This Italian Sausage and Pepperoni Pizza is a Friday night favorite, and it’s a million times better than your standard boxed pizza! This post will show you exactly what to do and how to make it—It’s Easy!
Are you ready for some juicy gossip? Listen to this…
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 marriage as pizza?
You know we both love our pizza. But without fail, Dustin will always be an Italian Sausage and Pepperoni Pizza kinda guy. Me? I like variety! I bounce from the Hawaiian to the Vegetarian to the Supreme to the…I imagine you get my point.
Dustin is the way he is because meat-only toppings are his jam. Add some breakfast bacon and maybe some salami and he’s in heaven.
Eventually, 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 found in the majority of frozen pizzas. Nope. I bought 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.
Well, turns out the pizza was fantastic. I used fresh mozzarella and made my Simple Tomato Sauce with Homemade Pizza Dough (both are consistent winners in our home).
I have to say — Italian Sausage and Pepperoni is now a strong contender for the position of my favorite homemade pizza. It was that good. I’ve already made it again. Twice.
Healthy Protein Options For Your Pizza
There are many healthy proteins for your pizza, take it from me. While pizza has gotten a bad rep in the health arena, being mindful about toppings will serve you well. Here’s my top two recommendations for healthy proteins:
- Chicken: Look no further because you can never go wrong with chicken, especially if you’re using white meat! Similar to what I did for my Alfredo Chicken Pizza, I shredded some chicken breast and garnished it on of my pizza. Not only will it keep you full longer but it is also a low-fat option packed with protein, iron, zinc, and potassium!
- Sausage: Look for options with low sugar and low sodium, as well as no nitrates or no nitrites.
- Pepperoni: Look for options with low sugar and low sodium, as well as no nitrates or no nitrites.
Should You Put Raw Italian Sausage On Pizza?
Cook it first, please! It is always important to cook Italian sausage before placing it on your pizza.
Pizza’s don’t usually take long to bake, roughly around 25 minutes. So if you add raw meats like Italian sausages, chicken, or bacon…it will simply not cook through within this short baking window. Extending the time it spends inside the oven isn’t an option either because you’ll end up with a burnt crust. So fry up the sausage first.
*Exceptions exist for smoked sausages, pepperoni, and pastrami. These you can toss on right away without pre-cooking.
What Type Of Sausage Is Good For Pizza?
Look for sausage that has low sugar and low sodium, as well as no nitrates or no nitrites. The best sausage for pizza has around 80-85% pork and 15-20% fat. That’s my rule of thumb. Of course, you can choose not to follow this rule but I’ve found it to be the sweet spot, or should I say savory spot (wink). This ratio has just the right amount of fat to add that extra oomph, but not so much that you pizza becomes super greasy and inedible.
How Can I Make A Vegan Italian Sausage Pepperoni Pizza?
I am pleased to say that – yes! – you can make a Vegan Italian Sausage Pepperoni Pizza. In fact, it’s easy! When making this pizza vegan-style, switch the Italian sausage and pepperoni with plant-based substitutes. You can even try making your own vegan sausage and pepperoni at home with some chickpeas, tofu, and tempeh.
Gone are the days when we found vegan meat alternatives lacking. Just a few years ago, if you were vegan and craved that meaty pizza flavor, you’d be mostly out of options and out of luck. But lately I’ve been impressed by all of the company’s stepping up with new alternatives. Do you feel the same?
How Do I Store This Pizza?
You can store your pizza and save it for later just like supermarkets keep a stockpile of frozen pizzas.
Just partially bake your dough (to prevent it from being sticky or soggy) and add the toppings to the dough. Remember that if you’re adding meats like sausage or chicken, be sure to cook it first. Now wrap your pizza with parchment paper or foil. Voila! Keep it in your freezer for the next time you need a fast and kid-friendly meal.
More Healthy Pizza Recipes:
- Alfredo Chicken Pizza
- Pizza Margherita
- Chicken Marinara Pizza
- Best BBQ Chicken Pizza
- Grilled Pizza with Maple Onion Jam
Are your kids tired of having the same boxed pizza from that store in the corner? Easy! This post will show you how to change up your Friday night menu with a yummy Italian Sausage and Pepperoni Pizza!
- 2 ½ cups whole wheat pastry flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 cup water
- 1 tbsp olive oil
- 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
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
I added 1 teaspoon of oil in the pan to brown the sausage.
Break up the sausages into little chunks before adding it to the plan, because it's a lot more difficult to crumble them once cooked.
I used a pizza paddle and stone to make the Italian Sausage Pepperonni
If you plan to use one make sure that you build the pizza on the paddle.
Remember to flour the paddle well so can easily transfer the pizza into the oven.
I stretched the dough into an 11 ½ to 12 ½ inch round, maybe 1/8 to ¼ inch thick which you are free to adjust based on your preference.
If you don't have a paddle no worries, you can flip your baking sheet the other way around instead.