Hot Italian Sausage Pizza with Roasted Peppers  & Olives

Hot Italian Sausage Pizza

with Roasted Peppers & Olives

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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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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Prepare the ingredients:
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.

Cook the sausage:
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.

Assemble & bake the pizza:
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.

Make the salad:
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.  

Finish the pizza & serve your dish:
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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Prepare the ingredients:
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.

Cook the sausage:
Assemble & bake the pizza:
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.  

Make the salad:
Finish the pizza & serve your dish:
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!