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 nitrate and nitrite free pepperoni.  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.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 5 votes
Italian Sausage and Pepperoni Pizza Square Recipe Preview Image
Italian Sausage and Pepperoni Pizza
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
A homemade Italian Sausage and Pepperoni Pizza recipe with sweet Italian sausage and real sliced pepperoni plus a recipe for homemade pizza dough and tomato sauce.
Categories: Dinner
Difficulty: Easy
Keyword: best sausage for pizza, sausage and pepperoni pizza, sausage pizza
Servings: 8 slices
Calories: 310 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 1 pizza crust see recipe here
  • 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 sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup nitrate-free and nitrite-free Pepperoni sliced
  • 1 link sweet Italian sausage casing removed
  • 6 oz fresh mozzarella cheese thinly sliced
Instructions
  1. Preheat your oven to 400 degrees.
  2. 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.
  3. 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.
  4. Spread the mozzarella slices evenly across the pizza. Arrange the crumbled sweet Italian sausage and pepperoni slices over the mozzarella.
  5. 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
Nutrition Facts
Italian Sausage and Pepperoni Pizza
Amount Per Serving (1 slice)
Calories 310 Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Saturated Fat 4.3g22%
Cholesterol 22.2mg7%
Sodium 310.2mg13%
Carbohydrates 40.6g14%
Fiber 1.5g6%
Sugar 2.5g3%
Protein 12.7g25%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

23 thoughts on “Italian Sausage and Pepperoni Pizza

  1. 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. 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?

    1. 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. Hi Lacey, this is Diana from TasteSpotting!

    This pizza looks fabulous! Have you thought about submitting the recipe for the $1000 grand prize in TasteSpotting’s Johnsonville Sausage recipe contest? You can find out more details here – http://www.tastespotting.com/features/sausagespotting-win-1500-dollars-johnsonville-recipe-contest

    Would love to have you participate – cheers!

  4. 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. 🙂

    1. 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!

  5. 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!

    1. 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!

  6. 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.

    1. 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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