Sausage and Bell Pepper Pizza

Name: Sausage and Bell Pepper Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound (450 g) pizza dough (store-bought or homemade), at room temperature; ¾ pound (340 g) bulk Italian sausage (hot or mild); 1 whole (200 g) large red bell pepper, cored, seeded, and cut into ½-inch (1.3 cm) wide strips; 1 whole (200 g) large yellow bell pepper, cored, seeded, and cut into ½-inch (1.3 cm) wide strips; 1 whole (150 g) medium yellow onion, thinly sliced into half-moons; 2 cups shredded (200 g) whole milk mozzarella cheese, shredded; ¾ cup (180 ml) pizza sauce or marinara; 2 cloves minced (6 g) garlic, minced (optional); 1½ tablespoons (22 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (1 g) dried oregano (optional)

From the MyKitchenBank Kitchen

A classic American-style pizza topped with browned Italian sausage, sautéed bell peppers and onions, and melted mozzarella on a chewy, crispy crust. The sausage is cooked until crumbly and well-browned, the vegetables are soft and slightly caramelized, and the whole pie bakes until the crust is golden and the cheese is bubbly. Serve hot and cut into slices.

Prep: 20 min
Cook: 30 min
Wait: 5 min
Total: 55 min
Makes: 1 pizza (4 slices)

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Ingredients

4 servings

1 pound (450 g) pizza dough (store-bought or homemade), at room temperature
¾ pound (340 g) bulk Italian sausage (hot or mild)
1 whole (200 g) large red bell pepper, cored, seeded, and cut into ½-inch (1.3 cm) wide strips
1 whole (200 g) large yellow bell pepper, cored, seeded, and cut into ½-inch (1.3 cm) wide strips
1 whole (150 g) medium yellow onion, thinly sliced into half-moons
2 cups shredded (200 g) whole milk mozzarella cheese, shredded
¾ cup (180 ml) pizza sauce or marinara
2 cloves minced (6 g) garlic, minced (optional)
1½ tablespoons (22 ml) olive oil
to taste kosher salt
to taste freshly ground black pepper
½ teaspoon (1 g) dried oregano (optional)

Equipment (5)

14-inch (35 cm) round pizza pan or baking sheet
10-inch (25 cm) skillet
Large bowl
Wooden spoon
Instant-read thermometer (optional but helpful)

Steps

Before you start

Preheat your oven to 475°F (245°C) at least 15 minutes before baking
If using store-bought dough, remove it from the fridge 20 minutes before shaping so it's easier to stretch
Have all toppings prepped and measured before you start cooking the sausage

1
Brown the sausage
- Heat the 10-inch skillet over medium-high heat.
- Add the bulk Italian sausage (no oil needed—it will release its own fat as it cooks).
- Break it apart with a wooden spoon and stir occasionally, cooking for 6–8 minutes until the sausage is no longer pink and is browned in spots.
- Pour off excess fat if needed, leaving about 1 tablespoon in the pan.
- The internal temperature should reach 160°F (71°C).
- Season lightly with salt and pepper.
- Transfer to a plate and set aside.
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Ready when: Sausage is crumbly, no longer pink, and has golden-brown spots; internal temperature reaches 160°F (71°C)
Tip: Don't skip pouring off excess fat—it keeps the pizza from becoming greasy.
2
Sauté the vegetables
- Add the olive oil to the same skillet with any remaining sausage fat.
- Add the sliced onion and cook over medium heat, stirring often, for 4–5 minutes until softened and beginning to turn golden.
- Add the red and yellow bell pepper strips and minced garlic (if using), and cook for another 4–5 minutes, stirring often, until the peppers are tender but still hold their shape.
- Season with a pinch of salt and pepper.
- You want them soft but not mushy.
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Ready when: Onions are soft and golden; peppers are tender and lightly caramelized at edges
Tip: If the pan looks dry, add a splash of water to prevent sticking. The vegetables should be soft enough to cut with a fork.
3
Shape the dough
- Place the pizza dough on a lightly oiled 14-inch pizza pan or baking sheet.
- Starting from the center, gently stretch and press the dough outward to fill the pan evenly, creating a thin, even layer about ¼ inch thick.
- Leave a slight rim around the edge if you like a crispier crust edge.
- Don't worry about perfect symmetry—rustic is fine.
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Ready when: Dough fills the pan evenly and bounces back slightly when you press it
Tip: If the dough resists stretching, let it rest for 2–3 minutes, then try again. Warm dough is harder to shape.
4
Spread sauce and cheese
- Spread the pizza sauce evenly over the dough, leaving a ½-inch border around the edge.
- Sprinkle half the shredded mozzarella (about 1 cup / 100 g) evenly over the sauce.
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Ready when: Sauce covers the dough; first layer of cheese is distributed
Tip: Use the back of a spoon or ladle to spread the sauce in a thin, even layer so the dough doesn't tear.
5
Top with sausage and vegetables
- Scatter the browned sausage evenly over the cheese.
- Distribute the sautéed peppers and onions across the pizza, letting any pan juices drizzle over them.
- Sprinkle the remaining mozzarella (about 1 cup / 100 g) on top.
- Finish with dried oregano if using, and a few cracks of black pepper.
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Ready when: Toppings are evenly distributed and final cheese layer is applied
Tip: Don't overload the pizza—too many toppings can make the crust soggy. Aim for a thin, even layer.
6
Bake until goldenOven 475°F / 245°C
- Place the pizza in the preheated 475°F (245°C) oven.
- Bake for 14–16 minutes until the crust is golden brown on the bottom (you can peek by lifting a corner with a spatula), the cheese is bubbly and lightly browned in spots, and the sauce is bubbling at the edges.
- The internal temperature of the pizza should reach about 190°F (88°C) at the center if you want to check it.
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Ready when: Crust is golden brown; cheese is bubbly and lightly browned; sauce bubbles at edges
Tip: If the crust is browning too fast but the cheese isn't melted yet, lower the oven temperature to 450°F and give it 2–3 more minutes.
7
Cool and serve
- Remove the pizza from the oven and let it rest on the pan for 2–3 minutes.
- This allows the cheese to set slightly and makes it easier to cut.
- Slice into 4 pieces and serve hot.
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Ready when: Cheese firms up; pizza is cool enough to cut and eat
Tip: Use a pizza cutter or sharp knife, and slice while the pizza is still hot for the cleanest cuts.

Good to know

Tips

Brown the sausage fully before adding it to the pizza; raw or undercooked sausage releases moisture during baking, which can soften the crust.
For a crispier crust, use a pizza stone preheated in the oven. Place it on the bottom rack for the first 5 minutes, then move the pizza to a rack in the middle of the oven for even baking.
If your oven tends to bake unevenly, rotate the pizza halfway through baking (after 7–8 minutes) so it browns evenly on all sides.
Don't skip sautéing the peppers and onions—raw vegetables release too much moisture and can make the pizza soggy. Cooking them down concentrates their flavor and removes excess water.

Make ahead

You can brown the sausage and sauté the vegetables up to 1 day ahead; store them separately in airtight containers in the fridge. Assemble and bake the pizza just before serving for the best crust texture and melted cheese.

Storage & reheating

Leftover pizza keeps in an airtight container in the fridge for up to 3 days. Reheat slices in a 350°F (175°C) oven for 5–7 minutes until warmed through and the crust is crispy again. You can also reheat individual slices in a skillet over medium heat for 2–3 minutes per side until warm and the crust is crispy.

Substitutions

bulk Italian sausage (hot or mild) → ground beef or ground spicy chorizo. Beef will be milder and less seasoned; chorizo will be spicier. Brown the same way and use the same amount.
large red bell pepper → 1 large green bell pepper. Green peppers are slightly more bitter and firm; they'll take about 1 minute longer to soften.
whole milk mozzarella cheese → low-moisture mozzarella or a blend of mozzarella and provolone. Low-moisture mozzarella browns faster; a blend adds complexity and prevents the crust from getting soggy.
pizza sauce or marinara → crushed San Marzano tomatoes mixed with 1 tablespoon olive oil and salt to taste. Fresh tomato sauce will make a slightly wetter pizza; use a bit less (about ½ cup) to prevent a soggy crust.