Pizza with sausage and roasted red pepper sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people
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Calories
454 kcal
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Course
Main Course
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Cuisine
Italian
Pizza with sausage and roasted red pepper sauce
Description
The Pizza with sausage and roasted red pepper sauce is built on either a traditional or instant pizza dough, which can be prepared ahead. The key feature is the roasted vegetable sauce made from red bell peppers, grape tomatoes, and garlic, all roasted until soft and lightly charred, then pureed into a thick, flavorful sauce. The raw sausage is scattered over the dough before baking, allowing the fat and seasoning to permeate the pizza as it cooks. Mozzarella cheese adds creamy texture, while capers introduce a salty tang that contrasts with the sweetness of the roasted sauce. Arugula added after baking contributes a fresh, peppery note, complementing the pizza's robust flavors. Dusting the baking surface with semolina flour prevents sticking and creates a crisp, golden crust. This pizza yields two large pies and involves roasting the vegetables and baking at a high temperature for a well-balanced combination of textures and flavors.
The sauce's slight char and the combination of sausages with capers give this pizza a distinctive sharpness and sweetness balance. It is well suited for those who enjoy homemade pizza with a vegetable-based sauce and the richness of pork sausage. The recipe facilitates hands-on involvement with dough preparation or using an instant dough to save time.
For the best results, use good-quality Italian or herb-seasoned sausages with at least 70% pork content and monitor the level of charring on the roasted vegetables to avoid bitterness. The capers can be omitted or replaced with a squeeze of lemon juice if a less briny flavor is desired. This recipe requires some advance time for dough rising if using traditional dough but can be shortened by opting for the instant dough method.
Ingredients
For The Dough
- 1 pizza dough batch, or instant pizza dough
- 1 pizza dough batch or instant
For The Topping
- 2 sausages
- 2 bell pepper red
- 5-6 grape tomatoes
- 2 cloves garlic
- 2 tbsp capers
- 8.8 oz (250g) mozzarella cheese 2 balls
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 small handful arugula also known as rocket
- 1 tbsp semolina flour for dusting, or polenta
Instructions
Pizza Dough
- First, make the pizza dough by following one of the first two links. Basic Pizza dough (traditional dough) or Instant Pizza dough (no yeast, no rise, thin crust dough).
Pizza Topping
- Preheat the oven to 180°C/350F/gas mark 4. Cut the red bell peppers in half and remove the white pith. Use two small/average sized red bell peppers or one large (in Italy they are extra large so I only need one). Cut the tomatoes in half too.
- Place them in a large baking tray with 2 cloves of garlic, drizzle with olive oil and sprinkle with a good pinch of salt and pepper. Roast in the oven for 25-30 minutes or until soft and slightly charred.
- Once roasted, remove the garlic from their skins and place all the veg in a food processor or use an immersion (hand-held) blender and blitz the peppers, tomatoes and garlic until very smooth and thick. Taste and add season if needed.
- Increase the oven temperature to 225°C/425F/gas mark 7. Sprinkle semolina flour or polenta over your baking tray (the one you're going to bake the pizzas on). Roll out your pizza dough to fit your tray, either round or rectangle and place on the tray.
- Top the pizza with roasted red pepper sauce then sausage, capers and mozzarella. Bake in a very hot oven for 7-10 minutes or until the crust is crispy and cheese is melted and bubbling. Finish the pizza with a sprinkling of rocket (arugula).
Notes
- Semolina flour or polenta dusting helps prevent sticking and creates a crisp pizza crust.
- Choose high-quality sausages with at least 70% pork for better flavor and texture.
- Italian or herb-seasoned sausages enhance the pizza’s savory notes; spicy varieties work well too.
- Place raw sausage pieces on the pizza before baking; remove casing and dot in small amounts.
- Ensure peppers are charred but not overly burnt before blending to balance sweetness and avoid bitterness.
- If you skip the capers, add lemon juice to the roasted pepper sauce to cut sweetness.
- The recipe yields two large pizzas and baking time does not include dough rising if using traditional dough.
- Use instant pizza dough for a quicker preparation alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 886mg | 37% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2040IU | 41% |
| Vitamin C | 79.4mg | 88% |
| Calcium | 230mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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