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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Pickled peppers give this pizza a little extra zing!
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Ingredients
- 1 8-ounce can tomato puree
- 1/2 tsp. dried oregano
- 1 garlic clove, grated
- 1/2 tsp. kosher salt
- 1/8 tsp. black pepper
- 1/4 cup plus 2 tablespoons olive oil
- 12 oz. sweet Italian sausage
- 8 oz. baby bell peppers, thinly sliced into rings
- 2 lb. refrigerated pizza dough, at room temperature
- 8 oz. fresh whole-milk mozzarella cheese, thinly sliced
- 1/4 cup sliced pickled banana peppers
- 1/2 cup grated parmesan cheese
- Green salad, for serving
Directions
- Step 1Preheat the oven to 500˚. Combine the tomato puree, oregano, garlic, salt and pepper in a medium bowl. Set aside.
- Step 2Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Move the sausage to a bowl using a slotted spoon and set aside.
- Step 3Toss the baby bell peppers with 1 tablespoon olive oil in a separate bowl.
- Step 4Spread the remaining ¼ cup olive oil on a rimmed baking sheet. Stretch the pizza dough on the baking sheet to reach the edges of the pan (make sure the dough is at room temperature or it won’t stretch easily). Spread the tomato puree on the dough. Top with the mozzarella, sausage, bell peppers, pickled peppers and parmesan.
- Step 5Bake the pizza until the crust is golden brown around the edges and the cheese has melted and starts turning golden brown, 20 to 22 minutes. Let sit for 5 minutes before slicing. Serve with salad.
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