Mazzio's - Pizza Topping: Italian Sausage Recipe

Prepare and cook sausage

If using bulk sausage or sausage removed from casings, break it into small pieces with your hands or a spoon. Heat a large skillet over medium heat and add 1 tablespoon olive oil. When oil is shimmering, add the sausage, spreading it into an even layer. Let it sear without disturbing for 1–2 minutes to develop color, then break it up with a wooden spoon or spatula into bite-sized crumbles.

Add the finely diced onion to the skillet with the sausage. Continue to cook, stirring occasionally, until the sausage is cooked through and the onion is soft and translucent, about 4–6 minutes. Drain any excess fat if the sausage releases a lot of grease, leaving a tablespoon in the pan for flavor.

Stir in the minced garlic, dried fennel seeds (if using), dried oregano, and crushed red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds, being careful not to burn the garlic.

Season the mixture with kosher salt and freshly ground black pepper. Taste a small crumb and adjust seasoning as needed. Remove the skillet from heat and stir in the chopped parsley if using.

Spread the cooked sausage topping in an even layer on prepared pizza dough (or distribute across individual pizzas). If you prefer smaller pieces, chop the cooked sausage coarsely on a cutting board before topping. Proceed with assembling the rest of the pizza (sauce, cheese, other toppings) and bake according to your pizza dough's instructions (typically 475–500°F / 245–260°C for 8–12 minutes) until crust is golden and cheese is bubbling.

Leftover cooked sausage can be cooled and refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.