If you’re craving bold flavors and hearty toppings, Sausage and Peppers Pizza is the perfect choice. With juicy Italian sausage, sweet bell peppers, caramelized onions, and gooey mozzarella all layered on a crisp golden crust, this pizza is both comforting and satisfying. It’s the best of an Italian-American classic—sausage and peppers—served in pizza form.
Whether it’s for family pizza night, a casual weekend meal, or game-day entertaining, this recipe delivers on flavor and fun. It’s a slice that feels familiar yet exciting, rustic yet indulgent, and guaranteed to become a repeat favorite in your kitchen.
Why You’ll Love Sausage and Peppers Pizza
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Bold & Savory: Italian sausage brings smoky, herby flavor.
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Colorful & Fresh: Sweet bell peppers and onions balance the richness.
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Perfectly Cheesy: Melted mozzarella ties everything together.
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Easy to Customize: Adjust spice levels, change sausage type, or add more toppings.
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Crowd-Pleaser: A hearty pizza everyone will love.
It’s everything you love about the classic sausage-and-peppers combo—just with pizza making it even better.
Ingredients for Sausage and Peppers Pizza
This recipe makes one 12-inch pizza (2–3 servings). Double for more!
For the Dough (or use store-bought):
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2¼ teaspoons (1 packet) active dry yeast
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¾ cup warm water (110°F)
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1½ cups all-purpose flour
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½ teaspoon sugar
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½ teaspoon salt
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1 tablespoon olive oil
For the Toppings:
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2 Italian sausage links (mild or hot), casings removed
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1 tablespoon olive oil
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1 medium onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1–2 cloves garlic, minced
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1 cup pizza sauce (homemade or store-bought)
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1½ cups shredded mozzarella cheese
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½ teaspoon dried oregano
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½ teaspoon crushed red pepper flakes (optional, for heat)
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Fresh basil or parsley (for garnish)
How to Make Sausage and Peppers Pizza
Step 1: Make the Dough (if homemade)
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Dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
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Mix flour and salt in a large bowl. Add yeast mixture and olive oil.
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Stir until dough forms, then knead for 5–7 minutes until smooth.
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Place in an oiled bowl, cover, and let rise for 1 hour.
(Skip if using store-bought dough.)
Step 2: Cook the Sausage and Veggies
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In a skillet, heat olive oil over medium heat.
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Add sausage, breaking it up with a spoon, and cook until browned. Remove and set aside.
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In the same pan, sauté onions and peppers for 5–7 minutes until softened and slightly caramelized.
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Add garlic and cook for another 1 minute.
Step 3: Prepare the Oven
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Preheat oven to 475°F (245°C). Place a pizza stone in the oven if using.
Step 4: Assemble the Pizza
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Roll dough into a 12-inch round on a floured surface. Transfer to a parchment-lined baking sheet or pizza peel.
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Spread pizza sauce evenly over the crust.
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Sprinkle half the mozzarella cheese.
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Add cooked sausage, peppers, and onions.
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Top with remaining mozzarella, oregano, and crushed red pepper flakes.
Step 5: Bake the Pizza
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Bake for 10–12 minutes, until crust is golden and cheese is bubbling.
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Remove from oven, cool slightly, and garnish with fresh basil or parsley.
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Slice and serve hot.
Tips for the Best Sausage and Peppers Pizza
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Precook sausage: Ensures it’s fully cooked and adds extra flavor.
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Use a mix of peppers: Red for sweetness, green for a bit of bite.
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Don’t overload: Too many toppings can make the crust soggy.
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Go spicy: Use hot Italian sausage or add extra chili flakes for a kick.
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Char the peppers: Roast or broil for a smoky depth of flavor.
Delicious Variations
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White Pizza Style: Skip the tomato sauce, brush crust with olive oil and garlic, then top with sausage, peppers, and ricotta.
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Extra Cheesy: Add provolone or Parmesan alongside mozzarella.
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Veggie Lovers: Add mushrooms, spinach, or zucchini.
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Grilled Version: Cook pizza on a grill for smoky flavor.
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Calzone Twist: Fold dough over sausage and peppers for a handheld version.
What to Serve with Sausage and Peppers Pizza
This hearty pizza pairs perfectly with simple sides:
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Mixed green salad with balsamic vinaigrette
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Garlic knots or cheesy breadsticks
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Antipasto platter with olives, cured meats, and marinated vegetables
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Crisp Italian lager or a glass of red wine like Chianti
Make-Ahead, Storage & Reheating
Make-Ahead: Dough can be made 1–2 days in advance and refrigerated. Let it come to room temperature before baking.
Storage: Store leftover slices in the fridge for up to 3 days.
Reheating: Reheat in a 375°F oven for 8–10 minutes or in a skillet for a crisp crust. Avoid microwaving.
Freezing: Freeze baked slices in an airtight container for up to 2 months. Reheat directly from frozen.
Frequently Asked Questions
Can I use pre-cooked sausage?
Yes, but browning fresh sausage in the pan gives better flavor.
Do I need to cook peppers before topping?
Yes—sautéing removes moisture and prevents soggy pizza while adding sweetness.
Can I use a different cheese?
Absolutely. Provolone, fontina, or a sprinkle of Parmesan all work beautifully.
Can I make this pizza without tomato sauce?
Yes—try a garlic cream base or just olive oil for a lighter version.
A Bold, Hearty Slice of Comfort
With its savory sausage, colorful peppers, sweet onions, and melty cheese, Sausage and Peppers Pizza is the ultimate comfort food. It’s rustic, flavorful, and filling—everything you want from a pizza night. Best of all, it’s simple to make at home, bringing Italian-American flair right to your kitchen.
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Sausage and Peppers Pizza: A Hearty Italian-American Favorite
- Total Time: 1 hour 30 minutes
- Yield: 1 (10–12 inch) pizza (serves 2–3) 1x
Description
Sausage and peppers pizza is a hearty, flavorful take on a classic Italian-American pairing. With savory Italian sausage, sweet bell peppers, onions, and gooey mozzarella layered over a crisp crust, it’s the perfect balance of smoky, sweet, and cheesy. This pizza is ideal for a family dinner, a weekend pizza night, or as a game-day favorite.
Ingredients
For the Dough (or use store-bought):
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2 ¼ teaspoons (1 packet) active dry yeast
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1 teaspoon sugar
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¾ cup warm water (110°F / 45°C)
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2 cups all-purpose flour
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1 teaspoon salt
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1 tablespoon olive oil
For the Toppings:
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2 tablespoons olive oil
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2 garlic cloves, minced
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½ lb (225g) Italian sausage (mild or hot, casings removed)
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1 medium onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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Salt and pepper, to taste
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1 cup pizza sauce (store-bought or homemade)
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1 ½ cups shredded mozzarella cheese
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½ teaspoon dried oregano
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¼ teaspoon red pepper flakes (optional)
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Fresh basil, chopped (for garnish)
Instructions
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Make the dough: In a small bowl, combine yeast, sugar, and warm water. Let sit for 5–10 minutes until foamy. In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring until dough forms. Knead on a floured surface for 5–7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1 hour.
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Preheat the oven: If using a pizza stone, preheat the oven to 475°F (245°C) with the stone inside for at least 30 minutes. If using a baking sheet, lightly grease it.
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Cook the sausage and veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove and set aside. In the same skillet, add remaining oil, onions, and peppers. Cook for 6–8 minutes until softened. Season with salt and pepper.
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Shape the dough: Punch down risen dough and roll it into a 12-inch circle. Transfer to parchment paper (for a stone) or directly onto a baking sheet.
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Assemble the pizza: Spread pizza sauce evenly over the dough. Sprinkle with half of the mozzarella. Add sausage, peppers, and onions. Top with remaining mozzarella. Sprinkle with oregano and red pepper flakes (if using).
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Bake: Bake for 12–15 minutes, or until crust is golden and cheese is bubbling.
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Serve: Remove from oven, garnish with fresh basil, slice, and serve hot.
- Prep Time: 1 hour 15 minutes (including dough rising)
- Cook Time: 15 minutes
