pizza-sausage-peppers

Pizza with sausage and sweet peppers

This delicious pizza with sausage and sweet peppers and a homemade tomato sauce bakes up beautifully with a crispy outer layer.

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Pizza has got to be one of the most popular dish to come out of Italy. With infinite possibilities from the crusts, toppings, cheeses and sauces. It is so much fun to make and in less time than you might think.

This pizza with sausage and sweet peppers is a family favorite. The combination of mildly spicy sausage and slices of sweet red bell peppers is a delicious combination. The dough bakes up just beautifully! Soft and airy on the inside with a crunchy, crispy outer layer.

My mom would make pizza once a week for us. There was no ordering in or take out in our family…it just was not done! She would say “che vergogna”, what a disgrace! So now like a good Italian girl, I too make my own pizza once a week.

If you have never made pizza before do give it a try. There is something so comforting from creating dough from scratch!

For The Dough You Will Need:

  • 2 cups warm water
  • 4 tbs olive oil
  • 4 to 5 cups of all purpose flour
  • 1 tbs sugar
  • 1 tsp kosher salt
  • 1 packet “quick rise” instant yeast (Fleischmann’s) 8 grams
  • 2 eggs

In a medium size bowl, stir together 3 cups of the flour, sugar, salt and the yeast.

Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. If your water is not warm enough the yeast will not activate. Too hot and it will kill the yeast. Stir the warm liquids in the flour mixture with a wooden spoon. Add in the 2 eggs and stir very well. Stir in another cup of flour. Invert onto a well floured counter and knead for about 5 minutes working in the last cup of flour a bit at a time just until the dough is soft and smooth. You may not even need the whole last cup of flour.

Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap. Let it rise till it doubles in size for about 1 1/2 to 2 hours. On a sunny day I place my bowl of pizza dough on my dinning table where the sun comes shining through. It rises beautifully and works every time ! On a not so sunny day I let my dough rise on my kitchen counter right under one of the spotlights from underneath the kitchen cabinets. Works like a charm!

While the dough is rising prepare the pizza sauce and toppings.

For The Pizza Sauce:

  • 1  28 oz. ground tomatoes (preferably San Marzano)
  • 1  tablespoon of lemon juice
  • 3  to 5 cloves of garlic, minced
  • 2  tsp each of dried oregano, basil and parsley ( if using fresh, increase to 1 tbs) each
  •  kosher salt and black pepper to taste

Stir all the ingredients in a bowl. Note that I did not put the exact measurement of salt. It should really be at your taste. I add a scant teaspoon of kosher salt. The sauce yields 31/2 cups but you will only need 1 1/4 cup to top the pizzas. You can freeze the rest for future use for up to 6 months.

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For The Topping:

  • 3 links of mild Italian sausage (about 1 pound)
  • 2 tsp olive oil
  • 1 medium onion sliced thinly
  • 2 medium size red bell peppers, sliced (set aside)
  • 4 cups grated or shredded mozzarella (set aside)

Heat the olive oil in a fry pan and brown the sausage with the sliced onions together, breaking up the sausage with a wooden spoon for about 10 minutes. Let cool.

When the dough is ready, transfer it on a well floured counter and cut it in half. Working with one half at a time, roll the dough out to fit your pan. I use two 16″ round perforated pans and I roll it out with a well floured rolling pin and on a floured counter. If the dough seems to resist rolling just let it rest for a minute then continue rolling it out. A perforated pizza pan does not need to be oiled. If you do not have a round pizza pan you can use a cookie sheet which has been oiled.

Use 1 1/4 cup of the pizza sauce divided among the two pizzas.The back of a spoon works well for spreading the sauce on the pizza. Proceed to fill the pizzas with the mozzarella, sausage and the red peppers.

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pizza-sausage-peppers

Bake in a preheated oven @ 450* for 20 minutes or until the crust is golden and the cheese has melted.

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Pizza with Sausage and Sweet Peppers
 
This pizza with sausage, sweet peppers and a homemade tomato sauce bakes up beautifully with a crispy outer layer.
Author:
Cuisine: Italian
Serves: Yields 2, 16" pizzas
Ingredients
  • PIZZA DOUGH
  • 2 cups warm water
  • 4 tbs olive oil
  • 4 to 5 cups of all purpose flour
  • 1 tbs sugar
  • 1 tsp kosher salt
  • 1 packet "quick rise" instant yeast (Fleischmann's) 8 grams
  • 2 eggs
  • PIZZA SAUCE
  • 1 28 oz. ground tomatoes (preferably San Marzano)
  • 1 tablespoon of lemon juice
  • 3 to 5 cloves of garlic, minced
  • 2 tsp each of dried oregano, basil and parsley ( if using fresh, increase to 1 tbs) each
  • kosher salt and black pepper to taste
  • PIZZA TOPPING
  • 3 links of mild Italian sausage (about 1 pound)
  • 2 tsp olive oil
  • 1 medium onion sliced thinly
  • 2 medium size red bell peppers, sliced (set aside)
  • 4 cups grated or shredded mozzarella (set aside)
Instructions
  1. In a medium size bowl, stir together 3 cups of the flour, sugar, salt and the yeast.
  2. Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. If your water is not warm enough the yeast will not activate. Too hot and it will kill the yeast. Stir the warm liquids in the flour mixture with a wooden spoon. Add in the 2 eggs and stir very well. Stir in another cup of flour. Invert onto a well floured counter and knead for about 5 minutes working in the last cup of flour a bit at a time just until the dough is soft and smooth. You may not even need the whole last cup of flour.
  3. Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap. Let it rise till it doubles in size for about 1½ to 2 hours. On a sunny day I place my bowl of pizza dough on my dinning table where the sun comes shining through. It rises beautifully and works every time ! On a not so sunny day I let my dough rise on my kitchen counter right under one of the spotlights from underneath the kitchen cabinets. Works like a charm!
  4. While the dough is rising prepare the pizza sauce and toppings.
  5. Heat the olive oil in a fry pan and brown the sausage with the sliced onions together, breaking up the sausage with a wooden spoon for about 10 minutes. Let cool.
  6. When the dough is ready, transfer it on a well floured counter and cut it in half. Working with one half at a time, roll the dough out to fit your pan. I use two 16" round perforated pans and I roll it out with a well floured rolling pin and on a floured counter. If the dough seems to resist rolling just let it rest for a minute then continue rolling it out. A perforated pizza pan does not need to be oiled. If you do not have a round pizza pan you can use a cookie sheet which has been oiled.
  7. Use 1¼ cup of the pizza sauce divided among the two pizzas.The back of a spoon works well for spreading the sauce on the pizza. Proceed to fill the pizzas with the mozzarella, sausage and the red peppers.
  8. Bake in a preheated oven @ 450* for 20 minutes or until the crust is golden and the cheese has melted.

 

Yields 2, 16″ pizzas

6 Comments

  1. carmie ciampanelli

    Great instructions and looks delicious!!!!! You should take house calls to cook for house parties!!!!!

  2. I must try this recipe with the sausage!!!

  3. I tried it yesterday with friends and it was delicious. On one of them we added a few extra veggies and everything was good. Ty 🙂