Homemade Sheet Pan Pizza

Name: Sheet Pan Pizza With Pepperoni and Ham
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb pizza dough; 1 cup pizza sauce; 1 bag (8 oz) shredded mozzarella and provolone cheese blend; 4 oz sliced pepperoni; 4 oz sliced ham; 2 oz Boursin cheese

This sheet pan pizza combines a par-baked crust with two flavor profiles: one half topped with classic cheese and pepperoni, the other with ham, Boursin, and the same cheese blend for a crowd-pleasing family meal.

🌍American 🏷️Sheet pan pizza 🏷️Pizza 🏷️Homemade pizza 🏷️Pepperoni Ham

🏷️

🏷️Boursin cheese

-0:00

applesauceandadhdonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 lb pizza dough
1 cup pizza sauce
1 bag (8 oz) shredded mozzarella and provolone cheese blend
4 oz sliced pepperoni
4 oz sliced ham
2 oz Boursin cheese

6 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Press the pizza dough evenly onto a sheet pan, stretching it to the edges.
2
Using a fork, dock the dough all over. This will prevent large air bubbles from forming while it bakes.
3
Par-bake the crust in the oven until it's lightly cooked but not browned.
4
Remove the par-baked crust from the oven. Spread pizza sauce evenly over the surface.
5
Sprinkle the shredded cheese blend over the entire pizza. For a half-and-half pizza, top one side completely with cheese.
6
On the other half, layer the sliced pepperoni, torn pieces of ham, and crumbled Boursin cheese.
7
Return the pizza to the oven and bake until the cheese is melted, bubbly, and the crust is golden brown.
8
Remove from the oven, let it cool for a few minutes before slicing and serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Par-bake the crust for 5–7 minutes until lightly firm but not colored; this creates a crispy base and prevents a soggy center from wet toppings.
Divide toppings into two halves on the pan for visual appeal and flavor variety—apply heavier toppings (pepperoni, ham) to one side and creamy Boursin to the other.
Use a blend of mozzarella and provolone for better melting and sharper flavor than mozzarella alone.
Slice pepperoni and ham thinly and distribute evenly to avoid thick pockets of cured meat that can char or dry out.

Substitutions

Mozzarella-provolone blend → whole milk mozzarella (milder) or sharp cheddar (more robust flavor)
Ham → prosciutto (thinner, saltier) or bacon (smokier); reduce quantity slightly as flavor is more intense
Boursin cheese → herbed ricotta mixed with softened cream cheese and minced fresh garlic
Pepperoni → soppressata, Spanish chorizo slices, or salami for different regional profiles

Storage & make-ahead

Cool completely, wrap whole pan in foil or transfer slices to an airtight container, and refrigerate up to 4 days; reheat in a 375°F oven until warmed through, about 10 minutes.

Equipment

sheet pan (18×13 inch preferred) · pizza stone or baking sheet optional (for crisper crust)

Common Questions

Can I make the dough ahead of time?

Yes. Prepare the pizza dough, shape it on the sheet pan, cover with plastic wrap, and refrigerate up to 24 hours before par-baking and topping.

What does par-baking mean?

Par-baking is a partial pre-bake of the crust (usually 5–7 minutes) before adding toppings. This prevents a soggy bottom while the toppings finish cooking.