Sausage Pizza
This is the perfect large 14 to 16-inch SAUSAGE pizza recipe.
Equipment
1 Pizza Baking Surface Pizza Pan, Baking Sheet, Pizza Stone, or Pizza Steel
Ingredients
Pizza Dough (or use premade)
- 1 cup water warm from tap
- 2 Tbsp olive oil or other vegetable oil
- 1 Tbsp sugar
- 1 tsp salt
- 2 cups bread flour or all-purpose flour
- 2 Tbsp Vital Wheat Gluten optional for extra chewiness
- ½ tsp garlic powder optional
- ½ tsp active, dry yeast can be quick rising, instant, or bread maker yeast
Shaping Pizza Dough
- 2 Tbsp flour on work surface
- 1 Tbsp oil only for coating pan/sheet
- 2 Tbsp corn meal or semolina flour, for reducing dough sticking
Pizza Toppings
- ¾ cup Tomato-based Sauce Sauce Choices: tomato, spaghetti, pizza, Ragu, or marinara
- ½ lb pork sausage or Italian sausage (casing removed); cooked and crumbled
- 8 ounces mozzarella cheese can replace 2 ounces with fresh Parmesan and/or Asiago cheeses
- ½ medium bell pepper optional: diced small
- ⅓ medium onion optional: purple or sweet; diced
- 1 medium tomato optional: seeds removed, diced
- 1 tsp Italian seasonings or oregano
- 2 Tbsp parmesan cheese grated (from shaker)
Instructions
- PIZZA DOUGH (or use premade)Set out your pizza dough or make your own pizza dough homemade. If dough is already prepared and from fridge, let it sit out at least 30 minutes; if frozen, set it out and wait at least 1 hour.1 cup water, 2 Tbsp olive oil, 1 Tbsp sugar, 1 tsp salt, 2 cups bread flour, 2 Tbsp Vital Wheat Gluten, ½ tsp garlic powder, ½ tsp active, dry yeast
- About 15-30 minutes before dough is ready to shape, START to preheat oven at 500°F with a shelf at 2nd from top level. If using pizza stone or pizza steel, insert in oven now.
- Shape pizza dough as needed for your pizza pan, baking sheet, pizza stone, or pizza steel. Only if using pizza pan or baking sheet: Spray or oil pan/sheet. Sprinkle corn meal on pan/sheet, place dough, use oil or water on dough, if needed to shape it. If dough needs more rest time, can prep toppings.2 Tbsp flour, 1 Tbsp oil
- TOPPINGSCook sausage and crumble it. If using Italian sausage, remove and discard its casing; then, cut into small pieces and cook.½ lb pork sausage
- Cut and measure remaining toppings and set aside.8 ounces mozzarella cheese, ½ medium bell pepper, ⅓ medium onion, 1 tsp Italian seasonings, 2 Tbsp parmesan cheese, 1 medium tomato
- Only if using a pizza peel: Ensure peel and work surface has corn meal applied. Ensure pizza shaped dough is positioned (whether on peel or work surface), is movable, and transferable.2 Tbsp corn meal
- When dough is shaped and ready, add your toppings using this sequence: sauce, fresh cheese(s), veggies & sausage (any order), spices, parmesan cheese.¾ cup Tomato-based Sauce, ½ lb pork sausage, 8 ounces mozzarella cheese, ½ medium bell pepper, ⅓ medium onion, 1 tsp Italian seasonings, 2 Tbsp parmesan cheese, 1 medium tomato
- BAKINGTransfer topped pizza onto baking surface in preheated 500°F oven onto the 2nd from upper shelf.Baking TIME guidelines: cast iron skillet/pan (20-24 minutes or preheated iron 16-22 minutes), thin metal pizza pan or baking sheet (21-23 minutes), pizza stone (16-20 minutes), ¼" pizza steel (12-16 minutes).
- Let cooked pizza rest about 5 minutes before slicing.
Nutrition Facts
Sausage Pizza
Amount per Serving
Calories
382
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
44
mg
15
%
Sodium
782
mg
34
%
Potassium
276
mg
8
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
18
g
36
%
Vitamin A
688
IU
14
%
Vitamin C
14
mg
17
%
Calcium
181
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™