Recipes · Sausage & Peppers
Sausage and Pepper Pizza
Quick answer
Brown crumbled Italian sausage, soften sliced peppers and onion in the fat, then top a thin layer of sauce and mozzarella with them and bake at 500–550°F on a preheated stone for 8–12 minutes.
Why sausage and peppers works on pizza
Sausage and peppers is one of the most-ordered pizza combos in America for the same reason it works on a roll: rich, fennel-spiked pork against sweet, slightly charred peppers. On a pie, the sausage fat bastes the cheese and the peppers cut through it.
In Naples the closest relative is salsiccia e friarielli — sausage with bitter broccoli rabe — so if you want an Italian twist, swap half the peppers for sautéed rabe.
Ingredients (one 12-inch pizza)
This recipe doesn’t list a serving count, so it scales by batch.
- 1 lb pizza dough, at room temperature
- ¾ lb Italian sausage, casings removed
- 1 red and 1 green bell pepper, thinly sliced
- ½ onion, thinly sliced
- ½ cup pizza or marinara sauce
- 8 oz low-moisture mozzarella, shredded
- 2 tbsp grated Pecorino or Parmesan
- 1 tbsp olive oil, plus oregano and red pepper flakes
Method
1. Heat the oven to its hottest setting (500–550°F) with a pizza stone, steel or upside-down sheet pan inside for 45 minutes.
2. Crumble the sausage into a hot skillet and cook until just browned, about 5 minutes. Lift it out, leaving the fat.
3. Cook the peppers and onion in the sausage fat for 4–5 minutes so they soften and won't make the pizza watery.
4. Stretch the dough to about 12 inches on a floured peel or parchment. Spread a thin layer of sauce, leaving a border.
5. Scatter mozzarella, then the sausage, peppers and onion. Finish with grated cheese and a drizzle of olive oil.
6. Bake 8–12 minutes until the crust is deeply browned and the cheese bubbles. Rest 2 minutes, add oregano and pepper flakes, slice.
Pick your style
- Sicilian square: press dough into an oiled sheet pan, top the same way, bake 20 minutes at 450°F.
- White pie: skip the sauce, use ricotta and garlic oil under the mozzarella.
- Leftover hack: top a pie with last night's skillet sausage and peppers — drain the juices first.
- Grill: cook the dough on a hot grill, flip, top and close the lid for 4–5 minutes.
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Credit “Uncle Larry Adventures” and link to this recipe page.
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“Sausage and Pepper Pizza” — Uncle Larry Adventures, https://unclelarryadventures.com/recipes/sausage-and-peppers-pizza
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Common questions
Should you cook sausage before putting it on pizza?
Yes, partly. Raw sausage releases fat and water and may not cook through in a short bake. Browning it first for about 5 minutes gives better texture and food-safe results.
Do you cook the peppers before putting them on pizza?
A quick sauté is best. Raw peppers steam on the pie and make the center soggy; 4–5 minutes in the sausage fat softens them and adds flavor.
What cheese goes on sausage and pepper pizza?
Low-moisture mozzarella melts without going watery. A little provolone adds sharpness, and a finish of grated Pecorino or Parmesan adds salt.
Sweet or hot Italian sausage for pizza?
Either. Sweet sausage lets the peppers shine; hot sausage gives a classic pizzeria kick. Half and half is a crowd-pleaser.
What temperature do you bake sausage and pepper pizza?
As hot as your oven goes — usually 500–550°F on a preheated stone or steel, for 8–12 minutes.