Spicy Chicken Sausage and Bell Pepper Pizza
A make-at-home pizza that combines smoky spicy chicken sausage, colorful bell peppers, and melted mozzarella on a crisp crust. It’s simple to assemble, cooks quickly, and players well with a side salad or a cold drink. Perfect for weeknights when you want something comforting but not fussy.
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 lb spicy chicken sausage, sliced into rounds
- 1 bell pepper, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp crushed red pepper flakes
- to taste salt and black pepper
- optional fresh basil or parsley for garnish
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. If not, a sturdy baking sheet works just fine.
- While the oven heats, prepare the toppings. Slice the bell pepper into thin strips, and slice the red onion. If your sausage isn’t pre-cooked, cook it in a skillet until lightly browned on the edges. You want it flavorful but not dry.
- Roll out the dough on a lightly floured surface to a round or rectangle shape that fits your pan. Transfer to a parchment-lined sheet or a preheated pizza stone. Brush a little olive oil along the edges to help the crust crisp up.
- Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Scatter half of the mozzarella across the sauce, then add the spicy sausage slices, bell pepper, and red onion.
- Drizzle another tablespoon of olive oil over the toppings and sprinkle with crushed red pepper flakes. Season with a pinch of salt and pepper to taste.
- Top with the remaining mozzarella. Slide the pizza into the oven. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly and lightly browned.
- If you like a crisper crust, switch to the broil setting for the last 60 seconds, watching closely so nothing burns.
- Remove from the oven and let the pizza rest for a few minutes. Slice, garnish with fresh basil or parsley if using, and serve hot.