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Restaurants›Mitten & Boot Cafe & Fine Food›Italian Sausage Pizza Recipe

Italian Sausage Pizza Recipe

Name: Mitten & Boot Cafe & Fine Foods Italian Sausage Pizza Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each prepared pizza dough (store-bought or homemade); 2 tbs all-purpose flour (for dusting); 1 tbs olive oil (for brushing crust); 3 tbs pizza sauce (tomato-based); 1.5 cups shredded mozzarella cheese; 2 tbs grated Parmesan cheese; 1 tsp dried oregano; 8 oz italian sausage (mild or hot), casings removed; 0.5 each green bell pepper, seeded and sliced into 1/4" strips; 0.5 each red bell pepper, seeded and sliced into 1/4" strips; 0.5 each yellow onion, thinly sliced; 0.25 tsp crushed red pepper flakes; 6 each fresh basil leaves (optional, torn); 1 tbs cornmeal or additional flour (for pizza peel/pan)

Inspired by Mitten & Boot Cafe & Fine Food

Time45m

Serves3

Pizza sauce, italian sausage, peppers onions.

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Ingredients

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Dough & Assembly

1 each prepared pizza dough (store-bought or homemade)

2 tbs all-purpose flour (for dusting)

1 tbs olive oil (for brushing crust)

Sauce & Cheese

3 tbs pizza sauce (tomato-based)

1 1/2 cups shredded mozzarella cheese

2 tbs Grated Parmesan cheese

1 tsp Dried oregano

Toppings

8 oz italian sausage (mild or hot), casings removed

1/2 each green bell pepper, seeded and sliced into 1/4" strips

1/2 each red bell pepper, seeded and sliced into 1/4" strips

1/2 each yellow onion, thinly sliced

1/4 tsp Crushed red pepper flakes

6 each fresh basil leaves (optional, torn)

Pan & Oven

1 tbs cornmeal or additional flour (for pizza peel/pan)

Method

Dough & Assembly

Preheat and prepare surface

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking.

Shape the dough

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (about 1/4" thick). Transfer the shaped dough to the prepared peel or baking sheet.

Brush the outer 1/2-inch of the dough lightly with 1 tablespoon olive oil to help the crust brown and keep sauce from seeping under the edge.

Sauce & Cheese

Sauce layer

Spread 3 tablespoons pizza sauce evenly over the dough, leaving the outer 1/2-inch rim bare.

Season and cheese

Sprinkle 1 teaspoon dried oregano evenly over the sauce. Evenly distribute 1 1/2 cups shredded mozzarella on top, then lightly dust with 2 tablespoons grated Parmesan.

Toppings

Cook the sausage

Heat a skillet over medium-high heat. Crumble the 8 oz italian sausage into the pan and cook, stirring, until no longer pink and browned, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate to drain. Leave about 1 teaspoon of rendered fat in the pan and discard excess.

Sauté vegetables

In the same skillet over medium heat, add the sliced green and red bell peppers (1/2 each) and 1/2 yellow onion. Sauté until softened and edges begin to caramelize, about 5–7 minutes. Season with 1/4 teaspoon crushed red pepper flakes and a pinch of salt. Remove from heat.

Evenly scatter the cooked sausage over the cheese, then top with the sautéed peppers and onions.

If desired, tear 6 basil leaves and scatter them across the pizza before baking for a fresher herb flavor (you can also add basil after baking).

Bake & Finish

Bake the pizza

Slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) until the crust is golden and cheese is bubbly and slightly browned, 10–12 minutes (times vary by oven). Rotate halfway if your oven bakes unevenly.

Finish and serve

Remove the pizza from the oven and let rest 2–3 minutes. Brush the crust lightly with any remaining olive oil if desired. Slice into 6–8 pieces and serve hot. Garnish with additional torn basil or a sprinkle of grated Parmesan if you like.