Italian Sausage and Pepper Pizza with Puffy Crust

Italian Sausage and Pepper Pizza

Browned Italian sausage, tender red and yellow peppers, and softened onion top this round pizza without weighing down its puffy crust. Prepared dough and pizza sauce keep the work manageable; cooking the toppings first keeps excess sausage fat and vegetable moisture off the dough.

A thoroughly preheated pizza stone helps brown the bottom. Start checking after 10 minutes in the oven, but use the crust rather than the clock to decide when it is done.

Serves: 4 (one 12-inch pizza) | Prep: 25 minutes | Cook: 20–25 minutes | Total: 45–50 minutes, excluding dough thawing or proofing

Ingredients for Italian Sausage and Pepper Pizza

• 1 pound prepared pizza dough, thawed if frozen (450g)
• 8 ounces sweet Italian sausage, casings removed (225g); hot Italian sausage can be used instead
• 1 small red bell pepper, thinly sliced (about 120g)
• 1 small yellow bell pepper, thinly sliced (about 120g)
• 1/2 medium yellow onion, thinly sliced (about 75g)
• 1 teaspoon olive oil, as needed
• 1/2 cup pizza sauce (about 120g)
• 6 ounces shredded low-moisture mozzarella, about 1 1/2 cups (170g)
• 1/2 teaspoon dried oregano
• 1–2 tablespoons all-purpose flour or cornmeal, for shaping and transferring

How to Make Italian Sausage and Pepper Pizza

1. Preheat the stone: Set a pizza stone on an upper-middle oven rack and preheat to 475°F (245°C) for at least 30 minutes. Let the dough come to room temperature while the oven heats.
2. Cook the sausage: In a medium skillet over medium heat, cook the sausage for 5–7 minutes, breaking it into distinct bite-size pieces. Once browned and cooked through, transfer it to a plate and drain excess fat from the skillet.
3. Soften the vegetables: Add the olive oil if the skillet is dry. Cook the peppers and onion over medium heat for 4–6 minutes, stirring, until softened but still holding their shape. Let any watery liquid cook off, then set the vegetables aside.
4. Stretch the dough: On a lightly floured surface, stretch the dough into a roughly 12-inch round with a thicker outer rim. If it springs back, let it rest for several minutes, then continue gently. Place it on a lightly floured peel or on parchment rated for 475°F.
5. Top the pizza: Spread the sauce thinly over the dough, leaving the rim uncovered. Add the mozzarella, then distribute the sausage, peppers, and onion across the pizza. Sprinkle with oregano. Keep the toppings spread out so some sauce remains visible.
6. Bake: Carefully transfer the pizza to the hot stone and bake uncovered for about 10–15 minutes. Start checking at 10 minutes and rotate once if it browns unevenly. The rim should be puffed and golden, the cheese melted, and the underside browned rather than pale or doughy.
7. Rest and slice: Transfer the pizza to a board and rest for 3–5 minutes so the cheese settles. Cut into triangular wedges and serve.

Why Cook the Toppings First?

The short oven bake is not the time to cook raw sausage through. Browning it in the skillet also lets you drain off excess fat. Briefly sautéing the peppers and onion makes them tender and gives their moisture time to evaporate instead of soaking into the crust.

How to Tell When the Pizza Is Done

Look beneath the pizza as well as at the toppings: a golden, puffy rim and melted cheese can appear before a thick or heavily topped center has browned underneath. Dough thickness, oven performance, and the baking surface can all change the time needed.

A preheated heavy baking sheet or pizza pan can replace the stone. The bottom may brown differently, so check it before removing the pizza.

Serving, Make-Ahead, and Leftovers

Serve the pizza in wedges, with a simple green salad or a pinch of red pepper flakes at the table if desired.

To get ahead, cook the sausage and vegetables and refrigerate them separately until assembly. Cool leftover slices, store them in an airtight container in the refrigerator, and use within 3–4 days. Reheat slices in a skillet over medium-low heat or in a moderate oven until hot.

Nutrition

Approximate nutrition per serving (one-quarter of the pizza): 650 calories, 30g protein, 31g fat, and 70g carbohydrates. Approximate nutrition per 100g: 215 calories, 10g protein, 10g fat, and 23g carbohydrates. Values vary with the dough, sausage, sauce, and cheese used.