Italian Sausage and Pepperoni Pizza

18 comments… add one

  1. Miss Becky September 27, 2010, 7:43 am

    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.

    Reply
    1. lacey - a sweet pea chef September 27, 2010, 7:52 am

      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 :)

      Reply
  2. Big Boys Oven September 27, 2010, 2:18 pm

    a truly delicious italian pizza, I like it!

    Reply
  3. delicieux September 27, 2010, 9:23 pm

    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!

    Reply
    1. lacey - a sweet pea chef September 28, 2010, 7:00 am

      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!

      Reply
  4. Winnie September 29, 2010, 10:03 pm

    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. :)

    Reply
    1. lacey - a sweet pea chef September 30, 2010, 10:42 am

      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!

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  5. Jazz Rules November 3, 2010, 9:11 pm

    All you need to do is add bacon and this would be perfect!!

    Reply
    1. lacey - a sweet pea chef November 3, 2010, 10:13 pm

      Haha! You and my husband would get along well. He thinks bacon makes EVERYTHING better. Most times, it is hard to disagree :)

      Reply
    1. lacey - a sweet pea chef November 11, 2010, 6:44 am

      Thanks, Diana, for the suggestion! I have already submitted this recipe to TasteSpotting before, but I will check out your site to see if it can be submitted specially for this contest. Thanks again!

      Reply
  6. Silvia February 17, 2011, 7:17 am

    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?

    Reply
    1. lacey - a sweet pea chef February 17, 2011, 2:05 pm

      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.

      Reply
  7. Diane January 11, 2012, 6:26 pm

    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!

    Reply
  8. Judith Foyabo January 11, 2012, 7:28 pm

    Hi lacey! I love the recipeand so do my kids.they want to eat it every single day! Too bad my husband don’t like chese, he would love it.

    Reply

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