Sheet Pan Crepe Pizza with Sucuk and Corn

This sheet pan crepe pizza flips the usual pizza night script: a blender batter spreads into a paper-thin, crispy crust that bakes up in about 25 minutes. Topped with spicy sucuk, sweet corn, bell pepper, and a generous blanket of melted mozzarella, it is a cross between a Turkish pide and a weeknight sheet pan dinner.

The crust stays crisp underneath while the edges turn shatteringly golden. No yeast, no kneading, no rising. Just blend, pour, top, and bake for a pizza that feels both familiar and brand new.

A crepe crust pizza is the kind of recipe that sounds too simple to be this good, and then it surprises you. The batter, made from eggs, milk, flour, and oil, bakes into a sturdy but delicate base that holds toppings without turning soggy.

Sucuk, a garlicky Turkish sausage, brings a spicy, savory punch; corn and peppers add sweetness and crunch; and mozzarella melts into long, stretchy strands. The whole thing comes together in a blender and bakes on a single sheet pan, making it a perfect weeknight dinner or party snack. Serve it hot, cut into squares, and watch the cheese pull.

Ingredients

Why this recipe works

The crepe crust is the clever shortcut that makes this recipe work. Because the batter is poured directly onto the baking sheet, there is no dough to roll or stretch.

The thin layer of batter bakes into a crisp, cracker-like base that supports the toppings without becoming doughy or heavy. The high oven temperature helps the edges turn golden and crunchy, while the center stays tender enough to fold around a bite of cheese and sausage.

The topping combination is built for balance. Sucuk is spicy and rich, so the sweet corn and bell pepper cut through with brightness and a little crunch. Mozzarella provides that essential, gooey pull that makes pizza feel indulgent. Baking everything together on one sheet means the cheese melts into the crevices of the sausage and peppers, creating a cohesive, satisfying slice that is greater than the sum of its parts.

Notes and substitutions

Sucuk is a dry-cured beef sausage seasoned with garlic, cumin, and red pepper. It is sold in Turkish and Middle Eastern markets, and often at well-stocked supermarkets. If you cannot find it, use a spicy chorizo or even pepperoni. The sausage is already cooked, so it just needs to warm through and crisp slightly in the oven. Slice it thinly so it renders a little fat into the cheese and crust.

The crepe batter is forgiving: any milk works, though whole milk gives a slightly richer crust. Use a neutral oil if you prefer, but olive oil adds a pleasant flavor.

The baking sheet should be rimmed to catch any overflow, and parchment paper is essential for easy release. A pizza wheel makes slicing the hot pizza much easier than a knife, but either works. The pizza is best fresh, but leftovers reheat well in a hot oven.

• sucuk sausage: spicy chorizo or pepperoni, sliced
• whole milk: any milk (dairy or plant-based) works; the crust may be slightly less crisp
• red bell pepper: any sweet pepper or mild chile
• shredded mozzarella: provolone, fontina, or a pizza blend

Equipment

• blender
• rimmed baking sheet (13x18-inch)
• parchment paper
• pizza wheel or knife