Uncle Larry Adventures

Italian Classics · Italian-American

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Sausage and Peppers White Pizza

A white sausage and peppers pizza: garlic oil instead of tomato sauce, mozzarella, spoonfuls of lemony ricotta, browned sausage and sautéed sweet peppers and onions.

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Sausage and Peppers White Pizza

Ricotta, garlic oil and no red sauce

Blistered Neapolitan pizza fresh from the oven on a dark surface

The short version

A white sausage and peppers pizza: garlic oil instead of tomato sauce, mozzarella, spoonfuls of lemony ricotta, browned sausage and sautéed sweet peppers and onions.

Prep
25 min
Cook
12 min
Total
37 min
Serves
1 12-inch pizza

Ingredients

1× batch

This recipe doesn’t list a serving count, so it scales by batch.

  • ½ lb pizza dough
  • 3 tbsp olive oil
  • 2 garlic cloves, grated
  • ½ lb Italian sausage, casings removed
  • 1 red and 1 yellow bell pepper, thinly sliced
  • ½ onion, thinly sliced
  • 6 oz low-moisture mozzarella, shredded
  • ½ cup whole-milk ricotta
  • Zest of ½ lemon
  • Black pepper and fresh basil
View list

Instructions

  1. 01

    Make garlic oil. Stir the grated garlic into the olive oil and let it sit while you cook.

  2. 02

    Cook the toppings. Brown the sausage until cooked through, then soften the peppers and onion in the fat for 5 minutes.

  3. 03

    Season the ricotta. Mix ricotta with lemon zest, black pepper and a pinch of salt.

  4. 04

    Preheat. Heat the oven with a stone or steel to its highest setting (often 500–550°F) for 45 minutes.

  5. 05

    Build. Stretch the dough, brush with garlic oil, add mozzarella, sausage and peppers, then small spoonfuls of ricotta.

  6. 06

    Bake. Bake 8–12 minutes until browned underneath. Tear basil over the top.

Larry’s rule: Brush the garlic oil right to the rim — it's what makes the crust taste like something.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Sausage and Peppers White Pizza

What it is

Sausage and Peppers White Pizza is a pizza recipe rooted in the generous Italian-American table. This version makes 1 12-inch pizza in 37 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: make garlic oil, then cook the toppings, then season the ricotta. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • ½ lb pizza dough — supports the dish's balance, texture and regional character.
  • 3 tbsp olive oil — builds the savory foundation and carries flavor through the dish.
  • 2 garlic cloves, grated — provides the aromatic character; use it at the stage specified so it stays distinct.
  • ½ lb Italian sausage, casings removed — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Make the dough ahead when the recipe allows. Refrigerate it covered, then bring it toward room temperature before shaping; bake topped pizza just before serving.

What to serve with it

  • Serve hot with a sharp green salad.
  • Cut into smaller pieces for an antipasto spread.

Larry’s why

Why the dough needs a slow, cold rise

A long rest in the fridge — 24 to 72 hours — lets enzymes break starch into sugar, which is what gives crust its colour and that faintly sweet, complex flavour. A fast warm rise makes gas but no taste. Time does the work you cannot fake with more yeast.

Larry’s rule: Less yeast, more time.

More questions Larry gets asked →

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Questions Larry gets asked

How long does sausage and peppers white pizza take to make?
About 37 min start to finish — roughly 25 min of prep and 12 min of cooking. That yields 1 12-inch pizza.
What do you need to make sausage and peppers white pizza?
10 ingredients, starting with ½ lb pizza dough, 3 tbsp olive oil, 2 garlic cloves, grated. The full list with quantities is on this page.
How do you start sausage and peppers white pizza?
Make garlic oil: Stir the grated garlic into the olive oil and let it sit while you cook.
How do you know when sausage and peppers white pizza is done?
Bake. Bake 8–12 minutes until browned underneath. Tear basil over the top.
What is the most common mistake with sausage and peppers white pizza?
Brush the garlic oil right to the rim — it's what makes the crust taste like something.
Can you make sausage and peppers white pizza ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Quick answer

How do you make sausage and peppers pasta?

Cook short pasta like rigatoni or penne. Meanwhile brown sliced or crumbled Italian sausage, soften peppers and onions in the same pan, add garlic and either crushed tomatoes or a splash of pasta water. Toss the drained pasta in the pan with grated Pecorino or Parmigiano and finish with herbs.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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