Crispy Sicilian Sheet Pan Pizza with Hot Honey and Burrata
on Feb 02, 2026
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There is nothing better than this Crispy Sicilian Sheet Pan Pizza with Hot Honey and Burrata! This sheet pan pizza recipe is made with a simple dough with a pickled cherry pepper tomato sauce, all topped with mozzarella, burrata, hot honey, and fresh basil.
The Sicilian dough is thick, has an airy crust, and a crispy bottom, the perfect vessel for tomato sauce and cheese.
If you’re looking for more pizza recipes, check out our Crispy Bar-Style Pizza Recipe.
Why You’ll Love This Recipe
- A dough that has a crispy bottom with a soft interior that is super fluffy inside
- Pickled cherry peppers add a nice, tangy, and spicy flavor to the sauce
- Forgiving dough that includes simple ingredients
- Easy to feed a crowd, scale servings, and prep ahead
- Makes great as leftovers when re-heated
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Pizza Dough: You can use store-bought pizza, or you can make your own. Start with our Easy Homemade Focaccia or the dough in this recipe.
- Tomato Sauce: We are using canned whole-peeled tomatoes, blended with basil, fresh garlic, and pickled cherry peppers. The tomato sauce is being parbaked, then added on top of the cheese for a final melt. We are also taking some of that basil and topping it over the burrata.
- Cheese: For the cheese base, we are using low-moisture mozzarella, finishing with burrata and freshly grated parmesan cheese.
- Hot Honey: For a little sweet heat, finishing with a drizzle of hot honey makes this pie extra special!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Tips for a Crispy Crust: Ensure you are oiling the base of your pan. This will allow the bottom of the crust to stay nice and crispy. We are also starting the parbaking on the bottom rack of the oven, and this helps too.
- Prep: You can prepare the dough ahead of time and finish with your toppings when ready to serve. Ensure you leave enough time for the dough to sit at room temperature.
- Storing: Store slices in an airtight container or aluminum foil in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven or toaster until hot and crisp. Avoid the microwave!
How to Make Sheet Pan Pizza
Step 1: Prepare your dough overnight and bring it out to room temperature the next day.
Step 2: Transfer the dough to your baking sheet to sit at room temperature and rise even more.
Step 3: In the meantime, prepare your sauce and toppings. Parbake your pizza with tomato sauce on the bottom rack of your oven.
Step 4: Top with cheese, more sauce, and pickled cherry peppers, and bake to melt. Top with burrata, hot honey, basil, and parmesan.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this sheet pan pizza? We have you covered!
Sheet Pan Pizza FAQs
If your dough is soggy in the middle, it’s likely that it’s underbaked, or your pan wasn’t hot enough. Cooking your dough on the bottom rack to crisp, and then the top rack to melt and finish cooking inside, allows even cooking.
Yes, you can make the dough 1 to 2 days ahead, even 3 days, to allow it to ferment. Then you can allow it to sit at room temperature on the sheet pan on the day of.
A standard rimmed half-sheet pan works well, but just ensure that there are ridges on the edges, and it’s not entirely flat.
Absolutely, and this is a foolproof way to make pizza at home! Allow your dough to rest properly and come to room temperature, spread it out on a sheet pan, add your favorite toppings, and bake.
More Bread Recipes
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Crispy Sicilian Sheet Pan Pizza with Hot Honey and Burrata
Ingredients
Pizza Dough
- 1 1/2 cups 340g cold water, preferably filtered or bottled
- 1 teaspoon 3g instant dry yeast
- 4 cups 500g bread flour
- 1 tablespoon 13g Diamond Crystal kosher salt
- 2 teaspoons 6.5g granulated sugar
- 1/4 cup 40g extra-virgin olive oil, plus more for proofing and prepping the pan
Pizza Sauce and Cheese
- One 28-ounce can of whole peeled tomatoes
- 2 large garlic cloves
- 4 to 5 leaves of basil, plus more chiffonade for serving
- 4 to 5 pickled cherry peppers, plus more for topping
- 3/4 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
- One 6-ounce block of low-moisture whole-milk mozzarella cheese, shredded on the large holes of the box grater
- 1 to 2 balls of burrata, for topping
- Parmesan cheese, for serving
Instructions
- In the base of a stand mixer, stir cold water and yeast. In a large bowl, lightly whisk our flour, salt, and sugar.
- On the low setting, add in your bread flour mixture until combined, about 6 to 7 minutes. Then add in your oil, and let this relax for another 10 minutes.
- After 10 minutes, turn the stand mixer back on low for 30 seconds to incorporate the dough completely. Transfer your dough to a surface, cover, and allow it to rest at room temperature for about an hour.
- After an hour, form the dough into a tight ball, and add it to an oiled bowl. Cover well, and transfer to the fridge overnight. You can also leave this at room temperature for the day, and cook it at night, but the longer it ferments, the better.
- When ready to bake, bring your dough to room temperature for 1 hour.
- In the meantime, make your sauce. Blend tomatoes, garlic, basil, cherry pepper, sugar, salt, and pepper until combined.
- Transfer your dough now to a well-oiled baking sheet, and allow it to relax here for another hour or two, until the edges of the dough reach the edge of the pan.
- When your dough is ready, preheat your oven to 450 degrees. Layer your tomato sauce over the dough and transfer to the bottom rack of your oven to parbake with the tomato sauce for about 5 minutes.
- Remove from the oven, top with your shredded cheese, and add more sauce over the cheese in any direction or layering you prefer. Then top with more pickled cherry peppers scattered around the top.
- Transfer to the top part of the oven to fully cook your pizza dough and melt the cheese, about 10 to 12 minutes.
- Remove from the oven and transfer to a wire rack. Slice into squares, and top each square with a dollop of burrata, sliced basil leaves, black pepper, shredded parmesan, and a drizzle of hot honey. Serve!
Video
Notes
- Tips for a Crispy Crust: Ensure you are oiling the base of your pan. This will allow the bottom of the crust to stay nice and crispy. We are also starting the parbaking on the bottom rack of the oven, and this helps too.
- Prep: You can prepare the dough ahead of time and finish with your toppings when ready to serve. Ensure you leave enough time for the dough to sit at room temperature.
- Storing: Store slices in an airtight container or aluminum foil in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven or toaster until hot and crisp. Avoid the microwave!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of the best bases for a sheet pan dough! I love this because it can be prepared a day ahead, and made in one sheet pan. Enjoy!