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Sausage Diavolo Pizza

 Sausage Diavolo Pizza
Brought to you by Johnsonville® Sausage
4-6 ServingsPrep: 10 min; Cook: 30 min


  • 1 pkg Johnsonville® Hot Italian Sausage Links
  • 1 refrigerated dough, rolled out thin
  • 1 Tbsp. extra virgin olive oil
  • 3/4 tsp. dried red pepper flakes
  • 5 cloves fresh garlic, peeled and minced
  • 3/4 cup onion, chopped
  • 12 cherry tomatoes, halved
  • 1 long, sweet red pepper, cut into rings
  • 1 can (14 oz.) crushed tomatoes
  • 1 1/2 cups dry white wine
  • Sea salt and pepper
  • 1/2 tsp. dried oregano
  • 3 Tbsp. Italian parsley, chopped
  • 1 cup Italian blend shredded cheese
  • 1 cup shredded Parmesan cheese
  • Other fresh herbs such as basil (optional)


  • Position oven rack to center and preheat to 450°. Lightly oil a
  • pizza pan and roll out crust, thin.
  • In a large skillet, heat oil and sauté sausage and red pepper flakes
  • until browned. Remove from heat, drain fat, cool slightly and chop.
  • Add garlic and onion to skillet and cook about five minutes until
  • onion is soft. Add cherry tomatoes, canned tomatoes, wine and

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Sausage Diavolo Pizza (continued)

Directions (continued)

  • oregano. Season with salt and pepper to taste. Let simmer about 20
  • minutes, stirring when necessary, until cherry tomatoes are soft and
  • sauce thickens. Add parsley and sausage back into skillet. Remove
  • from heat. Top pizza crust with sausage mixture, grated cheeses and
  • red pepper slices. Bake 8-10 minutes. Remove from oven, sprinkle
  • with fresh herbs, cut and enjoy! Yield: Serves 4-6.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.