Sheet Pan Pizza with Sausage, Smoky Gouda & Greens

This sheet pan pizza makes homemade pie easy to make! It's made with a simple no-knead dough that bakes up flavorful, airy, and crisp. The toppings are easy to find but feel fancy. It’s the kind of pizza that makes Friday night pizza feel a little more special.

This is a recreation of a pizza I love at Rosso (great pizza place if you're visiting) here in Santa Rosa, CA. Spicy sausage, smoked mozzarella, roasted onions, and chard come together to create fantastic flavor. It's finished with this smoked olive oil, which takes it to the next level.

I wanted to make this more approachable by creating a sheet pan pizza so you can easily make it at home.

Don't be intimidated to make the dough! It's easy to make and only requires a few ingredients.

Ingredients You'll Need

For the Dough

• All-purpose flour
• Kosher salt
• Active dry yeast
• Warm water
• Olive oil

For the Sauce + Cheese

• Tomato pizza sauce
• Shredded mozzarella cheese
• Shredded smoked Gouda cheese (or smoked mozzarella)

For the Toppings

• Spicy Italian sausage
• Swiss chard (or kale)
• Garlic
• Olive oil
• Kosher salt
• Freshly cracked black pepper
• Red wine vinegar
• Red or sweet onion

Optional Garnishes

• Smoked olive oil
• Fresh herbs (thyme, oregano, or basil)
• Crushed red pepper flakes
• Parmesan cheese

How to Make This Sheet Pan Pizza

1. Make the dough:

In a medium mixing bowl, combine flour, salt, and yeast. Add 1 ¼ cups of warm water and stir. If the dough feels dry, stream in the remaining ¼ cup. If the dough still seems dry, add more water 1 tablespoon at a time. Mix with a spatula until a shaggy dough forms, being careful not to overmix (no kneading necessary). Cover the bowl tightly and let rise at room temperature until doubled, about 2 - 4 hours.

2. Make the roasted onions, sausage and garlicky chard

For the onions: Preheat your oven to 400°F. Slice the onion into thick wedges (about 6–8 wedges per onion). Place on a rimmed baking sheet. Drizzle with olive oil, vinegar, salt, and pepper. Toss gently to coat, spreading the wedges out in an even layer. Roast on the center rack for 20–25 minutes, or until very soft with lightly browned, caramelized edges. Set aside until ready to use. 

Brown the sausage: Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, until browned and crispy around the edges, about 6–8 minutes. Remove the sausage with a slotted spoon and set aside, leaving a bit of the rendered fat in the pan.

Sauté the chard: If the pan seems dry, add a drizzle of olive oil. Add the minced garlic and cook 30 seconds, just until fragrant. Add the chopped chard and toss to coat in the oil and sausage drippings. Cook for 1 minute until it just starts to wilt (see photo above). Season lightly with salt and pepper.

 3. Make the pizza

Line a half sheet pan (18x13) with parchment paper. Grab a sheet of parchment, crumple it into a ball, and lightly dampen it under running water. Give it a gentle squeeze to remove excess moisture, then unfold and press it into your sheet pan. Drizzle the parchment generously with olive oil, making sure the entire surface, including corners, is coated. This prevents your pizza from sticking to the baking sheet.

Stretch the Dough: Once doubled, transfer the dough to the prepared sheet pan. Drizzle a little oil over the top of the dough. Use your fingertips to gently press and stretch it into an even layer all the way to the edges. *If the dough springs back, let it rest 5 minutes and continue stretching.

 Par-Bake the Crust: (This extra step prevents soggy pizza). Preheat the oven to 450°F. Bake the naked crust on the center rack for 5–8 minutes, just until slightly puffed and matte. Remove from the oven.

Top the Pizza: Spread the tomato sauce evenly, leaving a small border. Add mozzarella and smoked Gouda, then the crumbled sausage, roasted onions, and sautéed chard.

4. Bake

Return the topped pizza to the center rack and bake 10–15 minutes, until cheese is melted, bubbly edges are golden, and the bottom is crisp.

Rest + Slice: Let the pizza rest for a minute or two before slicing. Use a wide spatula to loosen it from the parchment. You can slide the whole pizza off the paper or slice directly on it.

Make-Ahead Notes

• Dough can rise in the fridge overnight (and it actually improves the flavor if you plan ahead)
• Toppings can be prepped 24 hours ahead

Storage

• Refrigerate leftovers in an airtight container 3–4 days
• Freeze leftover slices up to 2 months
• To reheat: Bake at 400°F for 6–8 minutes to revive crispiness (so much better than microwaving, but it's good cold too).

Recipe