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5 from 7 votes

Pizza with sausage and roasted red pepper sauce

Pizza with sausage and roasted red pepper sauce, so easy and delicious! Swap your traditional tomato pizza sauce for roasted red bell peppers, you won't believe how easy, thick, creamy and packed with flavour it is!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 454kcal
Author: Emily Kemp


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


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).


  • 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.


Calories: 454kcal | Carbohydrates: 51g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 886mg | Potassium: 175mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2040IU | Vitamin C: 79.4mg | Calcium: 230mg | Iron: 3mg