Sausage Bbq Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment paper or a pizza peel dusted with semolina or flour. Brush the dough lightly with 1 tablespoon olive oil and spread the minced garlic evenly over the surface.

Make quick BBQ sauce

In a small saucepan over medium-low heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and 2 tablespoons water. Stir to combine and bring to a gentle simmer. Cook 3–4 minutes until slightly thickened, stirring occasionally. Taste and adjust sweetness or acidity as desired. Remove from heat and set aside. Reserve 2 tablespoons for drizzling after baking.

Cook the sausage

Heat a skillet over medium heat. Crumble the housemade sausage into the skillet and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. If the sausage releases a lot of fat, drain on a paper towel-lined plate so the pizza won't be greasy.

Roast jalapeños

While the sausage cooks, halve the jalapeños lengthwise and remove seeds if you prefer milder heat. Place jalapeño halves cut-side down on a baking sheet and roast in the preheating oven alongside the pizza stone for 6–8 minutes until blistered and slightly charred. Alternatively, char them in a hot skillet or broiler. Slice roasted jalapeños into thin strips.

Assemble pizza

Spread a thin, even layer (about 3–4 tablespoons) of the prepared BBQ sauce over the oiled dough, leaving a 1/2-inch border for the crust. Sprinkle half of the shredded mozzarella evenly over the sauce. Distribute the cooked sausage evenly across the cheese layer. Scatter thin slices of roasted jalapeño and the thinly sliced red onion over the sausage. Finish with the remaining mozzarella so the toppings are nestled under cheese for better melt and cohesion.

Bake

Carefully transfer the assembled pizza (on parchment or the peel) onto the hot pizza stone or an inverted baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and the cheese is bubbly and lightly browned.

Finish and garnish

Remove the pizza from the oven and transfer to a cutting board. Immediately drizzle the reserved 2 tablespoons of BBQ sauce over the pizza and, if desired, an extra 1–2 tablespoons for more flavor. Sprinkle chopped fresh cilantro and grated Parmesan if using. Optionally add a light pinch of crushed red pepper to taste. Let rest 2–3 minutes, slice into 8 slices, and serve hot.