Italian Sausage and Pepperoni Pizza

Are you ready to be shocked?  Okay, here it goes…

Italian Sausage and Pepperoni Pizza recipe by Lacey Baier, a sweet pea chef

Dustin and I have never agreed on what type of pizza we like best.  I know.  Crazy, huh?  How can we still be together if we can’t agree on something as vital to a marriage as pizza?

Now, you know we both love our pizza.  But, no matter what, Dustin will always be an Italian Sausage and Pepperoni pizza kinda guy.  Me?  I like pretty much everything under the sun variety.  I bounce around from the Hawaiian to the Vegetarian to the Works (pretty much a vegetarian with sausage and pepperoni) to the Greek to the Fresh Tomato with Basil to the …  I imagine you get my point.

Italian Sausage and Pepperoni Pizza

As for the “Italian Sausage and Pepperoni” pizza, I guess I just never really liked the only-meat toppings this style offers.  Funny…since that’s pretty much the main reason why Dustin loves it. Add some breakfast bacon and maybe some salami and he’s in heaven.

Italian Sausage and Pepperoni Pizza

Well, one day, I decided to embrace Dustin’s beloved pizza.  But…in my own way.  I wasn’t going to use mediocre Italian sausage or cheap, thin pepperoni like what usually comes on Dustin’s pizzas.  Nope.  Instead, I was going to buy some freshly made sweet Italian sausage links from my butcher and some cured Boar’s Head pepperoni from the deli.  Yep, my way.

I remember the look on Dustin’s face when I told him my plans to make his favorite pizza at home.  Total brownie points for Lacey.

Italian Sausage and Pepperoni Pizza recipe by Lacey Baier, a sweet pea chef

Well, long story short: the pizza was fantastic.  I used fresh mozzarella and made my Simple Tomato Sauce and Homemade Pizza Dough, which are always winners in our home.  I have to say — this pizza now contends for the position of my favorite homemade pizza.  It was that good.  I’ve already made it again.  Twice.

Italian Sausage and Pepperoni Pizza

recipe yields one medium pizza

1 Pizza Crust
1/2 cup tomato sauce (see my recipe, use your own or buy pre-made)
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 Boar’s Head Natural Casing Pepperoni, sliced
1 link sweet Italian sausage, casing removed
6 oz. fresh mozzarella cheese, thinly sliced

**Note: Whenever I make homemade pizza, I make two whole pizzas.  I find this is the best use of the ingredients and pizza dough.  So, if you’d like, just double the amounts above for two pizzas.  You probably won’t even have to buy hardly any extra ingredients.

Directions

Preheat your oven to 400 degrees.

Heat a non-stick skillet to medium-high heat. Cook Italian sausage until well-browned, making sure to break into bite-size pieces. Once browned, allow to cool. Set aside for later.

Spread the tomato sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.

Spread the mozzarella slices evenly across the pizza. Arrange the crumbled sweet Italian sausage and pepperoni slices over the mozzarella.

Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Slice pizza and serve.

 

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

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Comments

  1. Diane says

    Love love love love this recipe. it is super easy to make it and i am actually in the process right now! The smell is a amazing and its coming together with ease! Thanks!

  2. Silvia says

    Lacey,
    I just discover this website and I LOVE IT. In respect to Bread or All-Purpose Flour, you mention that Bread Flour will make the dough more chewy. This past weekend I made pizza and bought Bread Flour because of all the searching and reading about the perfect flour for Pizza. I did get a crunchy dough, though even though everywhere it says that the hight gluten will make a chewier crust. Could it be that I made a thin crust? What is your thought on making chewy or crusty pizza?

    • says

      Hi Silvia. Very good question. You are correct: it is still quite easy to have a crunchy, rather than chewy, crust when you use bread flour. You are also right that this likely had to do with the thickness of your pizza crust, as a thinner crust definitely will get crunchy more quickly. The recipe I have posted on my site gives a slightly crunchy, slightly chewy crust most of the time (though it also depends on the weather — gotta love dough, right?). I hope this helps normalize the issue you had. I’d suggest you try playing around with it to see what you like the best and how thick you want to make it. Please let me know if you have any other questions.

  3. says

    I love your photos! I am new to making pizza from scratch (just made my first attempt about a week ago), and am on the look-out for new things to try for next time.

    Just checked out your pizza dough recipe too — the recipe that I used was really similar to yours (from Wolfgang puck), except his recipe called for all-purpose flour rather than bread flour — do you happen to know what difference bread flour makes?? I was thinking of trying a different flour mix (whole wheat? spelt?) for next time.

    Looks great! Love your step-by-step photos. :)

    • says

      Hi Winnie! Thanks so much for your kind words. Bread flour has a higher gluten count than all-purpose flour which helps make the dough be more chewy and pliable. Any type of flour would probably work…I just prefer the bread flour. I have also made this same recipe with whole wheat flour with good results, though.

      Good luck with your pizzas!

  4. says

    This looks like a fantastic pizza, and definitely one my boyfriend would enjoy given his love of sausages.

    Given I’m vegetarian it’s impossible for us to agree on one pizza. He loves pizza with meat, meat and more meat, while I love a pizza with a plethora of vegies,including asparagus, which he can’t stand. At least this way we never have to fight over the last piece!

    • says

      Haha, way to look at the bright side! I had never thought of the benefit before of not fighting over the last piece. Good point! :) I think Dustin would cringe if I tried putting some asparagus on a pizza, too.

      Thanks for commenting!

  5. says

    Hi Lacey
    this looks so dang good. I’m currently transitioning to a vegan diet and you are making this very difficult! It will be a gradual process, and I’m needing to use up a lot of dairy in my fridge, so I think I will splurge this evening and make one of these pizzas, using up my fresh mozzarella and the remaining tomatoes from the garden. I’m leaving out the meat and going with veggies only, but hey, I’m trusting this is going to be delicious anyway! Your sauce is beautiful. I love me some pizza.

    • says

      Hi Miss Becky! Good luck with your vegan transition. I’m sorry I don’t really have a lot of vegan recipes to share as of yet. I agree: can’t let fresh mozzarella go to waste! I bet the pizza will be delicious nonetheless…it is pizza, after all :)

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