✔ Updated · pre-bake trick, from-scratch sauce option and step photos
The first time I heard about sloppy joe pizza I wasn't convinced, then I tasted it: a cheeseburger and a pizza in one saucy slice. With a couple of shortcuts, it's my favorite easy Friday-night dinner.
At a glance
The one tip that matters: Pre-bake the crust for 5 minutes before topping. Sloppy joe filling is wet, and a naked crust soaks it up and goes soggy.
Why You'll Love Sloppy Joe Pizza
- Two family favorites in one, sloppy joes and pizza night.
- Pantry shortcuts, store-bought crust and a can of sauce.
- Kid-approved, Max calls it 'burger pizza' and always asks for the middle slice.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Drain the beef well. If you brown your own ground beef, cook it to 160°F with no pink, then drain off the fat so the base stays crisp.
- Thick sauce, crisp crust. Simmer the filling until it mounds on a spoon. Runny sauce is the fastest route to a floppy slice.
- Get the oven hot. Preheat for a full 15 minutes, and use a pizza stone or steel if you have one. A hot base sets fast.
- From-scratch sauce. Swap the can for 3/4 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire, 1 teaspoon yellow mustard and 1/4 cup water, simmered with the beef.
- Mix up the cheese. Mozzarella for stretch, cheddar for that cheeseburger flavor and Parmesan for a salty finish. Pepper Jack is great if you like heat.
- Leftovers. Refrigerate slices up to 3 days. Reheat in a skillet with a lid or an air fryer at 350°F until hot (165°F), so the bottom crisps back up.
Sloppy Joe Pizza
8
servings15
minutes20
minutes575
kcal35
minutesTwo 12-inch pizza crusts pre-baked until set, spread with browned ground beef simmered in sloppy joe sauce, then topped with mozzarella, cheddar and Parmesan and baked at 425°F until bubbly. Makes 2 pizzas (16 slices).
Ingredients
2 pre-baked or homemade pizza crusts (12-inch)
1 pound lean ground beef
1/2 small onion, finely chopped (optional)
1 15-ounce can sloppy joe sauce (such as Manwich)
2 cups shredded mozzarella
1 cup shredded sharp cheddar
1/4 cup grated Parmesan
sliced dill pickles or chopped green onion, to serve (optional)
Directions
- Heat the oven to 425°F. Bake the crusts directly on the oven rack or a pizza stone for 5 minutes, until set and very lightly golden.
- Meanwhile, brown the beef and onion in a large skillet over medium-high heat, breaking it up, until no pink remains and it reaches 160°F, 7 to 8 minutes. Drain off the fat.
- Stir in the sloppy joe sauce and simmer 3 to 4 minutes until thick enough to mound on a spoon.
- Spread the meat evenly over both crusts, leaving a 1/2-inch border. Scatter over the mozzarella, cheddar and Parmesan.
- Bake 8 to 10 minutes, until the cheese is melted, bubbling and spotted golden. Rest 3 minutes, slice and serve.
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What to Serve with Sloppy Joe Pizza
A crunchy green salad or a tray of veggie sticks balances all that cheese. For more ideas, see my side dishes for pizza. Prefer it on a bun? My homemade sloppy joes use the from-scratch sauce, and pizza bowls are another fun weeknight swap.
Frequently Asked Questions
What is Friday night pizza sloppy joes?
It's the same idea from the other direction: sloppy joe meat piled on a pizza crust and baked with cheese, a popular easy Friday dinner. Some families use the crust and cheese on a split bun instead, like a pizza burger.
Can I use Manwich for sloppy joe pizza?
Yes. One 15-ounce can of Manwich or any sloppy joe sauce covers two 12-inch pizzas with a pound of beef. Simmer it until thick before spreading so the crust stays crisp.
What crust should I use?
Any 12-inch pre-baked crust, store-bought pizza dough or homemade dough works. Flatbreads and naan make great individual pizzas, with a 3 to 4 minute pre-bake.
Can I make it with ground turkey?
Yes. Use lean ground turkey and cook it to 165°F. Add a pinch of smoked paprika or a splash of Worcestershire for a deeper, beefier flavor.
Can I make sloppy joe pizza ahead?
Make the meat filling up to 3 days ahead and keep it in the fridge, then reheat it before spreading. Assemble and bake just before eating, because topped crusts go soggy if they sit.
