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Hot Italian Sausage Pizza
with Roasted Peppers & Olives
50 MIN
4 Servings
From the Test Kitchen
Loaded with two kinds of cheese, spicy pork sausage, red onion, and roasted red peppers, this flavor-packed pizza is sure to be a hit. To help balance the richness, you’ll make an easy salad by tossing kale with grated carrots and our verdant basil pesto, then garnish it with a sprinkle of sliced almonds.
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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
- 22 oz Pizza Dough
- 1 Red Onion
- 6 oz Carrots
- 1 oz Castelvetrano Olives
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2 oz Sliced Roasted Red Peppers
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⅓ cup Basil Pesto
- 4 oz Fresh Mozzarella Cheese
- 2 Tbsps Sliced Roasted Almonds
- 2 oz Shredded Fontina Cheese
- 2 Tbsps Tomato Paste
- 1 bunch Kale
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Roughly chop the peppers. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.
2
Cook the sausage:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the sausage is cooked through. Turn off the heat.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top with the cooked sausage, sliced onion, chopped peppers and olives, mozzarella cheese (tearing into bite-sized pieces before adding), and fontina cheese. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 23 to 25 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand 2 minutes.
4
Make the salad:
While the pizza bakes, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the prepared kale and carrots. Season with salt and pepper. Add the pesto; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Finish the pizza & serve your dish:
Transfer the baked pizza to a cutting board and cut into equal- sized pieces. Serve the sliced pizza with the salad on the side. Garnish the salad with the almonds. Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Roughly chop the peppers. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.
2
Cook the sausage:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the sausage is cooked through. Turn off the heat.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top with the cooked sausage, sliced onion, chopped peppers and olives, mozzarella cheese (tearing into bite-sized pieces before adding), and fontina cheese. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 23 to 25 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand 2 minutes.
4
Make the salad:
While the pizza bakes, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the prepared kale and carrots. Season with salt and pepper. Add the pesto; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Finish the pizza & serve your dish:
Transfer the baked pizza to a cutting board and cut into equal- sized pieces. Serve the sliced pizza with the salad on the side. Garnish the salad with the almonds. Enjoy!
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