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Pepper Sausage Pizza

 Pepper Sausage Pizza
Fresh spinach gives this recipe from our Test Kitchen a tasty twist. That leafy green plus yellow peppers, snow-white mushrooms and tomato sauce make this a colorful addition to you pizza buffet table.—Taste of Home Test Kitchen
15 ServingsPrep: 30 min. Bake: 20 min.


  • 3 to 4 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon sugar
  • 1 cup warm water (120° to 130°)
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese, divided
  • 3 cups torn fresh spinach
  • 1 can (15 ounces) pizza sauce
  • 4 cups (16 ounces) shredded mozzarella cheese, divided
  • 1/2 pound bulk pork sausage, cooked and drained
  • 1 medium onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 medium sweet yellow pepper, chopped
  • 1-1/2 teaspoons pizza seasoning or Italian seasoning
  • 3 tablespoons minced fresh basil, optional


  • In a bowl, combine 1 cup flour, yeast and sugar. Add water; beat
  • until smooth. Add the oil, salt, dried basil, pepper, 1/4 cup
  • Parmesan cheese and 2 cups flour; beat until blended. Stir in enough
  • remaining flour to form a soft dough. Turn onto a floured surface;

2 of 2

Pepper Sausage Pizza (continued)

Directions (continued)

  • knead until smooth and elastic, about 6-8 minutes. Cover and let
  • rest for 5 minutes.
  • Meanwhile, place spinach in a microwave-safe bowl; cover and
  • microwave on high for 30 seconds or just until wilted. Uncover and
  • set aside.
  • Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Spread
  • with pizza sauce; sprinkle with 2-1/2 cups mozzarella cheese,
  • sausage, onion, spinach, mushrooms and yellow pepper. Top with
  • remaining Parmesan and mozzarella cheeses. Sprinkle with pizza
  • seasoning. Bake at 450° for 20 minutes or until crust is golden
  • brown. Sprinkle with fresh basil if desired. Cut into squares.
  • Yield: 15 slices.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.