Sicilian Pepperoni Pizza with Vodka Sauce

Name: Sicilian Pepperoni Pizza with Vodka Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 1/4 cup olive oil; 3 pizza dough balls; 2 cups vodka sauce; 3 cups shredded mozzarella cheese; 8 oz smoked mozzarella cheese, sliced; 8 oz fresh mozzarella cheese, torn; 4 lbs pepperoni, sliced; 1 cup buttermilk ranch dressing

This Sicilian-style sheet pan pizza combines a par-baked thick crust, creamy vodka sauce, and a blend of three mozzarellas with mountains of crispy pepperoni, topped with pepperoni-infused ranch for a rich, indulgent finish.

🌍Italian-American 🏷️Sicilian pizza 🏷️Pepperoni pizza 🏷️Vodka sauce 🏷️Sheet pan pizza Pepperoni

🏷️

🏷️Mozzarella

-0:00

devourpoweronTikTok

Total

40 min

Servings

8

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

1/4 cup olive oil
3 pizza dough balls
2 cups vodka sauce
3 cups shredded mozzarella cheese
8 oz smoked mozzarella cheese, sliced
8 oz fresh mozzarella cheese, torn
4 lbs pepperoni, sliced
1 cup buttermilk ranch dressing

8 Ingredients

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Instructions

1
Generously coat a large rectangular sheet pan with olive oil.
2
Place three pizza dough balls onto the pan, stacking them, and then stretch the combined dough to fit the entire pan.
3
Par-bake the pizza crust in an oven until it's lightly golden and cooked through.
4
Remove the par-baked crust from the oven. Pour the vodka sauce over the crust and spread it evenly.
5
Top the sauce with a layer of shredded mozzarella cheese, followed by slices of smoked mozzarella, and dollops of fresh mozzarella.
6
Return the pizza to the oven and bake until the cheese is melted, bubbly, and browned in spots.
7
While the pizza bakes, spread the pepperoni slices on a separate sheet pan.
8
Bake the pepperoni until it's crispy and has rendered its fat.
9
Remove the cooked pepperoni from the oven. Carefully drain the rendered pepperoni grease into a separate container.
10
Pour the pepperoni grease into a squeeze bottle, then add the buttermilk ranch dressing. Cap the bottle and shake well to combine.
11
Once the pizza is fully baked, remove it from the oven and place it in a large pizza box or on a cutting board.
12
Slice the pizza into squares.
13
Top the entire pizza with the 4 pounds of crispy, cooked pepperoni.
14
Drizzle the pepperoni-ranch sauce all over the top of the pizza.

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Tips & Notes

Pro tips

Par-bake the crust alone for 5–7 minutes until just set but not browned; this gives you a crispy bottom and prevents a doughy center under all the toppings.
Layer cheese strategically: shredded mozzarella first (melts evenly), then smoked and fresh on top (adds flavor and texture contrast without overmelting).
Brush crust edges with olive oil before the final bake to achieve golden-brown, crispy Sicilian-style crust corners.
Add pepperoni ranch after the pizza cools slightly (2–3 minutes) so the dressing doesn't run off; drizzle in a crosshatch pattern for even distribution.

Substitutions

Vodka sauce → marinara sauce (omit the vodka, cream, and tomato paste; use 2 cups marinara as-is)
Smoked mozzarella → provolone or fontina (similar melting and flavor intensity)
Fresh mozzarella → burrata or high-moisture fior di latte (note: both are creamier and may release more liquid)
Pepperoni ranch → garlic aioli or marinara drizzle (changes the flavor profile; use 1/2 cup total)

Storage & make-ahead

Store leftover pizza covered in the refrigerator for up to 3 days. Reheat slices at 350°F for 8–10 minutes until the cheese is melted and pepperoni crisps up again.

Equipment

sheet pan (13×18 inch recommended) · instant-read thermometer (to check crust doneness)

Common Questions

Can I make the dough ahead of time?

Yes. Prepare dough balls up to 24 hours in advance and refrigerate in an airtight container. Let them come to room temperature for 30 minutes before stretching onto the sheet pan.

What does par-baking mean in this recipe?

Par-baking is a pre-bake of the crust before adding toppings. This prevents a soggy bottom by partially cooking the dough, then adding sauce, cheese, and pepperoni for the final bake.

Can I use just one type of mozzarella?

You can, but the three cheeses—shredded, smoked, and fresh—each contribute different textures and flavors. If substituting, use 6 cups total shredded mozzarella for best results.

How do I prevent pepperoni from curling?

Slice pepperoni thinner and lay slices flat on top rather than folding them. If they do curl slightly during baking, they'll crisp up nicely—this is often desirable.

Can this pizza be frozen?

Yes. Freeze the assembled pizza before baking on a sheet pan, then wrap tightly in plastic wrap. Bake from frozen, adding 5–10 minutes to the bake time.