Italian Sausage Pizza – A Flavor-Packed Weeknight Favorite
Italian sausage pizza is one of those meals that feels special but takes surprisingly little effort. The bold, savory sausage pairs perfectly with tangy tomato sauce, gooey cheese, and just the right amount of spice. Whether you prefer a thin, crackly crust or something a little more chewy, this pizza delivers big flavor every time.
It’s great for family dinners, game night, or a casual get-together. Make it once, and you’ll find yourself craving it again and again.
Italian Sausage Pizza - A Flavor-Packed Weeknight Favorite
Ingredients
Method
- Preheat your oven: Place a pizza stone or steel in the oven if you have one.Preheat to 500–525°F (260–275°C) for at least 30 minutes. If using a sheet pan, place it in the oven to preheat as well.
- Cook the sausage: Heat a skillet over medium. Add the sausage and break it into small crumbles.Cook until browned and cooked through, 6–8 minutes. Drain excess fat and let it cool slightly.
- Prep the dough: Lightly flour your counter. Stretch or roll the dough into a 12–14 inch round.Don’t overwork it—aim for an even thickness with a slightly thicker edge for the crust.
- Prepare the peel or pan: Dust a pizza peel with flour or cornmeal, or lightly oil and dust a sheet of parchment. If using a sheet pan, brush it with olive oil and dust with a bit of cornmeal.
- Sauce it: Spread 1/2 to 3/4 cup pizza sauce evenly over the dough, leaving a 1/2-inch border. Season with a pinch of salt, pepper, and the dried oregano.
- Add cheese and toppings: Sprinkle the shredded mozzarella evenly.Add the cooked sausage crumbles, sliced onion, and peppers if using. Finish with grated Parmesan and a light drizzle of olive oil. Add a pinch of crushed red pepper if you like heat.
- Bake: Slide the pizza onto the hot stone/steel or place the sheet pan in the oven.Bake for 8–12 minutes, until the cheese is bubbling and the crust is golden with some charred spots.
- Finish and rest: Remove the pizza and let it rest for 2–3 minutes. Garnish with torn basil if desired. Slice and serve hot.
What Makes This Recipe So Good
- Bold, balanced flavor: Italian sausage brings warmth and spice that complements the sweet-acidic tomato sauce and the richness of the cheese.
- Customizable: You can use mild or hot sausage, switch up the cheese, and add your favorite veggies without losing the soul of the recipe.
- Great texture: Crumbled sausage crisps up while the cheese bubbles and browns, giving you both crunch and melt in every bite.
- Weeknight-friendly: With store-bought dough and sauce, dinner is on the table fast. If you want, you can make both from scratch for weekend cooking.
- Works with any oven: No pizza oven required—just a hot home oven, a sheet pan, or a pizza stone/steel.
What You’ll Need
- Pizza dough: 1 pound (store-bought or homemade), brought to room temperature.
- Italian sausage: 8–10 ounces, casings removed.
Use mild or hot based on your preference.
- Pizza sauce: 1/2 to 3/4 cup. Choose a bright, tomato-forward sauce.
- Mozzarella: 8 ounces low-moisture, shredded. Add fresh mozzarella if you like extra creaminess.
- Parmesan or Pecorino Romano: 1/4 cup, finely grated, for extra savoriness.
- Onion: 1/4 small red or yellow onion, thinly sliced (optional).
- Bell pepper: 1/2 small red or green pepper, thinly sliced (optional).
- Crushed red pepper flakes: A pinch, for heat (optional).
- Dried oregano: 1/2 teaspoon, or use Italian seasoning.
- Olive oil: 1–2 tablespoons, for the pan and drizzling.
- Cornmeal or flour: For dusting the peel or pan.
- Fresh basil: A few leaves, torn, for garnish (optional).
- Kosher salt and black pepper: To taste.
Instructions
- Preheat your oven: Place a pizza stone or steel in the oven if you have one.
Preheat to 500–525°F (260–275°C) for at least 30 minutes. If using a sheet pan, place it in the oven to preheat as well.
- Cook the sausage: Heat a skillet over medium. Add the sausage and break it into small crumbles.
Cook until browned and cooked through, 6–8 minutes. Drain excess fat and let it cool slightly.
- Prep the dough: Lightly flour your counter. Stretch or roll the dough into a 12–14 inch round.
Don’t overwork it—aim for an even thickness with a slightly thicker edge for the crust.
- Prepare the peel or pan: Dust a pizza peel with flour or cornmeal, or lightly oil and dust a sheet of parchment. If using a sheet pan, brush it with olive oil and dust with a bit of cornmeal.
- Sauce it: Spread 1/2 to 3/4 cup pizza sauce evenly over the dough, leaving a 1/2-inch border. Season with a pinch of salt, pepper, and the dried oregano.
- Add cheese and toppings: Sprinkle the shredded mozzarella evenly.
Add the cooked sausage crumbles, sliced onion, and peppers if using. Finish with grated Parmesan and a light drizzle of olive oil. Add a pinch of crushed red pepper if you like heat.
- Bake: Slide the pizza onto the hot stone/steel or place the sheet pan in the oven.
Bake for 8–12 minutes, until the cheese is bubbling and the crust is golden with some charred spots.
- Finish and rest: Remove the pizza and let it rest for 2–3 minutes. Garnish with torn basil if desired. Slice and serve hot.
Storage Instructions
- Refrigerator: Store leftover slices in an airtight container for up to 3 days.
Separate layers with parchment to prevent sticking.
- Freezer: Wrap individual slices in foil or plastic, then place in a freezer bag. Freeze for up to 2 months.
- Reheating: Reheat on a skillet over medium heat with a lid for 4–6 minutes, or in a 400°F oven for 8–10 minutes. Avoid the microwave if you want a crisp crust.
Health Benefits
- Protein-rich: Italian sausage and cheese provide protein to keep you satisfied.
- Calcium and minerals: Mozzarella and Parmesan offer calcium, while tomato sauce adds potassium and vitamin C.
- Vegetable add-ins: Onions and peppers add fiber and antioxidants.
You can boost the veggie content with mushrooms, spinach, or arugula.
- Portion control: Pair a couple of slices with a large salad to create a balanced meal without overdoing it.
What Not to Do
- Don’t overload the dough: Too many toppings can lead to a soggy center and undercooked crust.
- Don’t skip preheating: A blazing-hot oven is key to a crisp bottom and chewy edges.
- Don’t use raw sausage: Always cook and crumble the sausage first to render fat and ensure food safety.
- Don’t drown it in sauce: Use a thin, even layer for proper bake and balance.
- Don’t slice immediately: Give the pizza a couple of minutes to set so the cheese doesn’t slide off.
Alternatives
- Crust options: Try a thin Roman-style crust, sourdough crust, or a gluten-free crust from a trusted brand or homemade mix.
- Cheese swaps: Mix in provolone for extra pull, or add dollops of ricotta for creaminess. A sprinkle of smoked mozzarella adds depth.
- Sausage styles: Use spicy Italian sausage for heat, sweet fennel sausage for aromatic sweetness, or turkey/chicken sausage for a lighter option.
- Sauce variations: Go white with a thin garlic-cream base, or use crushed tomatoes seasoned with salt, olive oil, and oregano for a rustic taste.
- Veggie additions: Mushrooms, roasted red peppers, spinach, black olives, or cherry tomatoes all pair beautifully with sausage.
- Finishing touches: Drizzle with chili oil or hot honey after baking for a sweet-heat kick, or sprinkle with fresh arugula and lemon zest.
FAQ
Can I use pre-cooked sausage?
Yes. Slice or crumble pre-cooked Italian sausage and warm it slightly before adding to the pizza.
You’ll get less rendered fat and a slightly different texture, but it works well.
Do I need a pizza stone?
No. A preheated sheet pan or a cast-iron skillet produces excellent results. A stone or steel just helps achieve maximum crispness and faster bake times.
What’s the best way to keep the crust from getting soggy?
Use a hot oven, preheat your baking surface, and don’t overload the sauce or toppings.
Cooking the sausage first also prevents excess moisture and grease.
Can I make the dough ahead?
Absolutely. Store dough in the fridge for up to 72 hours to develop flavor. Let it come to room temperature for 60–90 minutes before stretching.
How do I get those browned, bubbly cheese spots?
Use low-moisture mozzarella, bake at high heat, and finish the last minute under the broiler if your oven allows.
Watch closely to avoid burning.
Is fresh or shredded mozzarella better?
Low-moisture shredded mozzarella melts evenly and browns nicely. Fresh mozzarella adds a creamy, luxurious texture but can release more moisture, so use it in smaller pieces.
Can I grill this pizza?
Yes. Grill one side of the stretched dough until set, flip, add toppings to the grilled side, then close the lid to melt and finish.
Keep heat medium-high and watch closely.
Final Thoughts
Italian sausage pizza delivers that perfect mix of savory, cheesy, and slightly spicy in every slice. With a hot oven, a light hand on toppings, and good ingredients, you’ll get pizzeria-level results at home. Keep the recipe flexible, adjust the heat and cheese to your taste, and don’t forget a simple side salad.
Once you master this version, it becomes an easy blueprint for countless pizza nights. Enjoy the process—and the leftovers, if there are any.
