Sausage and Peppers Quarter Sheet Pan Pizza
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1662
- Total Fat
- 70
- Saturated Fat
- 17
- Carbohydrates
- 206
- Dietary Fiber
- 12
- Sugar
- 9
- Protein
- 48
- Cholesterol
- 74
- Sodium
- 1355
- Total: 1 hr 55 min (includes rising time)
- Active: 20 min
Ingredients
Olive oil, for greasing and brushing
1/2 recipe Foolproof Pizza Dough, recipe follows
1/4 cup jarred pizza sauce
1 cup shredded mozzarella
3 ounces spicy breakfast sausage
2 to 3 mini sweet peppers, sliced
1 medium jalapeño pepper, sliced (seeds and all)
2 teaspoons Italian seasoning
Fresh basil leaves, for garnish
Foolproof Pizza Dough:
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for the bowl
Directions
- Lightly grease a quarter-sheet pan with olive oil. Preheat the oven to 500 degrees F.
- Roll or stretch the dough to the edges of the sheet pan. Add the pizza sauce to the middle of the crust and spread the sauce with a spoon, leaving 1/4 inch of exposed crust along the edge. Top the sauce with the mozzarella. Break the sausage into nickel-size chunks and place around the pizza. Distribute the peppers and jalapeño and sprinkle over the Italian seasoning.
- Brush the exposed crust with olive oil, then bake until the crust is golden, the cheese is melted and the sausage is cooked through, 12 to 14 minutes.
- Remove from the oven and garnish with the fresh basil. Serve straight from the pan.
Foolproof Pizza Dough:
- Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for about 10 minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour, about 2 minutes. Pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass, about 10 minutes.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.