Salsiccia Pizza Recipe

Activate yeast and mix dough

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy. In a large mixing bowl (or stand mixer bowl), combine the flour and fine sea salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Knead the dough 8–10 minutes by hand on a lightly floured surface or 6–7 minutes in a stand mixer with dough hook, until smooth and elastic. If dough is too sticky add up to 2 tablespoons more flour, a tablespoon at a time.

Shape and first rise: Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Punch down the dough, divide into two equal portions for two medium pizzas (or keep whole for one large). Shape into tight balls, place on a lightly floured tray, cover and rest 20–30 minutes before shaping.

Prepare the sausage

While dough rests, remove salsiccia from casings (if using links) by cutting and squeezing out the filling, or crumble raw. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer to a plate and set aside.

Cook the aromatics

In the same skillet, add the thinly sliced onion and a pinch of salt. Sauté over medium heat 5–7 minutes until softened and just beginning to caramelize. Add roasted red peppers and baby spinach; cook 1–2 minutes until spinach wilts. Remove from heat and combine with cooked sausage.

Make the sauce

In a small bowl, mix the crushed plum tomatoes (or pizza sauce), tomato paste (if using), dried oregano, red pepper flakes (if using), 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. If using whole crushed tomatoes, you can pulse a few times with an immersion blender for a smoother texture.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes to ensure the surface is very hot. If your oven goes to 550°F (288°C), use that setting.

Shape crusts

On a lightly floured surface, stretch or roll each dough ball into a 12-inch round. Transfer to a well-floured pizza peel or a piece of parchment paper for easier transfer. If you prefer a thicker rim, leave a 1/2–3/4-inch edge.

Sauce and cheese

Spread about 1/2 to 2/3 cup of the prepared tomato sauce evenly over each dough round, leaving the rim. Distribute torn fresh mozzarella evenly (about half of the 10 oz per pizza if making two). Sprinkle about 1–2 tablespoons grated Parmesan over the top.

Add sausage and vegetables

Evenly distribute the cooked sausage, sautéed onions, roasted peppers and wilted spinach over the cheese. Avoid overloading so the crust can crisp.

Bake

Slide the pizza (on the peel/parchment) onto the hot stone or baking sheet. Bake 8–10 minutes at 500°F, or 6–8 minutes at 550°F, until the crust is deeply golden and cheese is bubbling and slightly browned. Rotate once halfway through for even coloring.

Finish and rest: Remove pizza from oven and let rest 2–3 minutes. Drizzle with 1/2 tablespoon extra-virgin olive oil, scatter fresh basil leaves, and sprinkle flaky sea salt to taste. Slice and serve hot.