Turkish Sheet Pan Savory Breakfast Pizza Cake Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a good melting cheese like kashar or mozzarella and don't overbake. The cake is done when the center is set but still moist.

Letting it rest for 5 minutes after baking allows the cheese to set slightly, making it easier to slice while still stretchy. Serve warm for the most dramatic effect.

To get clean, even squares, use a sharp knife and wipe it with a damp paper towel between cuts. This prevents the cheese from sticking and dragging. If you prefer a crispier top, broil the cake for the last 2-3 minutes, watching closely to avoid burning. This adds a nice golden crust and extra texture.

Variations

• Spicy Kick: Add 1-2 teaspoons of red pepper flakes or a diced fresh chili to the batter for extra heat. You can also use a spicy sucuk or chorizo to amp up the heat level.
• Vegetarian Version: Omit the sucuk and add an extra cup of sautéed mushrooms, zucchini, or spinach. Cook the vegetables briefly to remove excess moisture before folding into the batter.
• Cheese Swap: If you can't find kashar, use a combination of mozzarella and provolone for a similar melt. For a sharper flavor, try cheddar or gouda.
• Herb Infusion: Stir in 2 tablespoons of chopped fresh parsley or dill to the batter for a fresh, herby note. You can also sprinkle some dried oregano on top before baking.

Storage and make-ahead

Fridge

Store leftover squares in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warm.

Freezer

Freeze baked and cooled squares in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat frozen or refrigerated squares in a 350°F (180°C) oven for 5-10 minutes, or microwave for 1-2 minutes, until heated through.

Store leftover squares in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (180°C) oven for 5-7 minutes, or microwave for 30-60 seconds until warm. The texture is best when reheated in the oven to retain crispness.

This breakfast cake can be assembled the night before. Prepare the batter and spread it on the prepared pan, then cover and refrigerate.

In the morning, let it sit at room temperature for 15 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes of baking time if the batter is cold.

Serving ideas

This savory cake is a complete breakfast on its own, but it also pairs beautifully with a side of Turkish tea, fresh orange juice, or a simple green salad.

For a heartier spread, serve it alongside scrambled eggs, olives, and crusty bread. The slices are also great for lunch or as a snack, served warm or at room temperature.

When serving a crowd, cut the cake into small squares and arrange on a platter with toothpicks for easy grabbing. It's a versatile dish that can be enjoyed any time of day.

The flavors are robust enough to stand alone, but a dollop of yogurt or a sprinkle of fresh herbs would be a nice touch if you have them.

Frequently asked questions

Recipe card

Turkish Sheet Pan Savory Breakfast Pizza Cake

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 9

Ingredients

• 3 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 tsp salt
• 1 packet baking powder (10g)
• 2 cups all-purpose flour (250g)
• 1 cup diced spiced beef sucuk sausage
• 1 cup diced red and green bell peppers
• 1 cup shredded kashar mozzarella cheese
• extra sucuk slices, to taste
• 1/2 cup shredded kashar mozzarella cheese

Instructions

1. 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.
2. 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.
3. Stir in the diced sucuk and the diced red and green bell peppers until they are evenly distributed throughout the batter.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve the squares warm, straight from the pan or on a platter. Enjoy the savory cheese pull and the rich, spiced flavor of sucuk.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

350

Protein

14 g

Carbohydrates

28 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.