Turkish Sheet Pan Breakfast Pizza Cake with Sucuk and Cheese Step-by-step instructions

Before you start

Before starting, preheat the oven to 350°F (175°C). Line a large baking sheet (13x18-inch) with parchment paper. Dice the sucuk and bell peppers into small, uniform pieces so they distribute evenly. Shred the kashar cheese if using a block.

Have all ingredients measured and ready—the batter comes together quickly once you begin. If using a convection oven, reduce the temperature to 325°F (165°C) and check for doneness a few minutes early.

Instructions

Mix the Batter

1. 1Whisk the Wet Base
   In a large mixing bowl, crack the 3 eggs and whisk them until the yolks and whites are fully combined. Pour in the whole milk, vegetable oil, salt, and baking powder. Whisk vigorously for about 30 seconds until the mixture is pale yellow and smooth, with no streaks of egg yolk remaining.
   Look for The liquid should be a uniform pale yellow, slightly frothy on top.
   Tip Whisking well at this stage helps the cake rise evenly.
2. 2Incorporate the Dry Flour
   Sift the all-purpose flour directly into the wet mixture. Whisk gently until just combined, being careful not to overmix. The batter should be thick and smooth, with no dry pockets of flour. Overmixing can make the cake tough, so stop as soon as the flour disappears.
   Look for A thick, smooth batter with no lumps forms.
   Tip Sifting the flour aerates it, ensuring a lighter crumb.
3. 3Fold in Sucuk and Peppers
   Add the diced sucuk sausage and the diced red and green bell peppers to the batter. Use a rubber spatula to fold them in gently, distributing them evenly throughout the batter. The mixture will look speckled with colorful bits of sausage and pepper.
   Look for The batter is studded with even pieces of sausage and pepper.
   Tip Folding, rather than stirring, keeps the batter airy.

The wet ingredients should be whisked into a pale, frothy emulsion. After adding the flour, the batter becomes thick and smooth.

Folding in the sucuk, peppers, and cheese creates a speckled, colorful mixture that smells savory and inviting. The batter should be thick enough to hold its shape when scooped, but still spreadable.

Assemble and Top

4. 4Add the Cheese to the Batter
   Fold in the 1 cup of shredded kashar mozzarella cheese. Stir gently until the cheese is evenly dispersed. The batter will become slightly thicker and more cohesive. It should hold together when scooped, but still be spreadable.
   Look for Cheese is evenly distributed, no large clumps.
   Tip Use freshly shredded cheese for the best melt and flavor.
5. 5Spread on the Baking Sheet
   Line a large baking sheet with parchment paper. Pour the batter onto the prepared sheet. Use an offset spatula to spread it evenly to the edges, creating a smooth, even layer. The batter should be about 1/2-inch thick.
   Look for A smooth, even layer covers the entire sheet.
   Tip An offset spatula makes spreading effortless and even.
6. 6Top with Sucuk and Cheese
   Scatter the extra sucuk slices evenly over the batter. Sprinkle the extra 1/2 cup of shredded cheese across the top, covering the surface. Press the toppings lightly into the batter so they adhere, but do not submerge them completely.
   Look for The top is evenly covered with sucuk slices and a layer of cheese.
   Tip Distributing the toppings evenly ensures every slice gets plenty of flavor.

Pour the batter onto the prepared sheet and spread it into an even layer. The top should be smooth and level. Scatter the extra sucuk slices and shredded cheese evenly over the surface. The pan looks vibrant with red and green peppers peeking through, and the cheese promises a golden, melty crust.

Bake and Serve

7. 7Bake Until Golden and Puffed
   Preheat the oven to 350°F (175°C). Bake the sheet cake for 25 minutes, or until it is puffed, golden brown, and a toothpick inserted into the center comes out clean. The cheese on top should be melted and lightly blistered in spots. If the top browns too quickly, tent loosely with foil.
   Look for The cake is puffed, golden, and a toothpick comes out clean.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ovens vary; check at 20 minutes and rotate the pan if needed.
8. 8Rest and Slice
   Remove the baking sheet from the oven and let the cake rest on a cooling rack for 5 minutes. This allows the cheese to set slightly and makes slicing easier. Use a sharp knife or a pizza cutter to slice the warm cake into generous squares. Serve immediately.
   Look for The cake is set and slices cleanly into squares.
   Tip Letting it rest for 5 minutes prevents the slices from falling apart.

After 25 minutes in the oven, the cake should be puffed, golden brown, and aromatic with the scent of toasted sausage and cheese. A toothpick inserted into the center comes out clean. The top is blistered in spots, and the edges are crisp. Let it rest for 5 minutes, then slice into squares and serve warm.

Common mistakes

Overmixing the batter after adding the flour can develop gluten, making the cake tough and chewy. Mix until just combined—a few lumps are okay. Another common mistake is spreading the batter too thick; if your baking sheet is smaller, the cake will be thicker and require additional baking time.

Also, do not skip the parchment paper, as it prevents sticking and makes removal effortless. Finally, be sure to let the cake rest before slicing; cutting too soon can cause the squares to crumble.

How to tell it’s done

The cake is done when it is puffed and golden brown on top, and a toothpick inserted into the center comes out clean. The edges should be slightly crisp and pulling away from the sides of the pan. The cheese on top should be melted and lightly blistered.

Because the cake contains sucuk (a raw sausage), ensure the internal temperature reaches at least 160°F (71°C) as measured with an instant-read thermometer inserted into the center. Let the cake rest for 5 minutes before slicing to allow the cheese to set.

• Egg dishes: 160°F (71°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest