This easy sausage pizza with peppers and shallots is one of my favorites. When Noah and I were first dating, one of our favorite date nights-in was nights making homemade pizza and chocolate milkshakes. We’ve definitely improved our pizza making skills over the years. This mouth watering recipe is a please all and even sneaks in some healthy veggies.
Using a Pizza Stone
Making pizza is pretty self explanatory. You roll out the dough, add the sauce, followed by your toppings, and then throw it in the oven. But, I have a little secret that not many home chefs are in on. My secret to the perfect pizza, is a pizza stone.
You may be one of those poor unfortunate souls who tried to use a pizza stone once upon a time and ended up with a misshapen mess on your hands. Transferring your raw pizza onto the hot stone can be a task some are afraid to master. Yet again, I have found the answer: cornmeal. Stay with me! We had a pizza stone for two years before we finally started using it regularly.
Here is how you do it. Dust your working surface with cornmeal. This is traditionally done on a peel but we use a thin wood cutting board. Roll out your dough and add all your toppings. Once your stone is preheated simply slide your pizza onto the stone. The cornmeal will prevent it from sticking.
Using a pre-heated stone ensures that you get a nice crisp crust. You can fine the one we have here.
- Pizza dough
- pizza sauce
- 1/2 lb bulk sausage
- 1 red pepper and 1 orange pepper
- 1 shallot
- 8 oz fresh mozzarella
- 2 tbsp butter.
How to Make Homemade Pizza
This recipe is pretty self-explanatory. Who hasn’t made homemade pizza? I’ll get to sharing my homemade pizza crust at some point but for now, pull out your recipe box and pull out your old time fave. Or, feel free to pick up a ready-made crust from the grocery.
First, preheat your oven to a whopping 450 degrees F. You need that oven hot if you are going to get a crisp crust. If you are using a pizza stone go ahead and place it in the oven so it can pre-heat for at least 10 minutes.
Next, slice your peppers and veggies. I like large chunks but this is totally up to your preference. If you prefer diced then go right ahead and dice away.
Melt your butter over medium heat and add your peppers and shallot You want to sauté them just long enough to soften them up. For me, this was about 3-4 minutes. They should be slightly cooked but still have a bit of a bite. Remember, these are going back into the oven later on.
While your veggies are sautéing break your mozzarella into chunks. I like to keep mine pretty large. Remember, the cheese will melt and spread while in the oven. No need to cover every surface with mozzarella (I’m sure you cheese lovers would beg to differ).
Roll out your dough and add your sauce. Followed by the peppers, shallot, and sausage. Leave the cheese for last.
Finally, spread your chunks over the surface of the pizza. Don’t feel like every surface needs to be covered by cheese at this point. Your cheese will melt and spread while in the oven.
Bake for 10- 12 minutes.
OTHER DINNER RECIPES
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Sausage and Peppers Pizza
- pizza stone
- pizza dough
- pizza sauce
- 1/2 lb bulk sausage
- 1 red bell pepper
- 1 orange bell pepper
- 1 shallot
- 8 ounces fresh mozzarrella
- 2 tbsp butter
- cornmeal for dusting your work surface
- Preheat your oven to 450 degrees F. and put your pizza stone into the oven to pre-heat.
- Slice your peppers and shallot and saute in butter over medium heat for 3-4 minutes. Add in your sausage and cook until browned.
- While your peppers are sauteeing, roll out your pizza dough. Use cornmeal to keep your pizza dough from sticking to your work surface.
- Cover your pizza with sauce, sausage, veggies, and last but not least FRESH Mozz.
- Transfer your pizza onto your preheated pizza stone and cook for 10-12 minutes.
TIPS AND TRICKS FOR EASY SAUSAGE PIZZA
- Don’t take this recipe too seriously. Want to substitute onions for the shallots? Go for it! Have some ground beef in the freezer, but no sausage? I’m sure ground beef will taste just as good. This combo is my personal favorite and I highly recommend you try it BUT don’t sweat substituting your favorite ingredients.
- Use corn meal to prevent your dough from sticking to your working surface. My husband worked at Dominos when he was in high school and swears by this tip.
- USE FRESH MOZZARELLA NOT THE PRE-SHREDDED JUNK. Trust me on this one. Fresh mozz can’t be beat. Plus the shredded cheese you buy at the store won’t melt well. No melty cheese = fail