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Spicy Sausage Pizza

Spicy Sausage Pizza

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This post is from our 3-part series exploring the Gozney Roccbox! Check out the other two posts: A Guide to the Gozney Roccbox Pizza Oven and 8 Things to Cook in a Gozney Roccbox Other Than Pizza.

When most people think of pizza, they first think of pepperoni. Of course, there’s nothing wrong with pepperoni pizza, but I’ve been experimenting with this Spicy Sausage Pizza, and I think it can hold up to any other pizza topping out there. This is especially true if you pair it with some hot honey for dipping AND cook it in a blazing hot Gozney Roccbox so the crust is crispy like a cracker! (Read my review of the Gozney Roccbox here.)

No matter how you cook it though, this pizza is a great addition to your homemade pizza arsenal.


There are many different pizza dough recipes out there, but for my money (and time) I like No-Knead Pizza Dough. Generally, I’ll make it a day in advance so it has plenty of time to rise slowly. Then I take it out at least an hour before I’m ready to make pizza so it can come to room temperature.

If you don’t want to bother with homemade dough, you can buy dough at most supermarkets these days, or if you have a local pizzeria, they will most likely sell you a few dough balls for a few bucks.


The toppings for this pizza are few, but it’s important to not over-top the pizza, especially if you are cooking it in something like a Gozney Roccbox.

Add just enough sauce to lightly coat the dough and enough cheese so the pizza is covered, but it isn’t piled up.

For the sausage, find a good quality spicy Italian sausage and tear it into very tiny meatballs. Small meatballs are important so the sausage cooks all the way through during cooking. Dot the entire pizza with these meatballs and they will cook very quickly in the hot oven.

Other than that, I like a little sprinkle of salt, pepper, and red pepper flakes on my sausage pizza. Add some fresh basil when it comes out of the oven and you are in for pizza perfection!


One of my little tips for homemade pizza (any homemade pizza!) is to make this hot honey sauce. It takes literally seconds to stir together the honey, hot sauce, and red pepper flakes and is always a hit. After you finish your pizza, dip the crust in this hot honey and you’ll never want non-honeyed pizza crust again!


If you have a Gozney Roccbox, preheat it for 10 to 15 minutes until the temperature gauge is in the orange section (roughly 600-700˚F).

Once the Gozney Roccbox is preheated, slide a topped pizza onto a lightly floured peel and then immediately slide it into the hot Gozney Roccbox. As the pizza cooks, turn it with the peel every 30 seconds or so to make sure the pizza is cooking evenly. It’ll be completely cooked in three to four minutes.

The pizza is done with the sausage is browned, the pizza is bubbling, and the crust is blistered and golden brown.


If you don’t have a Gozney Roccbox, I recommend cooking this pizza on a pizza stone in a 500˚F oven. Preheat the oven for at least 20 minutes so the pizza stone is nice and hot. Then slide the pizza onto the stone.

The pizza will need to cook for eight to 10 minutes in a traditional oven to get cooked through. This will vary to some degree based on your oven and pizza stone, so check the pizza every few minutes.

  • You could also grill your pizza following this method: How to Grill Pizza.


If you have leftover pizza (lucky!), please avoid the microwave! All that work will be wasted as your crust turns soggy in the microwave. Instead, add the pizza to a skillet and warm over medium heat. Cook for a few minutes so the crust heats up. For the last minute, add a lid to the skillet so the cheese melts. Be very careful removing the pizza from the skillet. It will be very hot!


  • BBQ Chicken Sheet Pan Pizza
  • Homemade Pepperoni Pizza
  • Spinach Artichoke Sheet Pan Pizza
  • Grilled Pizza with Red Peppers, Broccoli, and Onions
  • Easy Summer Vegetable Pizzas

Spicy Sausage Pizza Recipe


  • 2 pounds prepared pizza dough, divided into 4 balls
  • 1 cup marinara sauce, store-bought or homemade
  • 1 pound mozzarella cheese (low moisture), grated
  • 8 ounces spicy Italian sausage
  • 2 teaspoons red pepper flakes
  • Fresh basil, garnish
  • Extra flour, for rolling and throwing the pizza

Hot Honey Dip:

  • 1/4 cup honey
  • 1 tablespoon hot sauce
  • 1/2 teaspoon red pepper flakes


1 Warm the dough (if refrigerated): If your dough has been refrigerated, take it out of the fridge an hour before you want to make pizza.

Divide the dough into four balls and let them sit at room temperature so they become easier to work with. Keep the dough covered with plastic, though, so it doesn’t dry out. (If your dough was not refrigerated, divide the dough just before shaping.)

2 Preheat the Roccbox or oven: Preheat your Roccbox to 600-700˚ F (somewhere in the middle orange color); it should take about 15 minutes to preheat.

If cooking in the oven, preheat the oven to 500˚F with a pizza stone for 20 minutes so the stone is very hot.

3 Prepare the hot honey dip: Add honey to a microwave-safe bowl and heat for 10 seconds. Then stir the honey together with hot sauce and red pepper flakes. Serve the honey as a dip with any and all pizza!

4 Assemble the pizza: On a lightly floured surface, roll out one dough ball until it forms a 10-inch round. It should be pretty thin. Top the pizza with a few tablespoons of marinara sauce. I don’t like my pizzas very saucy, but add an extra spoon of sauce if you do.

Then top the pizza with four ounces of cheese and dot on two ounces of spicy sausage. Be sure to tear the sausage into very tiny meatballs so they cook quickly. Season the pizza with red pepper flakes and a tiny pinch of salt and pepper.

5 If cooking the pizza in the Roccbox: Lightly dust your pizza peel with flour and quickly slide the topped pizza onto the peel. Then slide the pizza off the peel, directly onto the hot Roccbox stone. The pizza will cook very quickly in the Roccbox. Turn it about every 30 seconds so it cooks evenly. The pizza will be done in 3-4 minutes.

6 If cooking the pizza in the oven: Slide the topped pizza onto the pizza stone and cook for 8-10 minutes until the crust is crispy and golden brown and sausage is cooked.

7 While the first pizza cooks, prepare the next pizza.

8 Cool briefly and serve: Remove the cooked pizza from the Roccbox or oven, and let it cool briefly before. Garnish with fresh basil, slice, and serve with the hot honey dip. Repeat for cooking the remaining pizzas.

REHEATING PIZZA: If you have leftover pizza, reheat the pizza in a skillet over medium heat. Cook the pizza for a few minutes so the crust stays crispy. Add a lid to the skillet for a minute so the cheese melts. Be careful removing the pizza from the skillet. It will be very hot!

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Spicy Sausage, Kale, and Goat Cheese Pizza

Pizza night looks even better with this cheesy, protein-packed recipe. This recipe is one of actress Tiffani Thiessen's many delicious creations from her best-selling cookbook, Pull Up a Chair: Recipes from My Family to Yours.

extra virgin olive oil, plus more for drizzling

large leaves Tuscan kale, ribs removed, leaves torn into 1-inch pieces

links spicy sausage, casings removed

ripe tomato, seeded and coarsely chopped

  1. Prepare pizza crust: Shape dough into large rectangle. If grilling, oil one side and grill, covered, oiled side down, on medium until slightly charred, 2 to 3 minutes turn and grill 2 minutes more. Or, bake at 475°F on cornmeal-dusted baking sheet 5 minutes. Heat oven to 400°F.
  2. Heat 1 teaspoon oil in medium skillet on medium. Add kale and cook, stirring occasionally, until beginning to wilt, 2 minutes. Add garlic and cook, stirring, 1 min. Add broth and cook until liquid has evaporated. Season with salt and transfer to bowl.
  3. Add 1 teaspoon oil to skillet and heat on medium-high. Add sausage and cook, breaking up into smaller pieces, until browned, 5 to 7 minutes transfer to paper towel-lined plate.
  4. In food processor, pulse tomato, basil, remaining 2 teaspoon oil and pinch salt until combined but still slightly chunky.
  5. Drizzle cooked pizza crust with a little olive oil. Spread tomato sauce over crust and top with kale, sausage, and goat cheese. Bake until goat cheese starts to brown and kale begins to char, 8 to 12 minutes.

Nutritional Information (per serving): About 450 calories, 19 g fat (4.5 g saturated), 14 g protein, 1,270 mg sodium, 52 g carb, 3 g fiber

Cheater’s Spicy Sausage Pizza with Burrata

Sometimes you need to give the people what they want. Which, in the case of pizza, is most definitely this cheater&rsquos spicy sausage pizza with burrata. It has plenty of meat, cheese and veggies to go around. Oh, and did we mention it&rsquos ready in about half an hour?

1 large, round flatbread or prebaked pizza crust (at least 12 inches in diameter)

4 tablespoons extra-virgin olive oil, divided

1 pound precooked spicy sausage, sliced

2 cups finely chopped broccoli

3 cups finely shredded kale

Fresh basil leaves, for garnishing

Crushed red-pepper flakes, for garnishing

Freshly ground black pepper, for garnishing

1. Preheat the oven to 450°F. Place the crust on a baking sheet and brush the surface with 1 tablespoon of the olive oil. Spread the Boursin cheese onto the crustin an even layer.

2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the sliced sausage and cook, tossing occasionally, until it&rsquos golden brown on both sides, about 5 minutes.

3. Arrange the sausage, broccoli and kale on the pizza in an even layer. Drizzle the remaining 1 tablespoon olive oil over the surface.

4. Bake until the vegetables are tender and lightly charred, 10 to 12 minutes.

5. Dollop the burrata on top of the pizza. Garnish with the basil, crushed red-pepper flakes and black pepper.


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