Description
This Sausage Pizza Recipe combines savory Italian sausage, fresh mozzarella, and sweet red bell peppers on a crispy homemade or store-bought pizza dough base. Baked at high heat for a perfectly golden crust and melty cheese, this pizza makes a delicious and satisfying meal for four.
Ingredients
Scale
Meat
- 12 ounces Italian sausage links (mild or spicy)
Base
- 1 pound pizza dough (store-bought or homemade)
- Semolina flour (optional, for pizza peel)
Sauce & Toppings
- ½ cup marinara sauce (or pizza sauce)
- 1 cup freshly shredded mozzarella cheese
- 1 red bell pepper (sliced into ¼-inch slices)
Optional
- Chili oil (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat for about 30 minutes to ensure a crisp crust.
- Cook Sausage: Remove the sausage meat from the casings and form into 1-inch balls. Cook these in a large skillet over medium-high heat until browned and no longer pink inside, about 3-4 minutes. Drain on paper towels and set aside.
- Shape Dough: Roll or gently stretch your pizza dough into a large circle. If using a pizza stone, sprinkle semolina flour on a pizza peel and place the dough on it. Otherwise, place the dough on a baking sheet lined with parchment paper.
- Add Sauce: Spread the marinara or pizza sauce evenly over the dough, leaving about an inch of space around the edges for the crust.
- Top Pizza: Sprinkle the shredded mozzarella cheese over the sauce. Evenly distribute the cooked sausage balls and sliced red bell pepper on top.
- Bake Pizza: Bake in the preheated oven for 6-9 minutes, or until the crust edges turn golden and the cheese is melted and bubbly.
- Serve: Remove from the oven and, if desired, drizzle with chili oil for added heat before slicing and serving. Enjoy your homemade sausage pizza!
Notes
- For a crispier crust, using a pizza stone is recommended.
- You can substitute Italian sausage links with ground Italian sausage if preferred.
- Adjust the amount of chili oil based on your spice tolerance.
- Let the dough rest at room temperature for 20 minutes before shaping if using refrigerated dough.
- Semolina flour helps prevent sticking when transferring the pizza to the oven.
