Sheet-Pan Pepperoni Pizza Bake
A single-serve pizza bake where the base crisps at the edges, the tomato sauce reduces to a sweet-tangy layer, and torn mozzarella melts into golden pools under curled pepperoni. Basil goes in twice, early for aroma and fresh at the end.
- Total
- 40 min
- Prep 8 · Cook 29 · Rest 3
- Serves
- 1
- Difficulty
- Easy
You'll practice: Seasoning in layers · Roasting
- Savory
- Standard
- Oven
Instructions
-
Heat the oven to 220°C and line a baking tray with parchment paper.
~10 min
-
While step 1 cooks
While the oven heats, brush the pizza base all over with 1 tbsp olive oil, then season with 0.25 tsp salt and 0.25 tsp black pepper.
~3 min
Oil conducts heat and prevents the base from drying, while early salting seasons the crust before sauce blocks absorption.
Seasoning in layers Season the base before sauce, then let salty cheese and pepperoni season the top. Taste after baking; adjust only if flat.
-
Spread 120 ml tomato sauce over the base, leaving a 1 cm border. Tear 100 g mozzarella into pieces and scatter them over the sauce, then lay 40 g pepperoni slices on top. Tear 3 basil leaves and press them into the sauce between the cheese.
~4 min
The bare border browns into a crisp rim, and tearing cheese creates uneven peaks that brown in patches.
Tearing the mozzarella instead of slicing it leaves uneven peaks that brown in patches, which gives you crisp edges and soft centers in the same bite.
Seasoning in layers Season the base before sauce, then let salty cheese and pepperoni season the top. Taste after baking; adjust only if flat.
-
Bake on the middle rack for 18 to 22 minutes, until the crust is deep golden at the edges, the pepperoni has curled and darkened, and the mozzarella is melted and bubbling.
~22 min
High heat drives off sauce moisture and renders pepperoni fat, concentrating flavor and crisping the crust.
Roasting Roast at high heat on the middle rack until the crust is deep golden and pepperoni curls. Pale, floppy edges mean underbaked.
-
Rest the bake on the tray for 3 minutes so the cheese sets and the slices hold together.
~3 min
Resting lets melted cheese firm up so portions hold together instead of sliding off.
-
Tear the remaining 3 basil leaves over the top and serve straight from the tray.
~1 min