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Overhead shot of Grandma’s Cheese Sheet Pan Pizza
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5 from 2 votes

Grandma’s Cheese Sheet Pan Pizza

This Grandma’s Cheese Sheet Pan Pizza is super cheesy and is an over-the-top delicious recipe for your next pizza night at home!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Keyword: baked, cheese, comfort foods, crust, easy, food, gluten-free, homemade, meatless, pizza, sheet pan, vegetarian, vodka sauce, weeknight meals
Servings: 8 servings
Calories: 350kcal
Author: Shanika

Ingredients

CRUST:

  • 2 ¾ cups organic all-purpose flour
  • 1 cup WARM water
  • 1 tablespoon organic cane sugar
  • 1 packet rapid-rise yeast (See Notes!)
  • 1 tablespoon Extra virgin olive oil
  • ½ teaspoon garlic powder

TOPPINGS:

  • 8 oz. fresh mozzarella cheese, sliced
  • 4 oz. raw sharp cheddar cheese, cubed
  • 1 cup organic vodka sauce
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes

GARNISH:

  • 1 tablespoon Extra virgin olive oil
  • Dried oregano
  • Dried basil
  • Fresh or dried parsley

Instructions

TO MAKE THE PIZZA CRUST:

  • In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, sugar, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
  • Slowly add the flour and garlic powder (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time)
  • Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer. 
  • Once done, cover the dough with plastic wrap for 10 minutes, until is rises a bit. 

ASSEMBLY:

  • Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. Line a baking sheet with parchment paper and set aside.
  • Once done, add the dough onto the prepared baking sheet and slightly roll out the dough until it’s flat enough to form a flat rectangular shape the rest of the way with your hands, about 11 inches in diameter, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
  • In a bowl, add the vodka sauce along with salt, black pepper, garlic powder, smoked paprika, parsley, oregano, basil, and red pepper flakes, stirring everything together until combined.
  • Spoon a generous amount of the vodka sauce over the top of the crust until evenly coated.
  • Generously sprinkle on the sliced fresh mozzarella and cubed cheddar cheese until crust is fully covered in the middle, leaving a bit of crust for the edges.
  • Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown.
  • Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.
  • Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the mozzarella sets before cutting into generous slices, using a pizza cutter. Add a few pinches of dried oregano, parsley, and basil for garnish, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
  • PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I list all of my favorite cooking tools in my Amazon Shop, here.
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
  • GREENS: If preferred, you can always add greens to your pizza like Kale, Spinach, Brussels sprouts, or Collard Greens to the pizza.
  • RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.

Nutrition

Calories: 350kcal | Carbohydrates: 38g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 711mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 3mg