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Sausage Artichoke Pizza

Total Time

Prep: 25 min. + rising Bake: 15 min.


8 slices

Turkey sausage, tomatoes and a host of tasty toppings crown JoAnn Brass' deep-dish-pleaser. "My husband and I re-created the Chicago-style pizza we'd always enjoyed in restaurants," she notes from Glendale, Arizona.
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  • 1 cup water (70° to 80°)
  • 4-1/2 teaspoons olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2-1/2 cups bread flour
  • 1-3/4 teaspoons active dry yeast
  • 1 Italian turkey sausage link (4 ounces), casing removed
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 2 to 3 teaspoons Italian seasoning
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1/4 cup sliced pimiento-stuffed olives
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded reduced-fat cheddar cheese
  • 1/4 cup grated Parmesan cheese


  1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes.
  2. Meanwhile, in a nonstick skillet, crumble and cook sausage over medium heat until no longer pink; drain. Press dough into a 13x9-in. baking pan coated with cooking spray. Bake at 425° for 12-14 minutes or until lightly browned. Combine tomatoes and Italian seasoning; spread over crust. Sprinkle with sausage, artichokes, olives and cheese. Bake for 14-18 minutes or until crust is golden and cheeses are melted.

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