Pizza with Sausage and Sweet Peppers and a homemade tomato sauce. This thick crust pizza is topped with Italian sausages and pan roasted red bell peppers.
Keyword homemade pizza sauce, italian sausage, pizza, sweet peppers
Prep Time 1hour
Cook Time 25minutes
Resting Time 1hour30minutes
Total Time 1hour28minutes
Servings 216 inch pizzas
4 to 5cupsof all purpose flour
1tspsaltI use fine sea salt
1packet "quick rise" instant yeastI use Fleischmann's 8 grams
1 28 ounesground tomatoespreferably San Marzano
2tspeach of dried oregano, basil and parsleyif using fresh, increase to 1 tbs each
salt and pepper to your taste
2teaspoonsextra virgin olive oil
3links of mild Italian sausageabout 1 pound
2medium onions sliced thinly
4large red bell pepperscut to 1 inch pieces
4cupsgrated or shredded mozzarella cheeseor as much cheese as you like
In a medium size bowl, stir together 3 cups of the flour, salt and the yeast.
Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. Take note that if your water is not warm enough the yeast will not activate. If it's too hot it will kill the yeast.
Stir the warm liquids in the flour mixture with a wooden spoon.
Add in the 2 eggs and stir till very well combined.
Stir in another cup of flour.
Transfer the dough onto a well floured work surface 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 and place your pizza dough in the greased bowl turning the dough to grease all over.
Cover with cling wrap and let it rise till it doubles in size, for about 1 1/2 to 2 hours.
While the dough is rising prepare the pizza sauce and toppings.
Combine all the ingredients for the pizza sauce in a medium sized bowl and stir until well combined then set aside.
You will only need half of the prepared pizza sauce divided among the two pizzas. Freeze and store the remaining half for the next use.
Heat the olive oil in a fry pan and brown the sausage while breaking up the sausage with a wooden spoon for about 10 minutes.
Transfer the sausage to a large plate and set aside.
Using the same frying pan, add in the cut sweet bell peppers and onions.
Pan roast the veggies on medium high heat for about 7 minutes with a dash of salt and pepper, adding a little olive oil only if needed.
Set aside to cool.
When the dough has risen and doubled in size, transfer it onto a well floured counter and cut it in half.
Working with one half at a time, roll the dough out on a floured work surface using a floured rolling pin and roll to fit your pan.
Transfer the rolled pizza dough to your baking pan and repeat with the second half of the pizza dough.
Note that 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 perforated pizza pan you can use a cookie sheet which has been lightly greased.
Spread the reserved pizza sauce over the the pizza dough using the back of a spoon.
Sprinkle the 2 pizzas evenly with the grated mozzarella.
Top with the sautéed sausages and pan roasted veggies.
Bake in a preheated oven @ 425 degrees F, for about 25 minutes or until the crust is golden brown and the cheese has melted.