Best Pepper Sausage Pizza Recipes

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA

Steps:

• Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
• Preheat the oven to 400 degrees F.
• In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
• In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
• Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
• Remove the pizza from the oven and cut into individual servings.
• In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

PEPPER SAUSAGE PIZZA

Steps:

• Preheat oven to 450°. In a bowl, combine 1 cup flour, yeast and sugar. Add water; beat until smooth. Add the oil, salt, dried basil, pepper, 1/4 cup Parmesan cheese and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 5 minutes., Meanwhile, place spinach in a microwave-safe bowl; cover and microwave on high 30 seconds or just until wilted. Uncover and set aside., Press dough into a greased 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with 2-1/2 cups mozzarella cheese, sausage, onion, spinach, mushrooms and yellow pepper. Top with remaining Parmesan and mozzarella cheeses. Sprinkle with pizza seasoning. Bake 20 minutes or until crust is golden brown. Sprinkle with fresh basil if desired. Cut into squares.

SAUSAGE, MUSHROOM, AND PICKLED-PEPPER PIZZA

Steps:

• Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
• Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.

SAUSAGE & PEPPER PIZZA

Steps:

• Preheat oven to 425°. Prepare pizza dough according to package directions. Press dough onto bottom and 1/2 in. up sides of a greased 13x9-in. baking pan., Spread with pizza sauce. Top with 1 cup cheese blend, onion, pepper and sausage; sprinkle with remaining cheese blend., Bake 17-20 minutes or until crust is golden brown. If desired, sprinkle with Parmesan cheese.

SAUSAGE ONION AND PEPPER PIZZA

Steps:

• Preheat oven to 500. Coat a nonstick skillet with cooking spray. Add sausage and flatten with a spoon. Cook over medium high heat, breaking up sausage with a wooden spoon into small pieces, until browned, about 5 minutes.
• Drain sausage on paper towels. Wipe out skillet if necessary.
• Coat skillet with cooking spray; heat over medium high heat. Add green and red bell peppers, onion and garlic. Coat vegetables lightly with cooking spray.
• Cook, stirring often, until crisp-tender, about 5 minutes. Stir in oregano and pepper flakes.
• Spread tomato sauce over crust. Top with vegetable mixture. Dot with sausages and sprinkle cheese over everything.
• Bake pizza for about 12 minutes, until crust is golden. Slide pizza onto a large cutting board. Let rest for 5 minutes before serving. Cut into wedges and serve.

SAUSAGE, PEPPER AND MUSHROOM PIZZA

Steps:

• Preheat oven to 450 degrees.
• Crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon until cooked through, 3-5 minutes.
• Place bell pepper, mushrooms adn water in a large microwave safe bowl. Cover and microwave on High until just tender, 3-4 minutes. Drain.
• Spread sauce evenly over the crust. Top with some of the cheese. Then add the sausage, pepper and mushrooms and sprinkle with the rest of the cheese.
• Bake until golden and cheese is melted, 8-10minutes.

ONE-POT PIZZA QUINOA WITH SAUSAGE, ONION AND PEPPER

Steps:

• In 5-quart nonstick Dutch oven, cook sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
• Wipe out Dutch oven with paper towel. Add 1 tablespoon of the oil; heat over medium heat until shimmering. Add onion; cook 3 to 5 minutes or until softened. Add bell pepper; cook 3 to 5 minutes longer or until softened. Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.
• Increase heat to high. Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning. Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates. Transfer to bowl of sausage and vegetables; cover with foil, and set aside.
• Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in milk. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat to low. Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetables.
• Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.

PERSONAL FLAT BREAD PIZZA, SAGE SAUSAGE, RED PEPPER JELLY #5FIX

Steps:

• Preheat the oven to 450*.
• Line a large baking sheet with parchment paper and set aside.
• In a 12" non-stick skillet over medium high heat, brown the sausage adding a small amount of water to help the meat release the juice and render the fat. Breaking the sausage up with the back of a spatula, brown the meat until just cooked through. About 15 minutes. Using a slotted spoon, remove the sausage from the skillet reserving the fat that remains in the pan.
• Sauté the package of potatoes, stirring occasionally until they turn brown and tender and if necessary, add 2 Tablespoons of water to allow potatoes to steam a bit. You can also keep slightly covered. When potatoes are still slightly firm (about 17 minutes) and golden brown add the sausage back to the skillet and mix thoroughly. Transfer entire mixture back to the bowl and set aside.
• Again, do not rinse skillet. Add 1 tortilla to the skillet and toast on each side about 1-2 minutes per side until golden and slightly crisp. Remove from pan, put on a plate and toast remaining tortillas. Stack tortillas and cover with a tin foil or kitchen towel to keep warm and allow any steam to heat through.
• Put 4 tortillas on the parchment lined baking sheet and using the back of a large Tablespoon, spread enough pepper jelly on each tortilla, stopping about ¼" from the outside edge. Once 4 tortillas are coated with jelly, spoon the sausage/potato mixture on top. Add 5 small scoops of ricotta cheese to each pizza and place in 450* oven for 12 - 14 minutes until crisp and jelly begins to bubble.
• Once cooked through, remove, and add another small amount of ricotta cheese to each pizza. At this time you may serve 1 pizza per person while cooking the next set of 4 pizzas. To serve them all together, if you have a second baking sheet, these can be cooked together in the oven, rotating the sheets from the top to the bottom about ½ way through the cooking time, just like when baking cookies.
• Place pizzas on plate, using a pizza cutter, cut into triangles and serve.
• Tip: This is a great make-ahead snack for the kids. Sauté the meat and potato mixture and put into an air tight container in the refrigerator. Toast the tortillas as well and set aside lining each tortilla between a small sheet of wax paper.
• To assemble, add the jelly to the previously toasted tortilla, put the potato/sausage mixture on top and once again add the ricotta cheese. For children that are comfortable with the toaster oven, place on a small sheet pan and toast until warmed through being careful not to burn the edges. Allow to cool slightly before cutting and serving.
• Enjoy!

SKINNY GRILLED SAUSAGE AND PEPPER PIZZA

Steps:

• Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.
• Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender. Remove from grill; cool. Cut into thin slices.
• Unroll dough on sprayed foil. Starting at center, press out dough to form 13x9-inch rectangle. Brush top of dough with 1 teaspoon oil.
• Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.
• Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage. Sprinkle with remaining 1/2 cup cheese and the oregano.
• Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.

GRILLED SAUSAGE PIZZA WITH BELL PEPPER SALAD

Steps:

• Preheat a grill to medium. Place the pizza dough on a baking sheet and brush with 1 tablespoon olive oil; set aside. Grill the sausages, turning often, until cooked through, about 8 minutes. Transfer to a cutting board and slice into 1/4-inch-thick rounds; set aside.
• Combine the bell peppers, parsley, red onion, the remaining 2 tablespoons olive oil, and the balsamic vinegar in a medium bowl. Season with salt and pepper and toss to coat; set aside.
• Stretch the pizza dough into a 12-inch round. Place the pizza dough directly on the grill grates; cook until the crust is golden and marked, about 5 minutes. Flip the crust and spread with the marinara sauce. Top with half of the cheese, then the sausage and the remaining cheese. Cover and grill until the cheese melts and the crust is cooked through, about 6 more minutes. Remove the pizza from the grill; let sit 5 minutes before slicing. Serve with the bell pepper salad.

SAUSAGE, PEPPER, BROCCOLI, AND ZUCCHINI PIZZA

Steps:

• Preheat the oven to 425°F. Lightly oil a roasting pan.
• Combine the sausage, bell pepper, broccoli, zucchini, optional sun-dried tomatoes, and oil in a mixing bowl. Stir together and transfer to the prepared pan. Place in the hot oven and set a timer for ten minutes.
• Meanwhile, place the crust on a pizza stone or baking sheet. Distribute the sauce over the crust. Sprinkle with the cheese, if using. Cut the pizza into 6 slices (use a pizza wheel if on a stone; kitchen shears if on a baking sheet). Place the pizza in the oven about 10 minutes after the vegetables.
• Give the vegetables a stir when the pizza goes in the oven. Bake for an additional 12 to 15 minutes, until the vegetables are nicely roasted and the pizza crust begins to turn golden.
• Distribute the vegetable mixture evenly over the surface of the pizza, then serve at once.
• A simple green salad is all that's needed to complete this filling pizza meal. For ideas, see the suggestions for mixed greens salads under Recipe Not Required (page 192), or make a green salad just the way you like it.
• (per slice)
• Calories: 312
• Total Fat: 11g
• Protein: 12g
• Carbohydrates: 39g
• Fiber: 3.5g
• Sodium: 445mg

CHICKEN SAUSAGE, ARTICHOKE AND RED PEPPER PIZZA

Steps:

• Preheat oven to 425F
• Puree, or finely chop 1/2c of the roasted red peppers. Add the 1/4c tomato sauce and blend well. Spread on prepared pizza crust. Sprinkle with the garlic powder and italian seasoning.
• Top with parmesan cheese, provolone cheese and mozzarella. Add the sliced sausage, artichoke hearts and remaining red peppers. Sprinkle with basil, if using. Bake for 10-15 min. until cheese bubbly and edges of crust are beginning to brown.

GRILLED SAUSAGE AND PEPPER PIZZA

Steps:

• Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook 18 to 20 minutes, turning occasionally, until no longer pink in center. Cool 5 minutes; cut at an angle into 1/4-inch slices.
• Meanwhile, cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
• Turn dough rectangle over directly onto grill rack; peel off foil, and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
• Top crust evenly with pizza sauce, basil, 1 3/4 cups of the cheese, turkey sausages and bell pepper. Top with remaining 1/4 cup cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 rows Have all toppings ready to go--the crust cooks quickly. If the crust is cooking too fast, move the pizza to a cooler part of the grill, or reduce the heat.

SAUSAGE & SWEET RED PEPPER PIZZA

Steps:

• Heat oven to 400ºF.
• Cook sausage in skillet on medium heat 10 min., turning occasionally. Meanwhile, unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 15x10-inch rectangle. Reserve 1 tsp. Parmesan for later use. Mix remaining Parmesan with oil; brush onto edges of dough.
• Bake 5 min. or until lightly browned. Meanwhile, remove sausage from skillet, reserving drippings in skillet; cut sausage into 1/4-inch-thick slices.
• Top crust with sausage, peppers, tomatoes and mozzarella.
• Bake 10 to 12 min. or until cheese is melted and edges of crust are golden brown. Meanwhile, add spinach to reserved sausage drippings; cook 3 min. or just until spinach is wilted, stirring occasionally.
• Top pizza with spinach; sprinkle with reserved Parmesan.