Sausage, Peppers & Onions Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with pizza stone or steel in the middle rack for at least 30 minutes. If using a conventional baking sheet, preheat oven to 475°F (245°C). Lightly dust a pizza peel or work surface with 1–2 tablespoons flour. Stretch or roll the dough ball into a 12-inch round, leaving a slightly thicker edge for the crust. Brush the top lightly with 1 tablespoon olive oil and set on the peel or prepared baking sheet.

Cook the sausage

In a large skillet over medium-high heat, add the sausage (removed from casing) and break it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate lined with paper towel and drain excess fat. Reserve 1 teaspoon of rendered fat in the pan (discard excess) or add a little olive oil if needed.

Sauté peppers and onions

In the same skillet over medium heat, add 1 tablespoon butter or olive oil. Add sliced red and green bell peppers and sliced onion. Sauté, stirring occasionally, until softened and slightly caramelized, about 8–10 minutes. Add minced garlic in the last 1 minute and cook until fragrant.

Season vegetables

Return the cooked sausage to the pan with the peppers and onions. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes if using. Stir to combine and cook together for another 1–2 minutes to meld flavors. Remove from heat and let cool slightly (2–3 minutes).

Assemble pizza

Spread 3 ounces (about 6 tablespoons) of pizza sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle 1 cup of shredded mozzarella evenly over the sauce. Distribute the sausage, peppers, and onions mixture evenly across the cheese. Top with the remaining 1/2 cup mozzarella and sprinkle 2 tablespoons grated Parmesan over everything.

Bake

Slide the pizza onto the preheated stone or put the baking sheet in the oven. Bake at 500°F (260°C) for 7–10 minutes (or at 475°F/245°C for 10–14 minutes on a sheet), until the crust is golden and the cheese is bubbling and lightly browned. Rotate halfway through if needed for even browning.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. If using, scatter fresh basil leaves on top. Slice into 8 wedges and serve hot.