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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.

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

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

Find it online: https://thefamilycooking.com/sausage-pesto-pizza-recipe/