Sheet Pan Crepe Pizza Squares Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, bake the batter for 2-3 minutes before adding the toppings. This helps set the crepe and prevents sogginess.

Also, use a heavy-duty baking sheet to promote even browning. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce or sprinkle over the top before baking.

When slicing, use a pizza wheel and apply firm, even pressure. For the cleanest cuts, let the pizza rest for 5 minutes after baking. This allows the cheese to set slightly, making it easier to slice without pulling off the toppings. Serve warm with extra sauce on the side for dipping, if desired.

Variations

• Vegetarian Delight: Omit the sucuk and load up on extra vegetables like sliced mushrooms, olives, or artichoke hearts. Sauté mushrooms beforehand to remove excess moisture. The combination of corn, peppers, and mushrooms is hearty and satisfying.
• Spicy Meatlover's: Add cooked crumbled Italian sausage or pepperoni along with the sucuk. For extra heat, drizzle with hot honey or sprinkle with red pepper flakes before serving. The savory, spicy flavors pair well with the sweet corn.
• Mediterranean Twist: Swap the sucuk for sliced olives, sun-dried tomatoes, and crumbled feta cheese. Use a white sauce (like garlic butter) instead of tomato sauce. Top with fresh oregano after baking for a Mediterranean flair.
• Breakfast Squares: Use the same crepe crust but top with scrambled eggs, cooked bacon bits, and shredded cheddar. Bake until the eggs are set. Serve with maple syrup on the side for a sweet-savory breakfast treat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Freezer

Freeze baked and cooled squares in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.

Reheat

Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-8 minutes until hot and cheese is melted. Avoid microwaving, as it makes the crust soggy.

Store leftover squares in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and the cheese is melted again.

The crust may soften slightly upon storage, but reheating will help restore some crispness.

The crepe batter can be prepared up to 1 day ahead and stored in the refrigerator. Whisk well before using.

The assembled pizza can also be prepared (without baking) up to 2 hours ahead, covered, and refrigerated. When ready to bake, add a few extra minutes to the cooking time if starting from cold.

Serving ideas

Serve these party squares warm, straight from the oven, when the cheese is at its stretchy best. Arrange them on a platter with a small bowl of extra pizza sauce for dipping. They’re perfect as an appetizer for parties, game-day snacks, or a casual dinner alongside a green salad.

These squares are also delicious at room temperature, making them great for picnics or lunchboxes. If serving later, let them cool completely before storing.

To refresh, reheat in the oven or a toaster oven until the cheese is bubbly again. The combination of sucuk, corn, and peppers is hearty enough to be a main course.

Frequently asked questions

Recipe card

Sheet Pan Crepe Pizza Squares

Prep 10 minCook 15 minTotal 25 minServes 12

Ingredients

• 2 large eggs
• 2 cups whole milk
• 3 tbsp vegetable oil
• 1/2 tsp salt
• 1 cup all-purpose flour
• 2 tbsp all-purpose flour
• seasoned tomato pizza sauce, to taste
• 2 cups shredded mozzarella cheese
• sliced Turkish sucuk sausage, to taste
• sweet corn kernels, to taste
• diced red and green peppers, to taste

Instructions

1. In a large mixing bowl, whisk together the eggs, whole milk, vegetable oil, salt, and all-purpose flour until the batter is smooth and free of lumps. The consistency should be thin and pourable, similar to heavy cream. If the batter seems too thick, whisk in a little extra milk, but keep the proportions close to the original for a tender crust.
2. Line a large rimmed baking sheet (about 13x18 inches) with parchment paper. Pour the batter onto the center of the pan. Tilt the pan in all directions so the batter spreads evenly into a thin, uniform sheet that covers the entire bottom. The layer should be about 1/8 inch thick. Let it settle for a minute.
3. Spoon the seasoned tomato pizza sauce in dollops over the batter. Use the back of a spoon to gently spread the sauce into an even layer, leaving a small border at the edges. Sprinkle the shredded mozzarella cheese evenly over the sauce, covering the surface completely.
4. Arrange the sliced sucuk sausage over the cheese in a single layer. Scatter the sweet corn kernels and diced red and green peppers evenly across the top. Press the toppings lightly into the cheese so they adhere during baking.
5. Place the baking sheet in the oven and bake at 400°F (200°C) for 15 minutes, or until the cheese is fully melted and bubbly and the edges of the crepe crust are golden brown and crisp. The center should be set and the crust should be firm to the touch. If the top browns too quickly, cover loosely with foil.
6. Remove the baking sheet from the oven and let it cool for 2 minutes. Use a pizza wheel to cut the crepe pizza into rectangular squares, about 2-3 inches each. Lift a square with a spatula to reveal the tender crust and stringy melted cheese. Serve warm, with extra sauce on the side if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

28 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.