Sausage Pizza
A classic sausage pizza with a crispy crust, savory sausage toppings, and a rich tomato sauce, perfect for a homemade pizza night.
Nutrition
Calories: 450cal
Carbohydrate: 45g
Protein: 24g
Fat: 20g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 1 pizza dough (store-bought or homemade)
- 1 cup tomato sauce
- 2 cups mozzarella cheese, shredded
- 200g Italian sausage, casings removed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon cornmeal (optional, for dusting)
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats for a crispier crust.
- Roll out the pizza dough on a lightly floured surface to about 12 inches in diameter. If the dough is sticky, dust it with a little extra flour.
- If using a baking sheet, sprinkle it with cornmeal to prevent sticking. If using a pizza stone, prepare the pizza on a pizza peel for easier transfer.
- Spread the tomato sauce evenly over the rolled-out dough, leaving about a 1-inch border around the edge for the crust.
- Sprinkle the shredded mozzarella cheese evenly over the tomato sauce.
- In a skillet over medium heat, add olive oil. Once hot, add the sausage, breaking it up into small pieces. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Distribute the cooked sausage over the cheese. Sprinkle with dried oregano, dried basil, and red pepper flakes if using.
- Sprinkle the grated Parmesan cheese over the top.
- Place the pizza in the preheated oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven and allow it to cool for a few minutes before slicing. This will help the cheese set properly.
- Slice the pizza into 4-6 slices, serve and enjoy. If you like, garnish with fresh basil leaves for added flavor.
