Golden Pork Sausage Pizza

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I used to think making pizza at home was way too much work. Why bother when you can just order delivery, right? But then I discovered how easy it is to throw together a pork sausage pizza on a weeknight.

The secret is using store-bought pizza dough and pre-cooked sausage. No kneading, no waiting hours for dough to rise, and no worrying about whether the sausage is done. You just roll, top, and bake. Even my kids can help with this one, and they love picking their own spots for the sausage pieces.

What Kind of Pork Sausage Should I Use?

For this pizza, you can use either regular pork sausages or Italian-style pork sausages – both will give you great flavor. Italian sausages are seasoned with fennel, garlic, and herbs, which adds a nice kick to your pizza, while plain pork sausages let you control the seasoning yourself. If you’re buying from the butcher, ask for sausages with a higher meat content since they’ll have better texture and less filler. Before adding them to your pizza, make sure to remove the casings and break the meat into bite-sized pieces so it cooks evenly and is easy to eat.

Options for Substitutions

This pizza recipe is pretty forgiving when it comes to swapping ingredients:

• Pork sausages: You can easily swap these for chicken sausages, turkey sausages, or even chorizo for a spicier kick. If you’re using pre-cooked sausages, just slice and add them directly to the pizza.
• Store-bought pizza bases: Homemade pizza dough works great if you have the time, or you can use naan bread, pita bread, or even tortillas for a thinner crust option.
• Pizza sauce: If you don’t have pizza sauce, regular tomato paste mixed with a pinch of oregano and garlic powder works perfectly. You could also use marinara sauce or even pesto for a different flavor.
• Mozzarella cheese: Feel free to mix it up with cheddar, provolone, or a pizza blend. You can also use fresh mozzarella, just pat it dry first to avoid soggy pizza.
• Cherry tomatoes: Regular tomatoes work fine – just slice them thin and pat dry. You can also skip them entirely or use sun-dried tomatoes for a more intense flavor.
• Basil or rocket leaves: Any fresh herbs like oregano, parsley, or even spinach leaves make good alternatives for that fresh green finish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sausage pizza is adding raw sausage directly to the pizza, which leads to undercooked meat and a greasy mess – always pre-cook your sausages by removing them from their casings and browning the meat in a pan first.

Another common error is overloading the pizza with sauce, which creates a soggy base that won’t crisp up properly, so stick to a thin, even layer and remember that less is more.

Don’t forget to pat your cherry tomatoes dry with paper towels before adding them to prevent excess moisture from making your crust soggy, and avoid piling on too much cheese since it can prevent the base from cooking through.

For the crispiest results, preheat your oven to its highest setting and consider using a pizza stone or placing the pizza directly on the oven rack for the last few minutes of baking.

What to Serve With Pork Sausage Pizza?

A fresh green salad is my go-to side for pork sausage pizza – something simple with mixed greens, cucumber, and a light vinaigrette helps cut through all that rich cheese and sausage. I also love serving it with some garlic bread or cheesy breadsticks for those who want to go all-in on the carbs (no judgment here!). If you’re feeding a crowd, consider adding some roasted vegetables like zucchini or bell peppers on the side, or even a Caesar salad for something a bit more filling. A cold beer or glass of red wine doesn’t hurt either when you’re enjoying this hearty pizza.

Storage Instructions

Store: Leftover pork sausage pizza keeps well in the fridge for up to 3 days when wrapped in foil or stored in an airtight container. I actually think pizza tastes pretty great cold the next day, but that might just be me! Just make sure it’s completely cooled before storing to keep the crust from getting too soggy.

Freeze: You can freeze whole cooked pizzas or individual slices for up to 2 months. Wrap each piece tightly in plastic wrap, then place in a freezer bag to prevent freezer burn. This works great when you want to make extra pizzas for busy weeknights.

Reheat: For the best results, reheat pizza slices in a skillet over medium-low heat for 2-3 minutes to crisp up the bottom, then cover with a lid for another minute to melt the cheese. You can also use the oven at 350°F for about 10 minutes, but avoid the microwave if you want to keep that nice crispy crust.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 130-150 g

Ingredients

For the pizzas:

• 4 pork or italian-style pork sausages (about 11.5 oz total)
• 2 prepared pizza crusts (about 10 inches each)
• 1/3 cup tomato pizza sauce or tomato paste
• 1/4 tsp ground red pepper flakes (optional)
• 12 cherry tomatoes, cut in half
• 1 1/2 cups shredded mozzarella cheese

For finishing:

• Extra virgin olive oil, for drizzling
• Fresh basil or baby arugula leaves, to serve

Step 1: Prepare the Oven and Pizza Bases

• 2 prepared pizza crusts (about 10 inches each)

Preheat your oven to 240°C (fan-forced) and position the racks so two trays can fit.

Arrange the two prepared pizza crusts on individual pizza or baking trays, making sure they have enough room to bake evenly.

Step 2: Spread Sauce and Add Spice

• 1/3 cup tomato pizza sauce or tomato paste
• 1/4 tsp ground red pepper flakes (optional)

Evenly spread the tomato pizza sauce or tomato paste over each pizza base using the back of a spoon or a spatula.

If you want some heat, sprinkle the ground red pepper flakes over the sauce.

I like to use just a pinch to keep a nice gentle kick without overpowering the pizza.

Step 3: Prepare and Add Sausages

• 4 pork or Italian-style pork sausages (about 11.5 oz total)

Remove the casings from the pork or Italian-style pork sausages.

Pinch off pieces of sausage and roll them into rough balls about 1 cm in diameter.

Arrange the sausage balls evenly over the sauced pizza bases.

Step 4: Add Cherry Tomatoes and Mozzarella

• 12 cherry tomatoes, cut in half
• 1 1/2 cups shredded mozzarella cheese

Cut the cherry tomatoes in half and scatter them evenly over the pizzas, nestling them between the sausage pieces.

Next, sprinkle the shredded mozzarella cheese evenly over the top of both pizzas.

This will ensure you get that perfect melt and coverage.

Step 5: Bake the Pizzas

Place the prepared pizzas in the preheated oven and bake for 12-15 minutes, or until the crusts are golden and crisp and the sausage is browned and cooked through.

I like to check them at 12 minutes to make sure the cheese doesn’t brown too much—it should be bubbling and slightly golden.

Step 6: Finish and Serve

• extra virgin olive oil, for drizzling
• fresh basil or baby arugula leaves, to serve

Remove the pizzas from the oven and drizzle a bit of extra virgin olive oil over the top for richness and shine.

Scatter fresh basil or baby arugula leaves just before serving.

For a more vibrant taste, I prefer using fresh basil!