Calling all pizza lovers! This Spicy Sausage Pizza with Roasted Red Pepper and Onion is pizza night done right!
Hey guys! It’s almost the weekend. That calls for a Pizza Party!
So, how did this week’s winter weather treat you?! Any snow come your way? Snow totals weren’t as bad as expected, but HOLY MOLY it’s f-r-e-e-z-i-n-g outside! I spent most of our snow day inside cooking away in my cozy little kitchen. It was perfect. And the best thing on the snow day menu was this Spicy Sausage Pizza with Roasted Red Pepper and Onion.
I made this pie for Casey a few weeks back before he left on his trip. We’re talkin’ homemade dough, homemade sauce and all my favorite toppings! It was ah-mazing, and I was totally looking for an excuse to make it again. As soon as I heard a snowstorm was predicted, I made sure all the ingredients were on hand so Tom and I could have a snow day pizza party!
Take it from me folks, it’s totally worth the extra effort to make homemade dough and sauce. Yes, I’ve used ready made pizza dough from the market and jarred pizza sauces in the past, but honestly it takes no time at all and very little effort to make everything from scratch. It’s actually a fun snow day or any day activity really.
While you wait for your dough to rise, you make your sauce, and get your toppings ready. Sausage, roasted red peppers and red onion has always been one of my favorite combos, so I highly recommend it. But, by all means, pick your own faves. I also like to add a little sprinkle of crushed red pepper for spice and a teaspoon or so of fennel seed along with fresh oregano leaves. It gives an additional flavor boost.
So put in the extra effort next pizza night and make it all from scratch! You won’t be disappointed! Enjoy!
- Pizza Dough:
- 1 cup warm water 105-110 degrees
- 2 tsp. granulated sugar
- 1 - 1/4 oz. packet active dry yeast
- 2 Tbsp. extra-virgin olive oil
- 3 cups bread flour plus extra for dusting (I use Bob's Red Mill Artisan Bread Flour)
- 1 tsp. kosher salt
- yellow cornmeal for dusting board
- 1 28 oz. can whole peeled tomatoes
- 1 clove garlic minced
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. sugar
- 8 oz. shredded mozzarella more if you like it extra cheesy
- 1 lb. hot Italian sausage
- 1 large red onion quartered and thinly sliced
- 1 cup jarred roasted red pepper strips drained
- olive oil for drizzling
- red pepper flakes fennel seed, fresh oregano leaves, parmesan cheese - for sprinkling - if desired
Dough: Combine warm water, sugar and yeast in the bowl of a stand mixer and combine. Let sit for 5-10 minutes until mixture begins to get foamy. Add the olive oil and combine. Mix the flour and salt in a medium bowl; add to the the mixer and with the dough hook attached beat until the dough forms into a ball.
Scrape dough onto a lightly floured surface and knead gently. Form into two even balls. Transfer to two bowls sprayed with non-stick cooking spray. Cover with plastic wrap and let rise in a warm placed until doubled in size, 1-2 hours.
Sauce: Place tomatoes in a strainer. Squeeze tomatoes carefully because juice will squirt out and leave in strainer for 20 minutes. Then place tomatoes, garlic, oregano, salt, red pepper flakes and sugar in a blender and blend until smooth. Some slight chunks are ok too.
Preheat oven to 500 degrees. If you are using a pizza stone place that in the oven to preheat also.
Toppings: Remove sausage from casing and cook, in a large skillet over medium-high heat breaking into medium chunks until no longer pink. Remove from skillet and set aside.
Heat one tablespoon olive oil in medium skillet over medium-high heat. Add onion and cook for 3-4 minutes until softened. Remove from skillet and set aside.
Assembling pizza: Stretch one ball of dough into a 12 inch round on a lightly floured and cornmealed pizza peel or rimless baking sheet. Spread 1/3-1/2 cup sauce on top of the dough, leaving a 1/2 inch border. Sprinkle with 1/2 of the cheese, sausage, onion and peppers. Drizzle lightly with olive oil and then sprinkle with red pepper flakes and fennel seed. Slide the pizza onto the stone if you're using or baking sheet and bake until the crust is golden brown and the cheese is bubbly, about 10-15 minutes, rotating if needed.
Remove from oven and sprinkle with oregano leaves and parmesan cheese if desired. Transfer to a cutting board and let cool 2 minutes before cutting into slices. Repeat with second ball of dough.