Italian sausage pizza
A crisp sheet-pan pizza loaded with browned sausage, sweet peppers and plenty of melted mozzarella, better than delivery and ready sooner.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.45 a serving
- 660 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 8 oz Italian sausage, casings removed
- 1 green bell pepper, thinly sliced
- 13¾ oz pizza dough, 1 refrigerated tube
- ½ cup pizza sauce
- 2 cups shredded mozzarella, divided
From your pantry
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 pinch red pepper flakes (optional)
Each serving has about 660 calories, 31 g protein, 52 g carbs and 36 g fat, and costs about $2.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and brush a large with the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Cook the sausage in a over medium-high for 6 to 7 minutes, breaking it into small , until browned with no pink left. it on a paper towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Medium-high heatTimer: 7 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Cut the pepper into thin strips.
Unroll the dough on the pan and press it out toward the edges. 6 to 7 minutes, until it’s set and just turning pale gold.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 7 min
Dolly’s tip: Baking the crust alone first keeps the middle from going soggy under the toppings.Spread the sauce over the crust, leaving a ½-inch border, then add half the mozzarella, the sausage, the peppers and the rest of the cheese. Sprinkle with the oregano.
10 to 12 minutes, until the cheese is bubbling with brown spots and the crust is underneath.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Let it cool 3 minutes, then cut into squares and shake pepper flakes over the top.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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