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The Best Sausage Pizzas

What makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! —Josh Rink, Taste of Home Food Stylist
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    2 pizzas (8 slices each)

Ingredients

  • 1 batch Best Pizza Dough
  • 1 pound bulk Italian sausage
  • 1 cup pizza sauce
  • 4 cups shredded part-skim mozzarella cheese
  • 1 medium red onion, sliced
  • 1 medium green pepper, chopped
  • 2 cups sliced fresh mushrooms
  • Optional: Grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves

Directions

  • Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain.
  • Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves.
  • Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.
Nutrition Facts
1 slice: 344 calories, 20g fat (7g saturated fat), 41mg cholesterol, 651mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 15g protein.

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