Recipe

Planet Pizza

A crispy, saucy, topping-happy pizza that looks like a planet and eats like your new weeknight favorite.

By Matt Campbell

•

4.8

A single homemade pepperoni pizza baked on a dark metal pizza pan with crispy browned edges, melted mozzarella, and a bright pesto swirl on top, sitting on a wooden table set for dinner

If you have ever looked at a round pizza and thought, this is basically a delicious planet, welcome. Planet Pizza is my favorite way to make a regular homemade pie feel like an event without making dinner complicated. You get crisp edges, a cozy-chewy center, and toppings arranged like little “orbits” so it looks fun even before the first slice disappears.

The best part is that this is still a very normal, very doable home pizza. No specialty flour required. No mystery tools. Just a hot oven, a sheet pan or pizza pan, and a couple of easy sauce moves that make it taste like you tried harder than you did.

A kitchen counter with bowls of shredded mozzarella, sliced pepperoni, pizza dough, marinara sauce, pesto, and grated parmesan laid out for making pizza

Why It Works

Big flavor, low drama: classic marinara base plus a bright pesto swirl and a quick garlicky drizzle for that “okay wow” bite.
Crisp edges without a pizza oven: a hot pan and a thin, even stretch gives you the golden rim we all fight over.
Customizable “planet” design: orbit toppings can be pepperoni, olives, mushrooms, bell peppers, or whatever is in the fridge.
Great for kids and adults: it is playful on the table, but still tastes like a serious slice.

Pairs Well With

Storage Tips

Fridge: Cool slices completely, then store in an airtight container up to 4 days (for best quality). For food safety, refrigerate within 2 hours of baking. If you are stacking slices, use wax paper or parchment for storage only between layers.

Freezer: Wrap individual slices in foil, then stash in a freezer bag for up to 2 months (best quality).

Reheat (best crust): Warm a skillet over medium heat, add a slice, cover, and heat 3 to 5 minutes until the bottom is crisp and the cheese is melty. If it is thick, add a few drops of water to the pan (not on the slice) before covering to help steam the top.

Reheat (fast): Toaster oven at 375 F for 6 to 10 minutes. Check at 6 minutes and keep going until hot and bubbly.

Common Questions

Do I need a pizza stone or steel?

Nope. A dark metal sheet pan or pizza pan works great. The trick is preheating the pan so the bottom gets an early head start on crisping.

What dough should I use?

Store-bought dough is totally welcome here. Let it sit at room temp 30 to 60 minutes so it stretches easily. If it keeps snapping back, it is still too cold or needs a 10-minute rest.

Dough size note: A 12-ounce ball gets you a thinner, crispier pizza. A 16-ounce ball bakes up thicker and chewier and usually needs the longer end of the bake time.

How do I keep the center from getting soggy?

Go light on sauce, and keep wet toppings (fresh mozzarella, mushrooms, pineapple) under control. Also, bake hot and fast and do not overload the middle.

Can I make it vegetarian?

Absolutely. Swap pepperoni for black olives, sautéed mushrooms, bell peppers, or thinly sliced red onion. Keep the “orbit” idea and you still get the planet look.

Is the pesto swirl required?

No, but it is the fun part. If you do not have pesto, try a swirl of garlic butter, hot honey, or even a little BBQ sauce.

Can I use parchment paper at 500 F?

Skip it. Most parchment is only rated to around 425 F to 450 F, and at 500 F it can darken fast or scorch. For this pizza, lightly oil the hot pan instead. If you really want parchment, lower the oven to 450 F and bake a few minutes longer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan or round pizza pan (12 to 14 inch)
Mixing bowl (for the drizzle)
Spoon or small whisk
Pizza cutter or sharp knife
Oven mitts (the pan is ripping hot)

I started calling this Planet Pizza after one of those nights where I was hungry, tired, and somehow still willing to be a little extra. I arranged the pepperoni in loose rings like it was orbiting the center, added a pesto swirl because it felt right, and suddenly everyone at the table cared about dinner again. That is my favorite kind of cooking win: same ingredients, better mood.

Planet Pizza

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 4 servings (1 pizza)

Ingredients

1 ball pizza dough (about 12 to 16 ounces), store-bought or homemade
1 tablespoon olive oil, plus more for the pan
1/2 cup marinara or pizza sauce
2 cups shredded low-moisture mozzarella
20 to 30 slices pepperoni (or your favorite “orbit” topping)
2 tablespoons grated Parmesan (optional)
2 to 3 tablespoons basil pesto
1/3 cup ranch dressing
1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
Pinch of red pepper flakes (optional)
Salt and black pepper, to taste

Pizza dough being stretched into a round on a lightly floured kitchen counter with a small bowl of flour nearby

Instructions

Preheat the oven and the pan. Put a sheet pan or pizza pan in the oven and preheat to 500 F (or as hot as your oven comfortably goes, at least 475 F). Let it heat for 15 minutes so the pan gets ripping hot. Use oven mitts and be extra careful when the pan comes out since it will be blazing.
Make the garlicky ranch drizzle. In a small bowl, stir together the 1/3 cup ranch and grated garlic. Add a pinch of black pepper and red pepper flakes if you like. Taste it and add a tiny pinch of salt if it needs it. Set aside.
Stretch the dough. On a lightly floured counter, stretch dough into a 12 to 14 inch round. If it fights you, rest it 10 minutes and try again. Brush just the outer edge (the future crust rim) lightly with olive oil for better browning.
Build the “planet.” Carefully remove the hot pan from the oven. Lightly oil it so the dough releases easily. To transfer safely, hold the dough over the pan and drape the edge farthest from you onto the pan first, then lay the rest down away from your hands. (If you prefer, stretch the dough on a floured cutting board or rimless sheet, then slide it onto the pan.) Spread marinara in a thin layer, leaving a 1/2 to 1 inch border. Add mozzarella evenly.
Add orbit toppings. Arrange pepperoni in loose rings around the pizza like orbits. Sprinkle Parmesan if using.
Bake. Bake 10 to 14 minutes until the crust is deeply golden and the cheese is bubbling with a few browned spots. If you used a 16-ounce dough ball or piled on extra toppings, plan on the longer end.
Finish like a legend. Dollop pesto in small spoonfuls, then swirl lightly with the tip of a spoon. Drizzle garlicky ranch over the top in thin lines. Slice and serve immediately.

Nutrition information is estimated.

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Planet Pizza

Why It Works

Pairs Well With

Recommended

Buffalo Chicken Pizza

Crispy White Pizza

Crispy Flatbread Pizza

French Bread Pizza

Storage Tips

Common Questions

Do I need a pizza stone or steel?

What dough should I use?

How do I keep the center from getting soggy?

Can I make it vegetarian?

Is the pesto swirl required?

Can I use parchment paper at 500 F?

Planet Pizza

Ingredients

Instructions