Zesty Sausage and Peppadew Pizza

Quick Recipe Version (TL;DR)

• Yield: 1 12-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 lb pizza dough, rested at room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for shaping
• 1 tablespoon fine cornmeal or semolina, for the peel or baking surface
• 2 teaspoons olive oil, divided
• 4 oz mild or hot Italian sausage, casing removed
• 1/2 cup canned crushed tomatoes
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt
• 6 oz low-moisture mozzarella, shredded
• 1/3 cup sliced Peppadew peppers, drained and patted dry
• 1/2 teaspoon dried oregano, divided

Do This

• 1. Place a pizza stone or steel on the center rack and preheat the oven to 500°F for 45 minutes.
• 2. Cook the crumbled sausage in 1 teaspoon olive oil over medium-high heat for 5 minutes, until browned and cooked through.
• 3. Stir together crushed tomatoes, garlic, kosher salt, 1 teaspoon olive oil, and 1/4 teaspoon oregano.
• 4. Shape the dough into a 12-inch round on a floured surface, then move it to a cornmeal-dusted peel or parchment.
• 5. Top with tomato sauce, mozzarella, cooked sausage, Peppadew peppers, and the remaining 1/4 teaspoon oregano.
• 6. Bake at 500°F for 12 minutes, rotating once after 7 minutes.
• 7. Rest for 3 minutes, then slice into 4 servings.

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Why You’ll Love This Recipe

• Big flavor with simple ingredients: Savory sausage, sweet-spicy Peppadew peppers, creamy mozzarella, and bright tomato sauce make every bite lively.
• Easy enough for pizza night: Store-bought dough keeps the process approachable while still giving you a crisp, homemade-style crust.
• Balanced and zesty: The Peppadews add tangy sweetness and gentle heat without overpowering the pizza.
• Restaurant-style at home: A very hot oven and preheated stone or steel help create a crisp bottom, puffy rim, and bubbly cheese.

Grocery List

• Produce: 1 small garlic clove
• Dairy: 6 oz low-moisture mozzarella
• Meat: 4 oz mild or hot Italian sausage
• Bakery: 1 lb prepared pizza dough
• Pantry: canned crushed tomatoes, jarred Peppadew peppers, olive oil, kosher salt, dried oregano, all-purpose flour, fine cornmeal or semolina

Full Ingredients

For the Dough and Baking Surface

• 1 lb pizza dough, homemade or store-bought, rested at room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for shaping the dough
• 1 tablespoon fine cornmeal or semolina, for dusting the pizza peel or parchment

For the Sausage

• 1 teaspoon olive oil
• 4 oz mild or hot Italian sausage, casing removed and meat crumbled

For the Tomato Sauce

• 1/2 cup canned crushed tomatoes
• 1 small garlic clove, finely grated or minced
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dried oregano

For the Toppings

• 6 oz low-moisture mozzarella, shredded, about 1 1/2 cups
• 1/3 cup sliced Peppadew peppers, drained well and patted dry, about 2 1/2 oz
• 1/4 teaspoon dried oregano

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Remove the pizza dough from the refrigerator and let it sit at room temperature for 30 minutes. This makes it much easier to stretch without tearing. While the dough rests, place a pizza stone or pizza steel on the center oven rack and preheat the oven to 500°F for 45 minutes. A long preheat is important because the stone or steel needs time to get thoroughly hot.

Step 2: Cook the sausage

Heat 1 teaspoon olive oil in a small skillet over medium-high heat. Add the 4 oz crumbled Italian sausage and cook for 5 minutes, breaking it into small pieces with a spatula as it browns. The sausage should be fully cooked, browned in spots, and register 160°F in the thickest pieces. Transfer it to a small plate and set aside while you prepare the rest of the pizza.

Step 3: Mix the quick tomato sauce

In a small bowl, stir together 1/2 cup crushed tomatoes, 1 finely grated small garlic clove, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon dried oregano. This no-cook sauce stays bright and fresh, which works beautifully with the rich sausage and sweet-spicy Peppadews.

Step 4: Shape the pizza dough

Lightly dust your work surface with 1 tablespoon all-purpose flour. Place the dough on the floured surface and gently press it into a flat round, leaving the outer 1/2 inch slightly thicker to form a rim. Using your hands, stretch the dough into a 12-inch circle. If it springs back, let it rest for 5 minutes, then continue stretching. Dust a pizza peel with 1 tablespoon fine cornmeal or semolina, then transfer the shaped dough to the peel. If you do not have a peel, place the dough on a sheet of parchment paper trimmed close to the size of the pizza.

Step 5: Add the sauce and toppings

Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle the 6 oz shredded mozzarella over the sauce. Scatter the cooked sausage evenly across the cheese, then add the 1/3 cup sliced Peppadew peppers. Finish with the remaining 1/4 teaspoon dried oregano. Try not to overload the center of the pizza; a lighter center helps the crust bake crisp instead of soggy.

Step 6: Bake the pizza

Carefully slide the pizza onto the preheated stone or steel. Bake at 500°F for 7 minutes, then rotate the pizza 180 degrees for even browning. Continue baking for 5 minutes more, for a total bake time of 12 minutes. The pizza is ready when the crust is puffed and browned at the edges, the cheese is melted with lightly toasted spots, and the bottom is crisp.

Step 7: Rest and slice

Transfer the pizza to a wooden board and let it rest for 3 minutes before slicing. This short rest helps the cheese settle so the slices hold together better. Cut into 4 large slices or 8 smaller slices and serve warm.

Pro Tips

• Pat the Peppadews dry: Jarred peppers can carry extra brine, and removing that moisture helps keep the pizza from turning watery.
• Use low-moisture mozzarella: It melts well and browns nicely without releasing too much liquid.
• Keep the sausage pieces small: Smaller crumbles distribute better, so every slice gets savory sausage without weighing down the crust.
• Preheat longer than you think: A stone or steel needs the full 45 minutes at 500°F to give the crust a crisp, pizzeria-style bottom.
• Check that the dough moves before baking: Give the peel a gentle shake before topping and again before launching. If the dough sticks, lift the edge and dust a little more cornmeal or semolina underneath.

Variations

• Extra spicy version: Use hot Italian sausage and add 1/8 teaspoon crushed red pepper flakes to the tomato sauce.
• White pizza version: Skip the tomato sauce and brush the dough with 1 tablespoon olive oil mixed with 1 grated garlic clove, then top with mozzarella, sausage, Peppadews, and oregano.
• Greens and sausage version: Add 1 cup loosely packed baby arugula after baking, then let it wilt slightly from the heat of the pizza.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 8 minutes, or warm them in a dry skillet over medium heat for 5 minutes with a lid loosely placed on top for the final 2 minutes. To prep ahead, cook the sausage and mix the tomato sauce up to 2 days in advance; keep both refrigerated in separate airtight containers. The Peppadews can also be sliced and patted dry 1 day ahead. For best texture, shape and bake the pizza just before serving.

Nutrition (per serving)

Calories: 520 kcal | Carbs: 55g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Fiber: 3g | Sugar: 7g | Sodium: 1210mg | Cholesterol: 50mg