Italian Sausage & Artichoke Cheese Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
4 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Italian
Italian Sausage & Artichoke Cheese Pizza
Description
This pizza recipe starts with a lightly greased pizza pan and pre-baked pizza or focaccia dough, which forms a sturdy base. The Italian sausage is cooked separately after being removed from its casing and chopped small to ensure even browning and flavor development. Artichokes, sun-dried tomatoes, and sliced olives add briny, tangy notes that complement the richness of the sausage.
Half the mozzarella cheese is sprinkled over the pre-baked crust, followed by the cooked sausage and vegetables, and then topped with the remaining cheese. Baking briefly at a high temperature melts and browns the cheese to meld the toppings together. Fresh arugula is added after baking to provide a peppery, fresh contrast.
Leftover pizza can be stored covered in the refrigerator. To maintain texture, remove arugula before reheating to prevent wilting. Reheating in an air fryer crisps the crust, while a microwave offers a quicker but less crispy option.
Ingredients
- 1 pizza dough or focaccia dough or Best Pizza Dough Recipe
- 2-3 Italian sausage mild or hot
- 3 Artichoke whole, under oil, drained and sliced
- 4-5 sun-dried tomatoes drained and sliced if under oil
- ½-¾ cup mozzarella cheese shredded, firm, divided
- 15 black olives sliced
- ¼-½ cup arugula chopped; also known as rucola or rocket
Instructions
- Pre-heat oven to 450F / 180C lightly grease a pizza pan.
- Place pizza or focaccia dough on the pan, brush lightly with olive oil. Bake for approximately 10 minutes (or until lightly golden).
- While the pizza is baking, in a medium saucepan add ½ tablespoon olive oil and Italian sausage (removed from the casing and chop into small pieces) cook until browned, drain.
- Remove the pizza dough from the oven and sprinkle with half the mozzarella cheese, top with the drained sausage, sliced artichoke, sun-dried tomatoes, chopped olives, a little sprinkle of basil and oregano, top with the remaining mozzarella.
- Bake in the oven until the cheese has melted approximately 3-5 minutes. Top with shredded rucola if desired. Enjoy!
Notes
- Store leftovers covered and refrigerated to preserve freshness.
- Remove arugula before reheating to prevent it from wilting.
- Use an air fryer for reheating if you prefer a crispy crust, or microwave for a faster option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 42mg | 14% |
| Sodium | 1480mg | 62% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 24mg | 2% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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