Sheet Pan Crepe Pizza with Sucuk and Cheese

This sheet pan crepe pizza is the ultimate shortcut to a crispy, cheesy, and satisfying dinner.

With a blender batter that comes together in seconds, a thin golden crust that bakes up perfectly crisp, and a topping of spicy sucuk, sweet peppers, and corn, it's a flavor-packed meal that feels anything but rushed. Best of all, it's all made on one pan, so cleanup is a breeze.

Forget waiting for dough to rise or wrestling with a rolling pin. This crepe pizza skips all the fuss by using a simple blender batter as the base. The result is a delicate, crispy crust that holds up beautifully to bold toppings.

With just 10 minutes of prep and 25 minutes in the oven, this recipe delivers a crowd-pleasing dinner that's perfect for busy weeknights or casual gatherings. The combination of savory sucuk, melted cheese, and colorful vegetables makes every bite irresistible.

Ingredients

Why this recipe works

The crepe crust is the genius behind this recipe. Made from a thin, egg-rich batter, it bakes into a sturdy yet delicate base that crisps up beautifully around the edges while staying tender in the center. Unlike traditional pizza dough, there's no yeast, no kneading, and no rising time—just blend, pour, and bake.

Using a sheet pan means maximum surface area for toppings and a perfectly even bake.

The high heat of the oven, combined with the thin crust, ensures that the bottom gets golden and crispy while the cheese melts into a gooey, stretchy layer. This method delivers all the satisfaction of pizza with a fraction of the effort.

Notes and substitutions

Kaşar cheese is a Turkish cheese that melts beautifully and has a mild, buttery flavor. If you can't find it, mozzarella or provolone are excellent substitutes.

The beef sucuk is a spicy, garlicky sausage that adds a wonderful depth of flavor—look for it in Middle Eastern or specialty markets, or use a spicy salami or pepperoni.

The batter is forgiving: if it's too thick, add a splash more milk; if too thin, a spoonful of flour. For the best texture, blend until completely smooth. You can also prepare the batter ahead of time and refrigerate it for up to 24 hours—just give it a quick whisk before pouring.

• kaşar cheese: mozzarella or provolone cheese for a similar melt
• beef sucuk: spicy Italian sausage or pepperoni for a different flavor
• sweet corn: drained canned corn or frozen corn, thawed
• all-purpose flour: whole wheat flour for a heartier crust (adjust liquid slightly)

Equipment

• Blender
• 12x17-inch sheet pan
• Pizza wheel or knife
• Measuring cups and spoons
• Spatula