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Sheet Pan Pizza with Brussels + Salami

Active Time: 15 minutes
Total Time: 60 minutes
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Why we love it:

Sheet pan pizza takes a little longer than receiving delivery would at my house but the pay off is so much better! Good quality pizza dough is readily available at most grocery stores and it freezes well, so if you have one on hand you can make this with whatever is in your fridge. Do try to defrost the dough if frozen for at least 24 hours though - you can’t rush that part. I serve it with nothing else. Why bother? Of course a salad or some carrot sticks round out the meal if needed.


  • 1 pound Prepared Pizza Dough
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 15-ounce can Crushed Tomatoes
  • 1 teaspoon Dried Oregano
  • 12 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • 6 ounces Mozzarella (shredded)
  • 14 cup Parmesan Cheese (grated, optional and to taste)
  • 12 pound Brussels Sprouts
  • 6 ounces Salami (deli sliced)
  • 14 pound Provolone Cheese
  • 12 teaspoon Red Pepper Flakes (optional and to taste)

Cooking Instructions


    Place a rack in the bottom 3rd and another near the top 3rd of the oven.

  • 2. DOUGH

    Remove defrosted dough from the refrigerator and remove any wrapping. Pour the olive oil in the center of a rimmed, heavy baking sheet and place the dough on top. Turn gently to coat and place on top of the preheating oven or in another warm space for 20 minutes.

  • 3. SAUCE

    I usually just open the can and season the sauce in it! Or, pour the tomatoes in a bowl and add the oregano, garlic powder, and salt. Stir. Set aside.

  • 4. CHEESE

    Grate mozzarella if needed. Grate parmesan if needed. Set aside.


    Trim the bottom slice off the brussels and discard, then turn it so the bottom cut is on the cutting board. Slice each sprout into 4 - 6 slices. Repeat with the rest. Set aside.


    Use all of your (clean) fingers and press straight down into the dough moving them apart to help stretch it without tearing. When it’s flattened, you can carefully pick it up holding by the edges and turning around in a circle, like holding a steering wheel at 11 and 1. Move slowly and let gravity pull the bottom edge of the dough down. When it’s big enough, lay it back down and use your fingers again to press into the corners of the pan. If your pan is too large, just press out to a shape you like, aiming for the dough to be about 1/3 inch thick and even.


    If your dough keeps snapping back into shape, it needs to rest longer. Leave it alone in a warm place for another 5 - 10 minutes and try again.


    Top the raw dough with sauce (use it all or only a bit, freeze the rest), and a little mozzarella cheese. Lay on the salami, then scatter the brussels. Top with provolone and the rest of the mozzarella.

  • 9. BAKE

    Bake on the bottom 3rd of the oven for about 15 minutes. Then rotate and move to the top for another 10 - 15 minutes or until the dough is very golden underneath and cheese is nicely browned.

    Remove and sprinkle with the parmesan cheese and pepper flakes if using.

  • 10. SERVING

    Let it cool for about 1 - 4 minutes. Use a spatula to transfer to a large cutting board and cut with a knife or pizza wheel. Serve nice and hot.

Check out our new features!


    use a GF dough or crust
    omit cheese or use your favorite dairy free cheese. I like to add mushrooms or olives or sliced onions if omitting all cheese
    pecorino, and melty goat or sheep cheese works. Buffalo mozzarella works but can be very watery so proceed with caution
  • PORK:
    omit salami or swap out for chicken or turkey based versions
    I mean, it’s pizza. Put what you like on it! But, if it’s peppers, mushrooms, or watery produce you may prefer to sauté them for a few minutes first to remove some water, otherwise you’ll end up with soggy pizza

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • top it as they prefer! Serve with carrot sticks or fruit for a more well rounded meal if that’s a concern

Prep Ahead & Use It Up

  1. Be sure to defrost the dough
  2. Grate cheese
  3. Mix up the sauce
  4. Shave brussels ahead, store in a tupperware for up to 2 days
  5. You can make and bake the whole pizza, too – reheat at 400 for about 10 minutes to serve
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