Easy, weeknight meal, ready in under 30 minutes. Just a few ingredients brings this sausage pizza to new heights, everyone will be asking for more
- 16 ounces fresh pizza dough find in the grocery bakery section
- 14 ounces diced tomatoes canned, drained
- 2 Tablespoons Olive oil or canola oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 16 ounces Italian sausage bulk or casings removed
- 4 Roma tomatoes sliced and salted
- 8 ounces shredded mozzarella cheese or fresh mozzarella sliced
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Preheat oven to 550 degrees. Remove pizza dough from refrigerator for 30 minutes if you have the time.
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Drain cans of tomato juice and discard. If tomato pieces are too large then squeeze them as you add to the pot to break into smaller pieces. Put all the tomato sauce ingredients into a saucepan and stir. Simmer over medium to medium low heat for about 10 minutes. Let cool.
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While simmering the tomato sauce, brown sausage over medium heat for about 10 minutes, if in casings remove and discard the casing. Breaking into small pieces and stirring every few minutes to keep from burning.
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Shape the pizza dough into (2) 12” pizzas, (4) 6” pizzas or (8) 4” pizzas. Use the palm of your hand to press into the shape and thickness you want. I like to use a rolling pin so that the dough doesn’t balloon up when baking.
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Brush crust with the olive oil, top with sauce, cheese, sliced tomatoes and cooked sausage, in that order.
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Bake for 6 minutes for 4” pizzas, 7 minutes for 6” pizzas and 8 minutes for 12” pizzas or until cheese is melted and a golden crust appears.
Smaller Tomato Pieces - I like to break up the diced tomatoes even more by squeezing the contents of the can in my hand as I put the tomatoes into the saucepan. Otherwise the tomatoes are a bit chunky.
Pizza Dough Keeps Shrinking - If you pizza dough keeps shrinking it's probably too cold, ideally you want to let the dough sit at room temperature for 2 hours. If the pizza dough still keeps shrinking back then walk away for 5-10 minutes and let the dough rest.
When shaping the dough keep in mind that the 12” pizza slices have more toppings and less dough. The smaller individual pizzas have more dough and less toppings. But the convenience of having those smaller individual pizzas makes it easy to eat on the go and to pull from the freezer when you want a quick snack.