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Pizza with sausage and roasted red pepper sauce, so easy and delicious! Swap your traditional tomato pizza sauce for roasted red bell peppers and you won’t believe how easy, thick, creamy and packed with flavour it is (p.s there’s no cream involved). Try something new on your next pizza night!
Pizza with sausage is always going to be good!
I love topping my pizza with sausage and especially Italian ones because they have so much flavour. I’ve tried a lot of different combinations from sausage and rosemary, spicy sausage, red onion and broccoli to sausage, pear and gorgonzola (<<< so delicious).
But one thing I haven’t tried when making a sausage pizza is swapping the typical tomato pizza sauce for something else. For this recipe, I decided to blitz up some roasted red bell peppers, tomatoes and garlic into a thick, smooth and creamy pizza sauce and omg it’s SO delicious!
Other Ways To Use This Sauce
This sauce is absolutely delicious spread on pizza but it could also be used for so many different meals such as;
- Pasta (use as a pasta sauce and dilute with reserved pasta water)
- Meatballs (toss meatballs in this sauce and have on a ciabatta)
- Chicken (Pour the sauce over grilled or breaded chicken)
- Calzone (Turn your pizza into a calzone for something different)
What Type Of Sausage To Use?
- Use good, high quality sausages (nothing under 70% pork)
- Italian sausages work great (sausages with added herbs and garlic)
- Spicy sausages would also be a great option
Tip: I add the sausage to the pizza raw. Take it out of the skin and dot it over the pizza in small amounts before baking.
How To Make Pizza With Sausage And Roasted Red Pepper Sauce – Step By Step
First make the pizza dough, you can find an in-depth tutorial for making traditional pizza dough here. If you don’t have time to make pizza dough from scratch then check out my instant pizza dough recipe (ready in 10 mins) for a great, quick thin pizza crust recipe.
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 (photos 1 & 2).
Pin this now to find it later
Pin ItOnce roasted, remove the garlic from their skins and place all the veg in a food processor or use an immersion (hand-held) blender. Blitz the peppers, tomatoes and garlic until very smooth and thick. Taste and add season if needed (photo 3).
Tip: The peppers should be slightly charred if there is a lot of black charred bits then remove some of them before blitzing.
Tip: This pizza is topped with capers, they give a sharp, saltiness that goes very well with the sweet red pepper sauce. If you don’t like capers or aren’t using them then add a little squeeze of lemon juice to the blitzed peppers so it isn’t overly sweet.
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 (photos 4-6).
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) (photos 7-9).
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Step By Step Photos Above
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Pizza with sausage and roasted red pepper sauce
Ingredients
For The Dough
For The Topping
- 2 sausages
- 2 red bell peppers
- 5-6 grape tomatoes
- 2 cloves garlic
- 2 tbsp capers
- 8.8 oz (250g) mozzarella, 2 balls
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 1 small handful rocket/arugula
- 1 tbsp semolina flour or polenta, , for dusting
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
- Recipe makes 2 large pizzas
- Overall time does not include rising time for traditional pizza dough.
- Use my Instant Pizza Dough if you’re short on time.
Using semolina flour
Semolina flour is commonly used in Italy to line trays or pizza stones before baking the pizzas. It stops the bases from sticking and gives a nice crispy crust. You can also use polenta for this or just a light dusting of regular flour.What Type Of Sausage To Use?
Use good, high quality sausages (nothing under 70% pork) Italian sausages work great (sausages with added herbs and garlic) Spicy sausages would also be a great option Tip: I add the sausage to the pizza raw. Take it out of the skin and dot it over the pizza in small amounts before baking.Roasting the peppers
The peppers should be slightly charred if there is a lot of black charred bits then remove some of them before blitzing.If not using capers
This pizza is topped with capers, they give a sharp, saltiness that goes very well with the sweet red pepper sauce. If you don’t like capers or aren’t using them then add a little squeeze of lemon juice to the blitzed peppers so it isn’t overly sweet.Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG! Why have I never thought of this! A new pizza door just opened..and I’m in there! YUM!!
Hahaa, nothing better than pizza!
That red pepper sauce looks so good, I will need to try that next time! Would it be really bad to make one of these pizzas each?! Not sure I want to share.
Haha not at all!
This pizza looks amazing, I have to try that roasted red pepper sauce, and oh yeah the capers must be amazing here, superb recipe
Thanks so much Albert!
Gotta try this one! Look amazing!
Thanks Karly, hope you enjoy!
I want a slice right now. This pizza looks amazing!
Thanks so much Jacque!
I had no idea semolina gives the pizza crispy crust so thanks for the info! BTW, love the red pepper sauce! 🙂
The red pepper sauce is so yummy, great for a change!
Homemade pizza is so perfect because you get to customize it exactly how you like it! That red pepper sauce sounds delicious!
Exactly, that’s why I love it too! Thanks so much!
That red pepper sauce looks awesome – I’ll have to try it. Love your suggestion of adding capers too. Delicious!
Thanks so much Helen!
This is such a great, hearty pizza! Love that sauce 😀
Thanks so much Amanda, it’s great for something different!
This pizza looks incredible! I always crave pizza and this looks like a winner.
Thanks so much Jessica!