Name: Classic Italian Sausage and Peppers New York Pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 slices
Cuisine: Italian-inspired cuisine
Ingredients: 1 lb pizza dough (store-bought or homemade, for a 12-14 inch pizza); 1 lb italian sausage (mild or hot, casings removed); 2 pcs bell peppers (any color, thinly sliced); 1 pcs onions (medium, thinly sliced); 2 tsp garlic (minced); 2 tbsp olive oil; 0.5 cup tomato sauce (pizza sauce or crushed tomatoes with seasoning); 1.5 cup mozzarella cheese (shredded, low-moisture, whole-milk); 0.5 cup provolone cheese (shredded); 2 tbsp parmesan cheese (grated, for finishing); 0.5 tsp dried oregano; salt (to taste); black pepper (to taste)

A beautifully charred New York-style pizza, topped generously with vibrant chunks of Italian sausage, sweet bell peppers, and melted mozzarella cheese, rests on a rustic wooden surface.

Indulge in the quintessential taste of New York with this classic Italian sausage and peppers pizza. This recipe captures the essence of a true New York pie, starting with a thin, hand-stretched crust that achieves that unique airy yet chewy texture. Each slice is generously piled with a rich, tangy tomato sauce, a melty blend of mozzarella and provolone cheeses, and robust slices of savory Italian sausage. Sweet bell peppers and onions are sautéed to perfection, adding a flavorful counterpoint, while a hint of garlic and oregano infuse aromatic depth. Crowned with a final sprinkle of grated Parmesan, this pizza delivers a comforting and impressively flavorful experience, perfect for sharing a slice or two, just like in a bustling New York pizzeria.

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min
Servings: 8

Instructions

Preparation

1Preheat your oven to the highest possible temperature (usually 500-550°F / 260-290°C) with a pizza stone or steel inside for at least 45-60 minutes.
2In a large skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease and set aside.
3In the same skillet, add 1 tablespoon of olive oil. Add the thinly sliced bell peppers and onions. Sauté for 5-7 minutes until softened, then add the minced garlic and cook for another minute until fragrant. Season with salt and pepper. Combine with the cooked sausage and set aside.

Assemble & Bake

1Lightly dust a pizza peel with semolina flour or cornmeal. Stretch or hand-toss the pizza dough into a 12-14 inch circle, aiming for a thin center and slightly thicker edges.
2Spread the tomato sauce evenly over the dough, leaving a 1/2 inch border for the crust. Sprinkle with dried oregano.
3Distribute half of the mozzarella and provolone cheese blend over the sauce. Then, evenly spread the sausage and pepper mixture over the cheese. Top with the remaining mozzarella and provolone blend.
4Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven.
5Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Cooking times may vary depending on oven temperature and crust thickness. Rotate the pizza halfway through baking if needed for even cooking.
6Remove the pizza from the oven, transfer to a cutting board, and sprinkle with grated Parmesan cheese. Let rest for a few minutes before slicing and serving.

Instructions

Preparation

1Preheat your oven to the highest possible temperature (usually 500-550°F / 260-290°C) with a pizza stone or steel inside for at least 45-60 minutes.
2In a large skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease and set aside.
3In the same skillet, add 1 tablespoon of olive oil. Add the thinly sliced bell peppers and onions. Sauté for 5-7 minutes until softened, then add the minced garlic and cook for another minute until fragrant. Season with salt and pepper. Combine with the cooked sausage and set aside.

Assemble & Bake

1Lightly dust a pizza peel with semolina flour or cornmeal. Stretch or hand-toss the pizza dough into a 12-14 inch circle, aiming for a thin center and slightly thicker edges.
2Spread the tomato sauce evenly over the dough, leaving a 1/2 inch border for the crust. Sprinkle with dried oregano.
3Distribute half of the mozzarella and provolone cheese blend over the sauce. Then, evenly spread the sausage and pepper mixture over the cheese. Top with the remaining mozzarella and provolone blend.
4Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven.
5Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Cooking times may vary depending on oven temperature and crust thickness. Rotate the pizza halfway through baking if needed for even cooking.
6Remove the pizza from the oven, transfer to a cutting board, and sprinkle with grated Parmesan cheese. Let rest for a few minutes before slicing and serving.

Nutrition Information

Calories: 451 kcal
Protein: 25 g
Fat: 23 g
Carbs: 39 g

Nutrient	Per serving
Calories	451 kcal
Protein	25 g
Fat	23 g
Carbs	39 g

Tips

A super hot oven is key for a crispy New York style crust; ensure your pizza stone or steel is fully preheated for best results.
Don't overload your pizza! A hallmark of New York style is the balance of toppings for that foldable slice.