Smoked Sausage Pizza
Smoked Sausage Pizza is my new favorite homemade pizza. Change up your family pizza night with layers of smoked sausage, melty cheese and plenty of vegetables. Make this pizza in the oven or on your back yard grill!
We live a long way from any pizza restaurant and so we rarely have takeout pizza, so we have been perfecting the art of homemade pizza. I’ve got all of the tips and tricks to delicious pizza at home.
Smoked Sausage Pizza ~ Grilled or Oven Baked
The best part of pizza is picking your favorite toppings and when you make it at home, it’s easy to get creative. This smoked sausage pizza was a huge hit with the whole family and is already on the menu again this week.
Ingredients Needed:
Pizza Dough ~ I am really into homemade right now but store bought works too.
Pizza Sauce ~ Same with the sauce, I’ve been perfecting the sauce recipe. Marinara or even BBQ Sauce works with this pizza.
Mozzarella Cheese ~ Shredded mozzarella and plenty of it makes the best pizza.
Parmesan Cheese ~ Optional but adds a little more flavor to the toppings.
Smoked Sausage ~ Our homemade smoked sausage is incredibly delicious and I highly recommend it, of course your favorite store brand works here too.
Red Onion ~ My favorite for pizza, sliced thin. Pro tip: If your onions are strong, slice and place in ice water with a bit of sugar for about 15 minutes. It takes the bite out of them. Learned this tip from the family restaurant growing up.
Fresh Tomatoes ~ Optional topping but a must- try if you are grilling the pizza. The tomatoes get smoky and delicious.
Bell Peppers ~ We like a mix of red and green peppers, sliced really thin.
Cornmeal ~ Handy for sprinkling on the pizza stone so your pizza doesn’t stick.
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How to Make Smoked Sausage Pizza:
- Mix the pizza sauce together in a pan by combining tomato sauce, tomato paste, sugar and seasonings.
- Cook over low heat about 10 minutes, stirring often. Remove from heat and cool slightly.
- Prepare the pizza dough, rolling out to about a 12 inch disc for each pizza.
- Sprinkle a pizza pan or pizza peel with cornmeal and top with dough.
- Spread sauce over pizza.
- Top with mozzarella.
- Add remaining toppings, finishing with more mozzarella and parmesan.
Oven Directions:
- Preheat oven to 450°. If you have a pizza stone , place on the bottom rack and let it preheat.
- If you don’t have a pizza stone, sprinkle a pan with cornmeal or lightly grease. Par-bake crust for about 5 minutes before topping.
- Bake pizza for 15- 20 minutes, turning half way through cooking.
Grilling Directions:
- Prepare a grill fire to about 450° with a pizza stone and hickory for smoke flavor.
- Sprinkle the pizza stone with cornmeal.
- Slide the pizza onto the stone and close the grill lid.
- Lower grill to about 350° and cook for about 3- 5 minutes.
- Use a large spatula to turn pizza a ¼ turn and continue to cook with the grill closed.
- Continue to rotate pizza about every 3- 5 minutes, cooking until pizza is well browned on the bottom and around the edges. Cooking a total of 15- 20 minutes.
- Remove pizza to a pan or cutting board and cool 5 minutes before slicing.
How to Store and Reheat:
Store in an ziploc bag in the refrigerator for up to 3 days.
Reheat on a baking sheet in a 350° oven or toaster oven. An air fryer is also great for reheating pizza at 350° for about 3- 5 minutes.
Tips for Homemade Pizza:
- A pizza stone will help to make a really crisp crust. Another option is to use a cast iron skillet if you don’t have a pizza stone.
- If you aren’t using a pizza stone, it’s a good idea to bake the crust for about 5 minutes before adding the toppings. This will help the pizza to cook more evenly.
- Don’t overload the pizza with toppings. This one is hard for me!
- Turn the pizza on the grill or in the oven to bake evenly.
- Let the pizza cool for a few minutes before slicing.
More Pizza Recipes to Try:
Brisket Pizza is a great way to use a bit of leftover brisket to feed the whole family. The smoky brisket combined with melty cheese is one of my favorites.
If you are in a hurry or need a quick lunch, these Air Fryer Mini Pizzas are always a hit with the kids.
Sausage Mushroom Pesto Pizza is packed with delicious flavors, it is sure to be a hit for pizza night.
Supreme pizza is the top pick at our house and only recently have I got on board with it. As soon as I tasted our homemade smoked sausage, I knew it was destined to be a fantastic pizza topping. The combination with fresh onions and peppers is impossible to resist.
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Smoked Sausage Pizza
Ingredients
for the sauce:
- 15 ounces tomato sauce
- 6 ounces tomato sauce
- 1/3 cup sugar
- 1 1/2 tablespoons granulated garlic
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried thyme
- 1 1/2 tablespoons dried oregano
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
for the pizza
- 1 pound smoked sausage sliced
- 4 cups shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 2 medium tomatoes sliced
- 1/2 green bell pepper sliced thin
- 1/2 red bell pepper sliced thin
- 1/4 red onion sliced thin
- cornmeal for sprinkling pizza stone or pan
Instructions
- Mix the pizza sauce together in a pan by combining tomato sauce, tomato paste, sugar and seasonings.
- Cook over low heat about 10 minutes, stirring often. Remove from heat and cool slightly before adding to pizza dough.
- Prepare the pizza dough, rolling out on a lightly floured surface to about a 12 inch disc for each pizza.
- Fold the edges over to form a rim around the outside.
- Sprinkle a pizza peel or baking pan with cornmeal.
- Spread a thin layer of sauce over pizza dough.
- Sprinkle about 1 cup of mozzarella over sauce for each pizza.
- Add smoked sausage, tomatoes, red onions, bell peppers.
- Top with about 1/4 cup of mozzarella and about 1 tablespoons of parmesan over the top.
Oven Directions:
- Preheat oven to 450°. If you have a pizza stone, place on the bottom rack and let it preheat.
- If you don't have a pizza stone, sprinkle a pan with cornmeal or lightly grease. Par-bake crust for about 5 minutes before topping.
- Bake pizza for 15- 20 minutes, turning half way through cooking.
Grilling Directions:
- Prepare a grill fire to about 450° with a pizza stone and hickory for smoke flavor.
- Cover pizza stone lightly with cornmeal.
- Carefully slide the pizza onto the stone, using a spatula and close the grill lid.
- Lower temperature to 350° and cook for about 5 minutes.
- Use a spatula to turn pizza a ¼ turn and continue to cook with the grill closed.
- Rotate pizza about every5 minutes, cooking until pizza is well browned on the bottom and around the edges. Cooking a total of 15- 20 minutes.
- Remove pizza and cool 5 minutes before slicing.
Notes
Nutrition
