📝 About This Recipe
Inspired by the vibrant street festivals of New York's Little Italy, this pizza brings the soul-satisfying flavors of a classic sausage and pepper hero to a crispy, charred crust. We combine juicy Italian pork sausage with flame-seared bell peppers and caramelized onions, all nestled under a blanket of melty whole-milk mozzarella. It’s a bold, savory masterpiece that balances sweetness, spice, and the irresistible crunch of a high-heat bake.
🥗 Ingredients
The Foundation
- 1 pound Pizza Dough (Store-bought or homemade, at room temperature for 1 hour)
- 1 tablespoon Cornmeal (For dusting the pizza peel)
The Toppings
- 2 links Italian Pork Sausage (Sweet or hot, casings removed)
- 1/2 large Red Bell Pepper (Thinly sliced into strips)
- 1/2 large Green Bell Pepper (Thinly sliced into strips)
- 1/2 medium Yellow Onion (Thinly sliced into half-moons)
- 2 tablespoons Extra Virgin Olive Oil (Divided use)
Sauce and Cheese
- 1/2 cup San Marzano Tomato Sauce (Seasoned with a pinch of salt and dried oregano)
- 6 ounces Low-Moisture Whole Milk Mozzarella (Freshly shredded)
- 2 tablespoons Pecorino Romano (Finely grated)
The Finishers
- 4-5 pieces Fresh Basil Leaves (Torn by hand)
- 1 pinch Red Pepper Flakes (Optional for extra heat)
- 1/2 teaspoon Dried Oregano (To sprinkle over the top)
👨🍳 Instructions
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1
Place a pizza stone or heavy baking sheet on the middle rack of your oven and preheat to its highest setting, ideally 500°F (260°C), for at least 45 minutes.
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2
In a medium skillet over medium-high heat, add 1 tablespoon of olive oil. Add the crumbled sausage meat and cook until browned and just cooked through, about 5-6 minutes. Remove with a slotted spoon and set aside.
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3
In the same skillet with the sausage drippings, add the sliced peppers and onions. Sauté for 5-7 minutes until they are softened and have developed slightly charred edges. Season with a pinch of salt.
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4
On a lightly floured surface, gently stretch your room-temperature dough into a 12-inch circle. Avoid using a rolling pin to keep the air bubbles in the crust.
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5
Dust a pizza peel or the back of another baking sheet with cornmeal and carefully transfer the stretched dough onto it.
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6
Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
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7
Sprinkle the shredded mozzarella and Pecorino Romano over the sauce, ensuring even coverage.
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8
Distribute the cooked sausage, sautéed peppers, and onions evenly across the cheese layer.
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9
Lightly brush the exposed crust with the remaining tablespoon of olive oil for a golden-brown finish.
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10
Carefully slide the pizza from the peel onto the preheated stone or baking sheet in the oven.
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11
Bake for 10-12 minutes, or until the cheese is bubbling and slightly browned, and the crust is charred and crisp.
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12
Remove from the oven and immediately top with fresh torn basil, red pepper flakes, and a sprinkle of dried oregano.
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13
Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set slightly.
💡 Chef's Tips
Always use room temperature dough; cold dough will snap back and be difficult to stretch. Pre-cooking the peppers and onions is essential to prevent a soggy pizza and ensure the vegetables are sweet and tender. For the best melt, grate your own cheese from a block rather than using pre-shredded bags which contain anti-clumping starches. If you want a 'hot' version, use spicy Italian sausage and add sliced pickled pepperoncini before baking. A drizzle of Mike's Hot Honey just before serving adds a trendy, delicious sweet-heat kick.
🍽️ Serving Suggestions
Pair with a crisp, cold Peroni or a robust Chianti to cut through the richness of the sausage. Serve alongside a simple Arugula Salad with a lemon-parmesan vinaigrette. A side of creamy Garlic Dipping Sauce is perfect for those leftover crusts. Finish the meal with a classic espresso or a small dish of lemon sorbet.