Loaded Veggie Supreme Sheet Pan Pizza
Veggie supreme sheet pan pizza turns simple dough, tomato sauce, mozzarella, and colorful vegetables into a crisp, cheesy dinner that feeds 4 without stretching the grocery bill.
This is real home cooking: one pan, basic ingredients, and big flavor. The crust bakes golden at the edges, the mushrooms turn savory, the onions sweeten, and the olives add a salty bite that makes every slice taste full and satisfying.
Why You Will Love This Recipe
- Crisp edges: Olive oil on the sheet pan helps the dough bake with a golden, crunchy bottom.
- Loaded veggie flavor: Bell pepper, mushrooms, red onion, and olives make each slice colorful and hearty.
- Easy for busy nights: You stretch the dough, add toppings, and bake everything on one pan.
- Budget-friendly comfort: A little mozzarella and a pile of vegetables make this pizza feel generous without using pricey ingredients.
Fabian’s Budget Tip: Buy a block of mozzarella and shred it yourself. It usually costs less than bagged shredded cheese, melts better, and gives the pizza a creamier pull. If bell peppers cost too much this week, use thin sliced zucchini or any leftover roasted vegetable you already have.
Ingredients (Serves 4)
- 1 pound pizza dough, 450 g
- 1 tablespoon olive oil, 15 ml, for the sheet pan
- 3/4 cup tomato sauce, 180 ml
- 1 teaspoon dried oregano, 1 g
- 1 medium bell pepper, thin sliced, about 150 g
- 8 ounces mushrooms, thin sliced, 225 g
- 1/2 small red onion, thin sliced, about 50 g
- 1/2 cup sliced black olives, 70 g
- 2 cups shredded mozzarella, 225 g
- 1/2 teaspoon fine salt, 3 g
- 1/4 teaspoon black pepper, 1 g
Step-by-Step Instructions
1. Heat the Oven and Oil the Pan
Heat the oven to 450°F, 230°C. Rub the olive oil across a 10-by-15-inch sheet pan, making sure the corners get coated. The oil should look glossy on the metal. This helps the bottom of the pizza sizzle and crisp as it bakes.
2. Stretch the Dough
Place the dough in the oiled pan. Press it gently toward the edges with your fingertips. If the dough pulls back, let it rest for 5 minutes, then keep pressing. You want an even layer with slightly thicker edges so the crust bakes chewy in the center and crisp at the rim.
3. Add Sauce and Seasoning
Spread the tomato sauce over the dough, leaving a small border around the edge. Sprinkle on the dried oregano, salt, and black pepper. The sauce should cover the dough in a thin, even layer. Too much sauce can make the center soft.
4. Pile on the Vegetables and Cheese
Scatter the bell pepper, mushrooms, red onion, and olives over the sauce. Keep the vegetables in a loose layer so steam can escape. Add the mozzarella over the top. The pan should look full and colorful, with little pockets of sauce still showing through.
5. Bake Until Crisp
Bake on the lower rack for 18 to 22 minutes. Look for deep golden edges, bubbling cheese, and mushrooms that smell roasted and savory. Lift one corner with a spatula. The bottom should feel firm and crisp, not pale or doughy.
6. Rest and Slice
Let the pizza rest in the pan for 5 minutes. The cheese will settle, the sauce will stop bubbling, and the slices will hold together better. Cut into 8 squares and serve warm.
Expert Troubleshooting and FAQs
Why is my sheet pan pizza soggy in the middle?
The most common reason is too much sauce or too many wet vegetables. Use a thin layer of sauce, slice the mushrooms thin, and bake on the lower oven rack so the bottom gets strong heat.
Can I use store-bought pizza dough?
Yes. Store-bought dough works well here and keeps the recipe simple. Let cold dough sit at room temperature for 30 minutes before stretching. Warm dough feels softer and spreads more easily.
How do I make the crust even crispier?
Use enough oil to coat the pan, stretch the dough thin, and bake until the edges look deeply golden. If the top is done but the bottom needs more color, move the pan to the lowest rack for 2 to 3 more minutes.
Estimated Nutritional Facts Per Serving
- Calories: About 430
- Protein: About 18 g
- Carbs: About 52 g
- Fats: About 17 g
Loaded Veggie Supreme Sheet Pan Pizza
Ingredients
- 1 pound pizza dough, 450 g
- 1 tablespoon olive oil, 15 ml, for the sheet pan
- 3/4 cup tomato sauce, 180 ml
- 1 teaspoon dried oregano, 1 g
- 1 medium bell pepper, thin sliced, about 150 g
- 8 ounces mushrooms, thin sliced, 225 g
- 1/2 small red onion, thin sliced, about 50 g
- 1/2 cup sliced black olives, 70 g
- 2 cups shredded mozzarella, 225 g
- 1/2 teaspoon fine salt, 3 g
- 1/4 teaspoon black pepper, 1 g
Instructions
- 1. Heat the Oven and Oil the Pan. Heat the oven to 450°F, 230°C. Rub the olive oil across a 10-by-15-inch sheet pan, making sure the corners get coated. The oil should look glossy on the metal. This helps the bottom of the pizza sizzle and crisp as it bakes.
- 2. Stretch the Dough. Place the dough in the oiled pan. Press it gently toward the edges with your fingertips. If the dough pulls back, let it rest for 5 minutes, then keep pressing. You want an even layer with slightly thicker edges so the crust bakes chewy in the center and crisp at the rim.
- 3. Add Sauce and Seasoning. Spread the tomato sauce over the dough, leaving a small border around the edge. Sprinkle on the dried oregano, salt, and black pepper. The sauce should cover the dough in a thin, even layer. Too much sauce can make the center soft.
- 4. Pile on the Vegetables and Cheese. Scatter the bell pepper, mushrooms, red onion, and olives over the sauce. Keep the vegetables in a loose layer so steam can escape. Add the mozzarella over the top. The pan should look full and colorful, with little pockets of sauce still showing through.
- 5. Bake Until Crisp. Bake on the lower rack for 18 to 22 minutes. Look for deep golden edges, bubbling cheese, and mushrooms that smell roasted and savory. Lift one corner with a spatula. The bottom should feel firm and crisp, not pale or doughy.
- 6. Rest and Slice. Let the pizza rest in the pan for 5 minutes. The cheese will settle, the sauce will stop bubbling, and the slices will hold together better. Cut into 8 squares and serve warm.
