Sausage Pizza Recipe
Make Sausage Pizza Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Topping
Method
Dough
- 1
Bloom Yeast
In a small bowl, combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.
- 2
Mix Dough
In a large mixing bowl (or stand mixer with dough hook), combine 2 3/4 cups of the flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, adding up to the remaining 1/4 cup flour only if the dough is overly sticky.
- 3
Knead
Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or knead on medium speed in a stand mixer 5–6 minutes). The dough should be slightly tacky but not sticky.
- 4
- 5
Shape
After the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Divide (if making two small pizzas) or keep whole for one 12–14" pizza. Let rest 10 minutes to relax the gluten, covered with a towel.
Sauce
- 6
Cook Sauce
While dough is rising or resting, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, crushed red pepper flakes, salt and black pepper. Stir to combine.
- 7
Simmer
Bring sauce to a gentle simmer, reduce heat to low and cook, uncovered, for 10–12 minutes to meld flavors and thicken slightly. Taste and adjust salt or pepper. Remove from heat and set aside to cool to room temperature.
Topping
- 8
Cook Sausage
Heat a skillet over medium-high heat. Remove sausage from casings and crumble into the hot skillet. Cook, stirring and breaking into bite-sized pieces, until no longer pink and nicely browned, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to paper towels to drain excess fat.
- 9
- 10
Preheat Oven
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven and preheat to 500°F (260°C) for at least 30 minutes. If you don’t have a stone, preheat the oven to 475°F (245°C) with the baking sheet inside.
- 11
Shape and Top Pizza
Lightly dust a pizza peel or work surface with the cornmeal or flour. Stretch or roll the dough into a 12–14" circle (or two smaller rounds), keeping a slightly thicker rim. Transfer the dough to the peel or a parchment-lined baking sheet. Spread an even layer (about 3/4–1 cup) of the cooled tomato sauce over the dough, leaving a 1/2" border. Sprinkle half of the mozzarella evenly over the sauce, scatter cooked sausage across the pizza, then add the sautéed onions and peppers. Finish with remaining mozzarella and sprinkle grated parmesan over the top.
- 12
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbling and lightly browned in spots, 8–12 minutes at 500°F (or 12–15 minutes at 475°F). Rotate once halfway through for even browning if necessary.
- 13
Finish
Remove pizza from the oven and let rest 2–3 minutes. Scatter torn fresh basil over the top, if using. Slice and serve hot.