Outdoor Pizza Oven Sausage and Peppers Pizza
Fast, blistered and built for a backyard oven
The short version
Sausage and peppers pizza made for an outdoor pizza oven: thin Neapolitan-style dough, a light layer of tomato, fior di latte, pre-cooked sausage and thin-sliced peppers, baked in about a minute or two and turned often.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Serves
- 4 pizzas
Ingredients
This recipe doesn’t list a serving count, so it scales by batch.
- 4 balls (about 250 g each) Neapolitan-style pizza dough
- 1 cup crushed San Marzano-style tomatoes, salted
- 8 oz fior di latte, torn and drained
- ½ lb Italian sausage, cooked and crumbled
- 1 red bell pepper, sliced paper-thin
- ½ red onion, sliced paper-thin
- Semolina for the peel
- Olive oil and fresh basil
Instructions
- 01
Fire the oven. Bring the outdoor oven up to full heat and let the stone heat through. Check the stone surface with an infrared thermometer if you have one.
- 02
Prep everything first. Have sausage, peppers, cheese and sauce in bowls by the oven. Outdoor-oven pies cook too fast to prep between bakes.
- 03
Stretch on semolina. Stretch each ball on a semolina-dusted peel, leaving a thick rim.
- 04
Top lightly. Spread a thin layer of tomato, then cheese, sausage, peppers and onion. Heavy toppings won't cook in the time the crust needs.
- 05
Launch and turn. Slide the pie onto the stone. Turn it a quarter every 15–20 seconds with a turning peel so the side facing the flame doesn't burn.
- 06
Finish. Pull it when the rim is leopard-spotted and the cheese is melted, usually 1–2 minutes depending on the oven. Finish with oil and basil.
Larry’s rule: Cook the sausage before it goes in. A one-minute bake can't take raw sausage to 160°F.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.