Peperonata and Sausage Pizza Recipe

Name: Peperonata and Sausage Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cornmeal for dusting; 12 oz. whole-wheat pizza dough; other prepared dough; 1 (4 oz.) Italian turkey sausage link, casing removed; 3 tsp. extra-virgin olive oil, divided; 1 cup slivered onion; 1 cup thinly sliced red bell pepper; 2 cloves garlic, minced; 1/8 tsp. crushed red pepper; 3/4 cup diced tomato; 2 tsp. red-wine vinegar; 1/8 tsp. salt; Freshly ground pepper to taste; 1 cup grated part-skim mozzarella cheese; 1/4 cup freshly grated Parmesan cheese

Servings: persons

Cornmeal for dusting
12 oz. whole-wheat pizza dough
other prepared dough
1 (4 oz.) Italian turkey sausage link, casing removed
3 tsp. extra-virgin olive oil, divided
1 cup slivered onion
1 cup thinly sliced red bell pepper
2 cloves garlic, minced
1/8 tsp. crushed red pepper
3/4 cup diced tomato
2 tsp. red-wine vinegar
1/8 tsp. salt
Freshly ground pepper to taste
1 cup grated part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

1
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500F or highest setting.
2
Coat a 12-1/2-inch pizza pan with cooking spray and dust with cornmeal.
3
Prepare Whole-Wheat Pizza Dough, if using.
4
Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes.
5
Drain and cut into 1/4-inch-thick slices.
6
Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
7
Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes.
8
Add garlic and crushed red pepper; cook, stirring, for 1 minute.
9
Add tomato and cook for 3 minutes.
10
Remove from the heat and stir in vinegar, salt and pepper.
11
Transfer to a plate and let cool.
12
On a lightly floured surface, roll the dough into a 13-inch circle.
13
Transfer to the prepared pan.
14
Turn edges under to make a slight rim.
15
Brush the rim with the remaining 1 teaspoon oil.
16
Sprinkle mozzarella over the crust, leaving a 1/2-inch border.
17
Top with the peperonata and sausage.
18
Sprinkle with Parmesan.
19
Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
20
Serve immediately.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cornmeal for dusting, 12 oz. whole-wheat pizza dough, other prepared dough, 1 (4 oz.) Italian turkey sausage link, casing removed, and more.

Yes, Peperonata and Sausage Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peperonata and Sausage Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions