Sausage Pesto Pizza Recipe

I love how much flavor this pizza gets from a relatively simple ingredient list. Basil pesto already contains herbs, garlic, cheese, and olive oil, so I don’t need a complicated sauce.

I also like the contrast between the savory sausage and fresh-tasting pesto. Mozzarella gives me a creamy, melty topping, while Parmesan adds a salty finish that complements both ingredients.

Another reason I make this pizza is its versatility. I can add tomatoes, onions, peppers, mushrooms, spinach, or different cheeses depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pizza dough
• Italian sausage
• Basil pesto
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Olive oil
• Red onion, thinly sliced, optional
• Cherry tomatoes, halved, optional
• Garlic, minced, optional
• Crushed red pepper flakes, optional
• Freshly ground black pepper
• Fresh basil, optional
• All-purpose flour or cornmeal, for handling the dough

Directions

I start by preheating my oven to 475°F (245°C). If I’m using a pizza stone or steel, I place it in the oven while it preheats so the surface becomes thoroughly hot.

I heat a skillet over medium heat and add the Italian sausage. I break the sausage into small pieces and cook it until browned and completely cooked through.

I transfer the cooked sausage to a plate lined with paper towels so any excess grease can drain away.

I lightly flour my work surface and stretch or roll the pizza dough into my preferred shape and thickness.

I transfer the dough to a pizza pan, parchment-lined baking sheet, or prepared pizza peel.

I spread a thin layer of basil pesto across the dough, leaving a small border around the outside for the crust. I avoid using too much pesto because I don’t want excess oil to make the pizza heavy.

I sprinkle mozzarella evenly over the pesto and distribute the cooked sausage over the cheese.

When I’m using red onion or cherry tomatoes, I scatter them across the pizza. I finish the toppings with Parmesan and a little freshly ground black pepper.

I lightly brush the exposed crust with olive oil to encourage browning.

I bake the pizza for about 10 to 15 minutes, or until the crust is golden and crisp and the cheese is melted and bubbling. The exact baking time depends on the thickness of my dough and the baking surface I use.

I remove the pizza from the oven and let it rest for a few minutes before slicing.

I finish it with fresh basil, additional Parmesan, or crushed red pepper flakes when I want extra flavor.

Servings and Timing

I usually make one medium-to-large pizza with this recipe, which gives me about 4 servings. The exact yield depends on the size of my pizza dough and how I slice it.

• Prep time: 15 minutes
• Sausage cooking time: 8–10 minutes
• Pizza baking time: 10–15 minutes
• Total time: about 35–40 minutes
• Servings: approximately 4

Variations

For a spicy Sausage Pesto Pizza, I use hot Italian sausage and add crushed red pepper flakes before or after baking. I sometimes add sliced jalapenos when I want even more heat.

When I want extra vegetables, I add mushrooms, bell peppers, spinach, roasted red peppers, or red onion. I cook vegetables that contain a lot of moisture before adding them so my crust stays crisp.

For a tomato version, I add halved cherry tomatoes or thin tomato slices. I like the acidity and freshness they bring to the rich sausage, pesto, and cheese.

When I want a creamier pizza, I add small pieces of fresh mozzarella or ricotta between the sausage pieces. I can also replace some of the mozzarella with provolone or fontina.

For a chicken pesto variation, I replace the Italian sausage with chopped cooked chicken. I find this makes a slightly lighter pizza while keeping the basil pesto flavor prominent.

Storage/Reheating

I think Sausage Pesto Pizza tastes best shortly after baking, when the crust is crisp and the cheese is freshly melted.

When I have leftovers, I let the pizza cool before transferring the slices to an airtight container. I store them in the refrigerator for up to 3 to 4 days.

For reheating, I like placing the slices in a 375°F (190°C) oven for about 5 to 10 minutes. This warms the toppings while helping the crust become crisp again.

I can also reheat individual slices in a skillet over medium-low heat. I cover the skillet briefly so the cheese warms while the bottom of the crust becomes crisp.

An air fryer is another method I like for reheating pizza. I heat the slices for a few minutes until the crust is crisp and the cheese is hot.

FAQs

What kind of sausage is best for Sausage Pesto Pizza?

I usually choose mild or hot Italian sausage because its seasonings pair naturally with basil pesto and mozzarella. I remove the casing when necessary and crumble the sausage into small pieces while cooking.

Do I need to cook sausage before putting it on pizza?

I prefer cooking the sausage completely before adding it to my pizza. This makes it easier for me to drain excess grease and ensures the sausage is thoroughly cooked without relying on the relatively short pizza baking time.

Can I use store-bought pesto for this pizza?

Yes. I often use store-bought basil pesto when I want a quick pizza. Homemade pesto also works beautifully, especially when I have plenty of fresh basil available.

What cheese goes well with sausage and pesto?

I like mozzarella as my main cheese because it melts smoothly without overpowering the pesto. Parmesan adds a stronger savory flavor, while provolone, fontina, ricotta, and fresh mozzarella are also excellent additions.

How do I keep pesto pizza from becoming oily?

I spread the pesto in a relatively thin layer and avoid adding unnecessary olive oil to the toppings. I also drain the cooked sausage well before placing it on my pizza. If my pesto has a large amount of oil sitting on top, I stir it thoroughly before measuring what I need.

Conclusion

This Sausage Pesto Pizza is one of my favorite homemade pizzas when I want something different from traditional tomato sauce. The combination of basil pesto, savory Italian sausage, melted mozzarella, Parmesan, and golden pizza crust gives me a flavorful and satisfying meal

Sausage Pesto Pizza Recipe

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This Sausage Pesto Pizza combines savory Italian sausage, vibrant basil pesto, melted mozzarella, and Parmesan on a crisp golden crust. It is a flavorful homemade pizza perfect for weeknight dinners, pizza nights, or casual gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18-25 minutes
• Total Time: 35-40 minutes
• Yield: 1 medium-to-large pizza, about 4 servings
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: Italian American
• Diet: Low Calorie

Ingredients

• 1 pound prepared pizza dough
• 8 ounces mild or hot Italian sausage, casings removed
• 1/2 cup basil pesto
• 2 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/4 small red onion, thinly sliced, optional
• 1/2 cup cherry tomatoes, halved, optional
• 1 garlic clove, minced, optional
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, optional
• 2 tablespoons all-purpose flour or cornmeal, for handling the dough

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Instructions

1. Preheat the oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while preheating so it becomes thoroughly hot.
2. Heat a skillet over medium heat. Add the Italian sausage and cook for 8 to 10 minutes, breaking it into small crumbles, until browned and completely cooked through.
3. Transfer the cooked sausage to a paper towel-lined plate and allow the excess grease to drain.
4. Lightly dust a work surface with all-purpose flour or cornmeal. Stretch or roll the pizza dough into a 12- to 14-inch round or your preferred shape.
5. Transfer the shaped dough to a pizza pan, parchment-lined baking sheet, or prepared pizza peel.
6. Spread 1/2 cup basil pesto evenly over the dough, leaving approximately a 1-inch border around the edge for the crust.
7. Sprinkle the shredded mozzarella evenly over the pesto, then distribute the cooked sausage over the cheese.
8. Add the red onion, cherry tomatoes, and minced garlic if using. Sprinkle the Parmesan and black pepper evenly over the toppings.
9. Lightly brush the exposed edge of the crust with 1 tablespoon olive oil.
10. Bake for 10 to 15 minutes, until the crust is golden and crisp and the mozzarella is melted and bubbling.
11. Remove the pizza from the oven and let it rest for 3 to 5 minutes before slicing.
12. Finish with fresh basil, crushed red pepper flakes, or additional Parmesan if desired. Slice and serve warm.

Notes

• Mild or hot Italian sausage works well with basil pesto. Cook the sausage completely before adding it to the pizza and drain excess grease thoroughly.
• Homemade or store-bought basil pesto can be used. Use a relatively thin layer to prevent the pizza from becoming oily.
• For a spicy variation, use hot Italian sausage and add crushed red pepper flakes or sliced jalapenos.
• Mushrooms, bell peppers, spinach, roasted red peppers, or additional red onion can be added. Cook moisture-rich vegetables before using them.
• For extra creaminess, add small spoonfuls of ricotta or pieces of fresh mozzarella before baking.
• For a chicken pesto pizza, replace the Italian sausage with about 1 1/2 cups chopped cooked chicken.
• Store cooled leftover pizza in an airtight container in the refrigerator for 3 to 4 days.
• Reheat slices in a 375°F (190°C) oven for 5 to 10 minutes, in a covered skillet over medium-low heat, or in an air fryer for a few minutes.

Nutrition

• Serving Size: 1/4 of pizza
• Calories: 690 kcal
• Sugar: 4 g
• Sodium: 1380 mg
• Fat: 39 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 75 mg