Turkish Sheet Pan Savory Breakfast Pizza Cake Step-by-step instructions

Before you start

Preheat the oven to 350°F (180°C). Line a large rimmed baking sheet with parchment paper. Measure out all ingredients and have them ready. Dice the sucuk and bell peppers into small, even pieces.

Shred the kashar cheese if you bought a block. Whisk the eggs, milk, and oil together until frothy before adding the dry ingredients. Having everything prepped ensures a smooth, quick assembly.

Instructions

Mix the Batter

1. 1Whisk the Wet Base
   In a large bowl, whisk together the eggs, milk, vegetable oil, salt, and baking powder until completely frothy and well combined. The mixture should look pale and slightly thickened.
   Look for The mixture is frothy and uniform with no streaks of egg.
   Tip Whisk vigorously for a full minute to ensure the baking powder is evenly distributed.
2. 2Add Dry Ingredients
   Sift the all-purpose flour into the wet mixture. Whisk gently until the batter is smooth and thick, with no lumps. Be careful not to overmix.
   Look for The batter is smooth, thick, and free of flour pockets.
   Tip Sifting the flour aerates it and prevents clumps.
3. 3Fold in Sucuk and Peppers
   Stir in the diced sucuk and the diced red and green bell peppers until they are evenly distributed throughout the batter.
   Look for The batter is speckled with colorful pepper and sucuk bits.
   Tip Cut the sucuk and peppers into small, even dice so they spread evenly.

The wet ingredients are whisked until frothy, and the flour is sifted in to create a smooth, thick batter. The sucuk and peppers are folded in, creating a colorful, speckled mixture. The batter should be cohesive but not overmixed, with no dry flour visible. It should look like a thick pancake batter, ready for the pan.

Bake to Golden

4. 4Add Cheese and Spread Batter
   Fold in the 1 cup of shredded kashar mozzarella cheese until just incorporated. Spread the thick, speckled batter evenly across a parchment-lined baking sheet with a spatula, smoothing the top.
   Look for The batter is spread in an even layer, about 1/2 inch thick.
   Tip Use an offset spatula for the smoothest, most even layer.
5. 5Top with Sucuk and Cheese
   Scatter the extra sucuk slices and the remaining 1/2 cup of shredded cheese over the top of the batter, pressing them in slightly so they stick.
   Look for The top is covered with sucuk slices and a generous layer of cheese.
   Tip Distribute the toppings evenly so every square gets a bit of everything.
6. 6Bake Until Golden
   Slide the baking sheet into the oven preheated to 350°F (180°C). Bake for 25 minutes, until the cake is puffed, blistered golden on top, and a toothpick inserted into the center comes out clean. The internal temperature of the egg-based batter should reach 160°F (71°C) to ensure the eggs are fully set.
   Look for The top is golden brown and the edges are slightly crispy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through for even browning.

The batter is spread evenly on the prepared sheet pan and topped with extra sucuk and cheese. As it bakes, the cake puffs up and turns golden brown with blistered cheese spots. The kitchen fills with the warm, savory aroma of spiced sausage and melted cheese. The top is firm to the touch and the edges are slightly crispy.

Slice and Serve

7. 7Cool and Slice
   Remove the baking sheet from the oven and let the breakfast cake rest for at least 5 minutes. Then slice it into fluffy squares while still warm, lifting a piece to show the melted cheese stretch.
   Look for The cake is firm enough to slice cleanly, and the cheese is melted and stretchy.
   Tip Use a sharp knife and wipe it clean between cuts for neat squares.
8. 8Serve Warm
   Serve the squares warm, straight from the pan or on a platter. Enjoy the savory cheese pull and the rich, spiced flavor of sucuk.
   Look for The squares are warm, fluffy, and the cheese is gooey.
   Tip Pair with a side of Turkish tea or fresh orange juice for a complete breakfast.

After a short rest, the cake is sliced into fluffy squares. Each piece reveals a tender crumb dotted with sucuk and peppers, with strings of melted cheese stretching between pieces.

The squares hold their shape well and are best served warm. The texture is moist, airy, and satisfying, with a rich, savory flavor in every bite.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which can make the cake tough. Mix just until the flour is incorporated. Another is spreading the batter too thick or too thin—aim for an even layer about 1/2 inch thick.

Overbaking can dry out the cake, so start checking at 20 minutes. Finally, don't skip the parchment paper; it prevents sticking and makes serving effortless.

How to tell it’s done

The breakfast cake is done when it is puffed, golden brown on top, and a toothpick inserted into the center comes out clean. The edges will be slightly crispy and the top will have blistered spots of melted cheese.

To ensure the eggs are fully cooked, the internal temperature should read at least 160°F (71°C) on an instant-read thermometer. Let it rest for 5 minutes before slicing to allow the structure 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