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Sausage pizza is good, but sausage pizza with roasted red peppers is something you’ll think about for days. The peppers bring this earthy, smoky sweetness that makes the whole thing feel more considered—cheesy, a little salty, a little sweet. It just works.
Sausage and peppers are one of those combinations that work everywhere—pasta, sandwiches, soup—so naturally, they belong on a pizza, too. Crumbled sausage for saltiness, roasted red peppers for that earthy sweetness, and some baby spinach thrown in because it wilts beautifully and makes you feel slightly better about eating sausage pizza for dinner. No notes.
More dishes that embrace this combo include my sheet pan sausage and peppers on a bun, this sheet pan turkey sausage and peppers, and this Italian sausage pasta sauce.
Table of Contents
Why You’ll Love This Pizza
- Minimal ingredients with big flavor
- A nice balance of meat and veggies
- Changes things up from a regular pepperoni pizza
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Pizza dough—I encourage fresh, whether homemade or from the bakery section of your local grocer. My one-hour no-knead pizza dough recipe works wonderfully. In a pinch, however, you can use a premade pizza crust.
- Sausage—any kind of Italian sausage will work. You can pick something on the sweeter side, or go for hot sausage if you like a kick.
- Peppers—nothing fancy here, jarred is fine. There’s no need to roast your own peppers. Pizza night should be unfussy.
Recipe Tip
If the sausage you purchased is in casings, you can just squeeze the meat out of the casings and into the hot pan, then break it up with a spatula.
How to Make Sausage Pizza With Roasted Red Peppers
Step 1: Cook the Sausage
Crumble the sausage into a hot skillet over medium-high heat and leave it alone for a minute before you start breaking it up. Stir occasionally, cook for 7–10 minutes until it’s browned all over and cooked through. You’ll know it’s done when there’s no pink left. With a slotted spoon, transfer the sausage to a paper towel-lined plate to soak up excess grease.
Step 2: Sort Out Your Dough
If you’re making it from scratch, plan accordingly. My no-knead pizza dough takes about an hour and is genuinely foolproof. Store-bought works too, just let it come to room temperature first so it stretches without fighting you.
Step 2: Oil the Pan & Stretch the Dough
Crank the oven to 550°F with a rack in the center. Coat a large sheet pan generously with olive oil and scatter some cornmeal over the bottom if you have it (optional, but it does something nice for the bottom crust). Drop the dough in the center and press it outward toward the edges, slowly and evenly. No rushing, no thin spots.
Step 3: Add Your Toppings
Spoon about a cup of sauce onto the center of the pizza dough and spread it out toward the edges, leaving some room for the crust to do its thing. Layer on the mozzarella, then add the ribboned spinach, roasted red peppers, and crumbled sausage.
Optional: for a flavored crust, brush the exposed crust with olive oil, then sprinkle it with a little garlic salt and cornmeal before the sauce goes on.
Step 4: Bake It
Into the oven for 12–15 minutes, until the crust is deeply golden and the cheese is melted.
Remove the pizza from the oven and let it sit for about 5 minutes before cutting into it. (I highly recommend a pair of pizza-cutting scissors.)
Substitutions & Variations
- Cheese: The addition of feta cheese would be great with the roasted red peppers.
- Gluten-Free Option: A GF pizza shell or a good homemade GF pizza dough recipe will work.
- For Dairy-Free: I’ve read rave reviews about Miyoko’s cashew milk mozzarella.
- Other Topping Ideas: Add some kalamata olives, marinated artichoke hearts, or red onion.
Storage, Freezing, & Reheating
- Fridge: Once cooled, store the slices in an airtight container or wrap each one in plastic wrap or foil. You could also use a collapsible silicone pizza container. Slices will keep in the fridge for 3–4 days.
- Freezer: Let the slices cool, then wrap each one tightly in plastic wrap and add a layer of foil to guard against freezer burn. Pop the slices into a freezer-safe zip-top bag or airtight container and freeze for up to 2 months.
- Reheat: To maintain a crisp, use an air fryer or toaster oven. Heat in 2-minute bursts until warmed through. If using a microwave, heat in 25-second intervals.
What to Serve With This Pizza
- Air Fryer Buffalo Wings
- Side Salad for Pizza
- Salad With Homemade Caesar Dressing
- For crust dipping, Dill Pickle Buttermilk Ranch Dressing
Frequently Asked Questions
Yes! This is important to ensure the sausage is cooked through and the excess fat is drained before putting it on the pizza.
Italian sausage is ideal—mild, hot, or sweet, your call. It’s pork-based with fennel and those savory spices that were basically made for pizza. That said, chicken sausage works if that’s your thing, breakfast sausage if you’re making this before noon, or chorizo if you want heat.
Sausage Pizza With Roasted Red Peppers
Ingredients
- 1 lb fresh pizza dough
- 1-2 cups tomato sauce, more or less
- 8 oz mozzarella cheese, shredded
- 12 oz Italian sausage, cooked, drained, and crumbled
- 12 oz jar of roasted red peppers, drained, Some roasted red peppers already come sliced. If whole, slice them into bite-sized pieces.
- 1 cup ribboned or roughly chopped baby spinach
- 1-2 TBSP Olive oil, to slick the pizza pan
- 2 TBSP cornmeal (optional)
Instructions
- Heat a skillet over medium-high heat. Add the sausage and let it be for a minute before you start breaking it up. Cook for 7–10 minutes, stirring occasionally, until it’s browned and cooked through, then transfer the sausage to a paper towel-lined plate to soak up excess grease. Set it aside.
- Set the oven to 525-550°F with the center rack in position. Generously coat a large sheet pan with olive oil and scatter some cornmeal over the bottom if you have it (optional, but it does something nice for the crust).
- Place the dough in the center of the pan and press it outward toward the edges, slowly and evenly, ensuring there are no thin spots.
- Ladle about a cup of sauce onto the center of the pizza dough and spread it out toward the edges, leaving some room for the crust to do its thing. Add more sauce as you see fit, then sprinkle on the mozzarella. Finally add the ribboned spinach, roasted red peppers, and crumbled sausage. Optional: for a flavored crust, brush the exposed crust with olive oil, then sprinkle it with a little garlic salt and cornmeal before the sauce goes on.
- Pop the pizza into the oven for 12–15 minutes or until the crust is golden and the cheese is melted.
