Because what’s better than classic Italian comfort food in pizza form?
Growing up, I wasn’t a big fan of sausage. Or spicy food.
Or… well… let’s just say I was a super picky eater.
Since packing up and moving to New York 11+ years ago, I’ve learned to try and enjoy almost any type of food that I encounter.
So if you would have told my teenage self that I’d end up making a killer Spicy Italian Sausage and Peppers Pizza, I probably would have looked at you like you had 3 heads.
But I’m so glad that I’ve warmed up to so many new ingredients, because creating meals like this couldn’t have happened otherwise.
This is a spin on one of our favorite Italian classics, which happens to also be one of the most popular dishes I’ve ever posted here on Big Flavors.
After my success with pizza-fying falafel, I knew this dish would be a home run.
I used my cast iron skillet to get this pizza topping nice and caramelized before baking it all on a store-bought crust on my pizza stone. It worked out beautifully.
My Italian husband was super impressed with this meal, and he has already insisted that I make it again for our Supper Club‘s upcoming Pizza Night. This one is definitely going into our regular rotation!
Because what’s better than classic Italian comfort food in pizza form?
Ingredients
Instructions
- Preheat oven to 425°F with a pizza stone on the bottom rack if you have one (you want the pizza stone to heat up with the oven).
- Heat olive oil in a large skillet, preferably cast iron, over medium-high heat. Add sausage to pan, breaking into smaller pieces with a wooden spoon while it cooks. Once the sausage is brown all over, add garlic, onions, bell peppers, oregano and wine and continue to cook, stirring occasionally, until the peppers and onions start to soften and caramelize a bit around the edges, about 15 minutes.
- Place one pizza crust on top of a pizza peel or wooden cutting board. Spread half of the pizza sauce on top of the crust, leaving a 1-inch border around the outer edges. Sprinkle half of the Parmesan cheese over top.
- Transfer pizza to the preheated pizza stone (or a baking sheet, if you're using that instead) and bake for 5-6 minutes (8-9 minutes without the pizza stone). Repeat with remaining pizza crust. Enjoy!
Notes
Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli
