Joy the Baker

Spicy Sausage and Sweet Pepper Pizza

by 104 Comments

IMG_2912

‘All good pizzas come in pairs.’  Isn’t that an old English proverb?

I’m sure it is… because it’s totally true.

This is the sister pizza to the Hatch Chili and Fresh Corn No-Knead Pizza I made a few weeks back.  The recipe makes two glorious pizzas… a fact that is nothing short of glorious, especially considering the upcoming Friday.  I’m a firm believer that everyone should eat pizza, on a couch, off of a paper towel on Friday.  Is that a basic human right?  No.  Oh how I wish it were.

IMG_2870

Jim Lahey’s no-knead pizza dough recipe is full of grace.  It’s forgiving and super simple.  There’s no reason to be intimidated as long as you’ve got a bowl and wooden spoon.  For step-by-step photos, let the Hatch Chili and Fresh Corn No-Knead Pizza be your guide.

Then… bust out the peppers.  I like the red and yellow because they’re sweeter than the green peppers.

The shine on the baking sheet is a good dose of olive oil.

The oil keeps the dough from sticking to the pan, and creates a wonderfully crispy and thin crust.

IMG_2882

Toppings include pizza sauce (totally store-bought), crushed red pepper flakes, cooked spicy Italian sausage, sliced sweet peppers, and shredded mozzarella.

Excuse my mouth drool.

IMG_2889

Welcome to the fun part.

IMG_2895

The pile-on.

Pizza sauce is coaxed nearly to the edge of the pizza.  Cheese is sprinkled.  Sausage bits are arranged.  Peppers are placed.

IMG_2900

This pizza just needs a solid 20 minutes in an unbearably hot oven, and all your Friday night Pizza and Movie Night dreams are achieved.

The crust is thin and crisp, allowing you to inhale three slices with ease.  Sausage and peppers create a spicy and sweet dichotomy that could probably win a Nobel Peace Prize.

It’s simple and classic.  It’s so good your oven will probably thank you for the experience.

Spicy Sausage and Pepper Pizza

makes 2 pizzas

inspired by Jim Lahey and Shutterbean

Print this Recipe!

2 3/4 cups bread flour

1 cup whole wheat flour (or 3 3/4 cups bread flour)

2 1/2 teaspoons active dry yeast

3/4 teaspoon salt

3/4 teaspoon granulated sugar

1 1/2 cup warm water

extra virgin olive oil for the pan

In a medium bowl, whisk together flour, yeast, salt, and sugar.  Add warm water all at once.  Using a wooden spoon, work the mixture together until fully incorporated.  If necessary ditch the spoon and work the mixture together with your hands.  The dough will be slightly shaggy.

Cover the dough with plastic wrap and a clean kitchen towel.  Let rise at room temperature for 2 hours.

After resting, dump the dough out onto a lightly floured work surface.  Divide in half.  If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer.  Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.

Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil.  Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  The dough should be very this.  If the dough tears, don’t worry, just press it back together.

Top with:

3/4 cup pizza sauce

1 1/4 cup shredded mozzarella cheese

1/2 teaspoon crushed red pepper flakes

2 uncooked spicy sausages, de-cased and sautéed until cooked through

thinly sliced red and yellow peppers

Place a rack in the upper third of the oven and preheat oven to 500 degrees F.

Top pizza with sauce (all the way to the edges) cheese, and toppings.

Bake for 18 to 20 minutes until the edges are charred and bubbling.  Remove from the oven.  Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula.  Serve immediately.  

Reader Interactions

Comments

  2. Pamela

    I feel the exact same way about Friday nights, now if only I could get the boyfriend to agree with me..

    –pizza looks delicious by the way, definitely adding it to my ever-growing list of recipes to try

    Reply

  5. Arthur!

    Lovely! I am glad to see your well-used pan! My friends fuss that I don’t get replace mine with shiny new pans. No need to add to the landfill and take away from my bank account! :-)

    Reply

  9. Rebecca

    This looks so yummy! I subscribe by email and love getting your recipes straight to my inbox – although it makes my mighty hungry – even though it is only 10am! Have a great day! and thanks for all the great recipes!
    Rebecca
    Heronscrafts.blogspot.com

    Reply

  11. Marine

    I made this the other night – using gluten free whole wheat bread flour (which is basically regular GF flour but already has salt and xanthan gum in it). It didn’t rise quite as much as it should have – but that only means it took a bit more work to spread it out on the pan. No worries though, it came out delicious and I could have eaten the whole thing but I was good and shared it!

    Reply

  13. Margherita

    Letting the pizza dough rest is a tip I’ve learned recently and it does make a major difference. I use cold water instead of warm water. It’s a tip that a friend from Naples passed along, he said that you don’t want to activate the yeast with the water temperature but just with the heat coming from working the dough with your hands. I was not sure about it but it worked perfectly.
    Anyway, I love your choice of toppings here, looks divine!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up