diced peppers, and sliced olives. Sprinkle with ½ cup or so of mozzarella and smoked cheddar cheese (feel free to use any cheese combination and adjust cheese levels to your liking).
- Place the pizza in the oven and bake for 12 minutes.
- Remove pizza, cut into slices, and serve.