Spicy Sausage Pizza

July 16th, 2010 by katie

Do you have certain foods that just baffle you?  Maybe you’ve tried to recreate them and flopped big time, or maybe it just seems so overwhelming you won’t even try.  I have foods like that.  Sponge cake used to be on that list.  Homemade pizza, too.  I know, I know.  You’re saying, “Pizza? What’s so hard about pizza?”  Well, it’s not that I couldn’t make a pizza.  I just couldn’t make a good pizza.  I wanted that crisp, crackery crust but with a nice flavor and some good chew, if possible.  And although I don’t have a pizza peel, I wanted to use my pizza stone.

Yet pizza after pizza was a sticky doughy mess.  It was impossible to shape.  It stuck to the pan.  It fell apart.  It was thick and bread-y in some spots and torn and holey in the others.  So I avoided it.  Good homemade pizza was not for me.  Yet Melissa felt my pain-and came to my rescue!  We pow-wowed over recipes and techniques and when it was all over I did the happy dance all around the kitchen. 

Spicy Pizza Sausage

makes 2 cups, prep 5 min, cook 15 min
  • 1 lb ground pork (or 1/2 pork, 1/2 turkey)
  • 2 cloves garlic, minced
  • 1 tbsp parsley, fresh or dried
  • 1 tbsp basil, fresh or dried
  • 1 tbsp Parmesan cheese
  • 1 tsp fennel seeds
  • 1 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • fresh ground black pepper
  • 1/4 cup red wine
  1. In a bowl, combine all ingredients except wine-mix well.
  2. Heat a skillet to medium heat.  Press meat mixture into skillet and allow to cook for several minutes undisturbed.
  3. Continue cooking sausage until browned, breaking into small to medium chunks.
  4. Once sausage is browned, add wine to deglaze the pan, scraping up browned bits.  Continue cooking until wine evaporates.
  5. When done, drain sausage over paper towels.

There are two ways to make the dough so you can choose depending on how much time you have.  The way below uses typical active dry yeast.  To use Rapid-Rise of Pizza Crust yeast, combine the yeast, flour, and salt in a large bowl, then add the liquids and combine.  Knead the dough and allow it to rest/rise for at least 10 minutes then shape and bake.

Pizza Dough

makes 2 (14 inch) thin pizzas or 8 (6 inch) calzones, prep 15 min, cook 13 min, allow time for rest/rise, adapted from Food.com

  • 1 cup warm water
  • 1 tbsp honey
  • 1 packet yeast
  • 2 1/2 cup bread flour
  • 1/4 tsp salt
  • 1 tbsp olive oil
  1. Combine honey and warm water in a bowl.  Sprinkle with yeast and allow to foam.
  2. Combine flour and salt in a separate bowl.
  3. Add flour to yeast mixture and stir to combine.  Add oil.
  4. Stir if possible, then turn mixture out on to a floured surface and knead for several minutes until smooth.
  5. Oil dough ball and set aside.  Allow to rise until doubled or so.
  6. Once ready to cook, preheat oven to 500°F.  Divide dough into two equal balls.
  7. Roll a dough ball into a flat, circular shape and lift onto a piece of parchment paper.
  8. Cut parchment paper around pizza so there is no overhang.  Add sauce, cheese, etc to pizza.
  9. Working carefully, slide parchment paper and pizza onto hot pizza stone.
  10. Bake pizza until browned and hot and bubbly, checking often.
  11. Remove pizza by sliding parchment from pizza stone to cutting board.
  12. Allow pizza to cool slightly before slicing.
Print Friendly

Posted in Condiments, Main Dish

9 Responses

  1. DailyChef

    Yum! Looks like you definitely solved it this time!

  2. Melissa

    I did that same dance when I finally did it. I am so, so happy you are making pizza! This looks beautiful!

  3. Stefani

    I have been wanting to make a good and think pizza lately… Need to find a good recipe for it.

  4. sweetbird

    This post is seriously messing with my plans for dinner. All I can think is “Pizzzza…om nom nom nom.”

    Also, in the rare instances in which I have been left without my beloved pizza peel I have been known to pull the entire pre-heated pizza stone out of the oven, quickly assemble the pizza and throw it back in the oven as fast as possible. Works like a charm and there’s less burnt cornmeal to clean out of the oven.

  5. plainchicken

    I love pizza – I could eat it every day! I make my pizza very similar to you – I think oven temperature is the key. Looks great!

  6. Tim

    The best homemade pizza tip I’ve ever gotten is to not roll out the dough on the counter. Put it right on the parchment paper, unfloured, and spread it out into the flat circle or shape of your choice. If you have a sticky dough, this is the best way to do it. When it bakes, the crust will pull away from the parchment.

  7. Anne

    Can I substitute Whole Wheat Flour for the bread flour? If so do I need to add anything?

    If you want to make a whole wheat crust I would use a recipe that calls for whole wheat flour. Subbing whole wheat flour into recipes can be tricky and whole wheat pizza doughs act differently then white flour pizza dough. You could sub a portion of whole wheat flour but you’ll have to experiment with amounts to see what works. -Katie

  8. Diana

    Hi Katie, this is Diana from TasteSpotting!

    I’m so impressed with your pizza dough – the couple times I’ve tried at home have been disaster!

    Have you thought about submitting the recipe for the $1000 grand prize in TasteSpotting’s Johnsonville Sausage recipe contest? You can find out more details here -http://www.tastespotting.com/features/sausagespotting-win-1500-dollars-johnsonville-recipe-contest

    Would love to have you participate – cheers!

  9. Erin

    Hi I was wondering if you ever froze pizza’s? Is this a recipe you can freeze?

    Yes you can freeze the whole pizza and reheat in the oven (just like a frozen pizza from the store) or you can freeze small portions of the prepared sausage and thaw and cook on top of a fresh pizza. -Katie

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

Blog Widget by LinkWithin