Ingredients
The Base
Pizza Dough: 1 lb (store-bought or homemade).
Olive Oil: 2 tbsp (for the pan).
The Toppings
Italian Sausage: 1/2 lb (ground or removed from casings).
Mozzarella Cheese: 2 cups, shredded (low-moisture works best).
Pizza Sauce: 1 cup.
Parmesan: 1/4 cup, freshly grated.
Instructions
Prep the Meat: In a skillet over medium heat, brown the sausage until fully cooked. Break it into small, uniform crumbles (like the ones in your photo). Drain the excess fat and set aside.
Preheat: Set your oven to 425°F (220°C).
Stretch the Dough: Pour the olive oil onto a standard 13×18 inch rimmed baking sheet. Place the dough in the center and stretch it to the edges. If it shrinks back, let it rest for 5 minutes and try again.
Layer Up: Spread a thin layer of sauce over the dough. Sprinkle the mozzarella evenly, then distribute your sausage crumbles across the top. Finish with a dusting of Parmesan.
Bake: Slide it into the oven for 15–20 minutes until the cheese is bubbly and the edges of the crust are golden brown.
Pro Tips for the Best Result
The “Oil Trick”: Don’t be shy with the oil on the pan. It essentially “fries” the bottom of the dough, giving you that crispy, golden-brown underside typical of sheet pan pizzas.
Sausage Size: To get the look in your photo, keep the sausage crumbles roughly the size of marbles. This ensures every bite has meat without it becoming too heavy.
Pre-Cook: Always pre-cook the sausage! If you put raw sausage on a pizza, it releases too much grease and water, which can make your crust soggy.
