Sheet-Pan Sucuk Pizza with Peppers and Mozzarella

This sheet-pan pizza brings together a thick, golden crust with the bold, savory flavor of sucuk, sweet peppers, and bubbling mozzarella. The dough is soft and pliable, made with warm milk and water, then baked until puffed and charred in spots.

It's a crowd-pleasing dinner that's easier than traditional pizza—no tossing required. Just press the dough into a pan, add toppings, and bake. The result is a satisfying, cheesy, and slightly spicy square that pulls beautifully.

Sheet-pan pizza is the ultimate weeknight dinner: minimal fuss, maximum flavor. This version features sucuk, a spicy Turkish sausage, paired with sweet peppers and a generous layer of mozzarella.

The dough is enriched with warm milk, giving it a tender crumb and a golden, fluffy crust. Baked at 420°F for 18 minutes, it emerges with charred cheese spots and a crisp bottom. Cut into thick squares and watch the cheese stretch with every slice.

Ingredients

Why this recipe works

The dough uses warm milk and water, which hydrates the flour and activates the yeast, creating a soft, pliable dough that is easy to spread.

The olive oil adds richness and helps the crust crisp up in the oven. Pressing the dough into an oiled sheet pan ensures an even thickness and a sturdy base that holds up to the toppings.

Baking at high heat (420°F) for a relatively short time (18 minutes) allows the crust to puff and turn golden while the cheese melts and bubbles.

The direct contact with the hot pan gives the bottom a satisfying crispness. The result is a pizza that's both fluffy and crispy, with a perfect balance of textures.

Notes and substitutions

Sucuk is a fermented, spicy sausage available at Middle Eastern markets or online. If unavailable, substitute with spicy Italian sausage or pepperoni. Sweet peppers can be any color—red, yellow, or orange—and add a mild, fruity contrast to the spicy sausage.

Use full-fat mozzarella for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting; shredding from a block yields a creamier result. The dough can be made ahead and refrigerated overnight; let it come to room temperature before shaping.

• sucuk: spicy Italian sausage or pepperoni
• sweet peppers: bell peppers or banana peppers
• active dry yeast: instant yeast (use 2 tsp, no need to proof)
• all-purpose flour: bread flour for a chewier crust

Equipment

• Large mixing bowl
• Baking sheet (13x18-inch)
• Plastic wrap or kitchen towel
• Rolling pin (optional)
• Measuring cups and spoons