Sausage Recipe

Name: Fred’s Sechelts SAUSAGE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade); 14 oz San Marzano plum tomatoes (crushed or whole); 1 tbs extra-virgin olive oil; 1 tsp garlic (minced); 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 tsp sugar (optional, to balance acidity); 8 oz house-made Italian sausage (mild or hot), casing removed and crumbled; 4 oz provolone cheese (thinly sliced or shredded); 2 tbs grana padano (finely grated); 0.25 each red onion (thinly sliced); 3 tbsp green olives (pitted, sliced); 3 tbsp roasted red peppers (jarred, drained and sliced); 2 tbsp pepperoncini (sliced); 6 leaves fresh basil (large leaves, torn); 1 tsp olive oil (for finishing)

Inspired by Fred’s Sechelt

Time45m

Serves2

San Marzano tomato sauce, house made sausage, provolone, red onions, green olives, red peppers, pepperoncini, grana padano, fresh basil

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Ingredients

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Dough (if making pizza) / Base

1 each pizza dough (store-bought or homemade)

Sauce

14 oz San Marzano plum tomatoes (crushed or whole)

1 tbs extra-virgin olive oil

1 tsp Garlic (minced)

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp sugar (optional, to balance acidity)

Sausage & Toppings

8 oz house-made Italian sausage (mild or hot), casing removed and crumbled

4 oz provolone cheese (thinly sliced or shredded)

2 tbs grana padano (finely grated)

1/4 each red onion (thinly sliced)

3 tbsp green olives (pitted, sliced)

3 tbsp roasted red peppers (jarred, drained and sliced)

2 tbsp pepperoncini (sliced)

6 leaves fresh basil (large leaves, torn)

1 tsp olive oil (for finishing)

Method

Dough (if making pizza) / Base

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the pizza dough to a 12-inch round (about 10–12 oz dough ball). Transfer to a parchment-lined peel or baking sheet.

Sauce

Quick San Marzano Sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed San Marzano tomatoes, dried oregano, salt, black pepper, and sugar (if using). Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Sausage & Toppings

While the sauce simmers, heat a medium skillet over medium-high heat. Crumble the house-made sausage into the pan and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Drain any excess fat on paper towels and keep warm.

If you prefer milder moisture on the pizza, pat the roasted red pepper slices and olives dry with paper towel. Thinly slice the red onion and separate basil leaves.

Assemble the pizza: spread a thin, even layer (about 3/4 cup) of the San Marzano sauce over the stretched dough, leaving a 1/2-inch border for the crust. Distribute the cooked sausage evenly over the sauce. Arrange the provolone slices or shredded provolone over the sausage. Scatter sliced red onion, sliced green olives, roasted red pepper strips, and pepperoncini evenly across the pizza. Sprinkle grated Grana Padano over the top.

Drizzle the assembled pizza lightly with 1 teaspoon olive oil.

Bake on the preheated stone or in the oven for 8–12 minutes, until the crust is golden and cheese is melted and bubbling (time will vary with oven and dough thickness). Rotate halfway through baking for even color.

Remove pizza from oven and let rest 2 minutes. Scatter torn fresh basil leaves over the top, slice, and serve immediately.