This delicious sheet pan pizza combines the bold flavors of fajita chicken with the cheesy, crispy goodness of Sicilian-style pizza. With a chewy crust, bubbly cheese, and sautéed veggies, this recipe is perfect for family nights or casual get-togethers. It makes two full 13×9-inch pizzas, making it ideal for feeding a crowd or storing leftovers for the next day.

Why You’ll Love This Recipe

• Makes two sheet pan pizzas – perfect for sharing or storing

• Bold fajita-inspired chicken with spicy, smoky flavors

• Double cheese layer of cheddar and mozzarella for the ultimate melt

• Fresh veggies for texture and balance

• Easy dough with both stand mixer and hand kneading options

Ingredients

For the Dough (makes 2 sheet pan pizzas, 13×9 inches each)

• 1½ cups warm water (105–110°F / 40–43°C)

• 1 tablespoon sugar

• 4 teaspoons instant yeast (or 1 packet + 1 teaspoon)

• 4 cups all-purpose flour (plus extra if needed)

• 2 teaspoons sea salt

• 2 tablespoons extra-virgin olive oil (plus extra for brushing bowl)

For the Toppings (enough for 2 pizzas)

• Pizza sauce, as needed

• 2 cups shredded cheddar cheese

• 2 cups shredded mozzarella cheese

• 1 large onion, thinly sliced

• 1 large green bell pepper, thinly sliced

• 2 cups cooked chicken cubes

Chicken Marinade:

• Salt and black pepper to taste

• 1 tsp chili flakes

• 1 tbsp oyster sauce

• 1 tbsp hot sauce

• 1 tbsp vinegar

• 1 tbsp oil

Optional Topping:

• Chili oil (drizzle after baking for extra heat)

Method:

Stand Mixer Method:

• In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.

• In the stand mixer bowl, add flour and salt.

• Add the yeast mixture and olive oil. Mix on medium speed with the dough hook for 5–7 minutes until a soft, slightly sticky dough forms.

• If needed, add more flour 1 tbsp at a time.

• Transfer to a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

Hand Kneading Method:

• Combine warm water, sugar, and yeast in a large bowl. Let sit for 5 minutes.

• Add olive oil, then flour and salt gradually.

• Mix to form a dough, then knead on a floured surface for 8–10 minutes until smooth.

• Place in a greased bowl, cover, and let rise until doubled.

Assembly & Baking

• Preheat oven to 450°F (230°C).

• Lightly oil two 13×9-inch nonstick sheet pans and dust with cornmeal (optional).

• Divide the dough in half. Stretch each portion to fill the pan, pressing to the edges. Let rest for 10–15 mins if dough resists stretching.

• Spread a thin layer of pizza sauce over the dough.

• Sprinkle a mix of cheddar and mozzarella cheese.

• Top with cooked chicken, onions, and bell pepper slices.

• Add more cheese over the top.

• Bake for 20–25 minutes or until the crust is golden and cheese is bubbly.

• Drizzle with chili oil after baking. Cool for 5 minutes, then slice and serve.

Sheet Pan Pizza – Fajita Sicilian

This delicious sheet pan pizza is loaded with flavor and features a bold fajita-inspired topping combo.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Resting time 2 hours hrs

Course Main Course

Servings 6

Ingredients

  

For the Dough

• 1½ cups warm water 105–110°F / 40–43°C
• 1 tablespoon sugar
• 4 teaspoons instant yeast or 1 packet + 1 teaspoon
• 4 cups all-purpose flour plus extra if needed
• 2 teaspoons sea salt
• 2 tablespoons extra-virgin olive oil plus extra for brushing bowl

For the Toppings

• Pizza sauce as needed
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 large onion thinly sliced
• 1 large green bell pepper thinly sliced
• 2 cups cooked chicken cubes
• chilli oil

Chicken Marinade:

• Salt and black pepper to taste
• 1 tsp chili flakes
• 1 tbsp oyster sauce
• 1 tbsp hot sauce
• 1 tbsp vinegar
• 1 tbsp oil

Instructions

 

• In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
• In the stand mixer bowl, add flour and salt.
• Add the yeast mixture and olive oil. Mix on medium speed with the dough hook for 5–7 minutes until a soft, slightly sticky dough forms.
• If needed, add more flour 1 tbsp at a time.
• Transfer to a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
• Preheat oven to 450°F (230°C).
• Lightly oil two 13x9-inch nonstick sheet pans and dust with cornmeal (optional).
• Divide the dough in half. Stretch each portion to fill the pan, pressing to the edges. Let rest for 10–15 mins if dough resists stretching.
• Spread a thin layer of pizza sauce over the dough.
• Sprinkle a mix of cheddar and mozzarella cheese.
• Top with cooked chicken, onions, and bell pepper slices.
• Add more cheese over the top.
• Bake for 20–25 minutes or until the crust is golden and cheese is bubbly.
• Drizzle with chili oil after baking. Cool for 5 minutes, then slice and serve.

Keyword chicken fajita, easy dinner, sheet pan pizza

Frequently Asked Questions (FAQ)

Q: Can I make the dough ahead of time?
Yes, refrigerate after the first rise for up to 2 days. Let it come to room temperature before using.

Q: Can I freeze the dough?
Absolutely. Freeze after the first rise. Thaw overnight in the fridge and bring to room temp before using.

Q: What other toppings can I use?
Try mushrooms, jalapeños, olives, or even paneer for a twist.

Q: Do I need to pre-cook the chicken?
Yes! Marinate and either pan-fry or air-fry the chicken before topping the pizza.

Q: How do I store leftovers?
Keep in an airtight container in the fridge for 3 days. Reheat in a pan or oven for best results.