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A nourishing and hearty winter season pizza, combining fried up and crumbled sausage stuffing and roasted onions and bell peppers, highlighted with a hint of additional accents and spices and topped with different cheeses and fresh herbs and a little story about how I organize my prepping and cooking !

Please understand, I never begin slicing & dicing & frying & baking to make just one meal for one night, even if it’s for several people. 

I’ve given you the recipe and ingredients for 1 extra-large thin-crust pizza for 4 people but in fact, I prepared much, much more stuff. 

One day, I made enough pizza sauce for 10 pizzas by doubling my initial recipe and storing single and double servings of the still-hot pizza sauce in equally hot sterilized jars, to be stored in the refrigerator for the next few months of pizza making.

On another day, I used a block of basic or neutral flavored sausage stuffing meat, instead of individual sausages that one removes from their casings, and I prepared 4 times as much of that sausage stuffing meat preparation, reserving one quarter of it for this pizza and vacuum sealing 3 additional portions to be frozen for 3 future pizzas or pasta sauces.

On that same day, I prepared and cooked up 1 kilogram of peppers and onions at a time, especially since I’m using different colors of bell peppers and onions, to be used for other pizzas as well as other dishes too. All of this is either preserved, while still hot in jars, in oil, or vacuum sealed in usable portions and refrigerated, if they’re going to be used much sooner.

I’ve shown you how to make several different pizzas in the past few years. None of them are artistic nor sparsely topped like snacks or appetizers, but rather like nourishing meals, obviously very laden with toppings. Over the years, I’ve decreased the ratio between the toppings and the dough, where initially, the toppings I used weighed double what the dough weighed. 

Recently, I’ve settled for equal weights of the toppings to the dough weight, simply because we’re not as hungry in the evenings as we used to be many years ago … I guess it’s age. Oh well.

Enjoy the meaty pizza & optimize your food prepping style … :)

pizza with sausage meat & roasted peppers & onions

01.02.2025

8 slices x 150 grams each

ingredients

pizza dough :

  • 650 grams pizza dough (see recipe here, but increase all ingredient quantities by 10%)

pizza sauce :

meat topping (total cooked weight = 100 grams) :

  • 125 grams (1 cup) raw sausage meat, neutral or basic flavor
  • 15 ml (1 tbsp) olive oil
  • 5 grams (1 tsp) garlic, crushed
  • 1 gram (½) anchovy, chopped
  • 1 gram (1) bay leaf, whole
  • 1 gram (¼ tsp) fine sea salt
  • 0,5 gram (¼ tsp) fennel seeds, ground
  • 0,25 gram (1/8 tsp) coriander seeds, ground
  • 0,25 gram (¼ tsp) dried oregano leaves
  • 0,5 gram (¼ tsp) mixed peppercorns, ground
  • 22,5 ml (1 ½ tbsp) white wine

vegetable toppings (total cooked weight = 150 grams): 

  • 30 ml (2 tbsp) recuperated cooking juices & fats (strained from cooked sausage meat)
  • 125 grams mixed bell peppers, long slices
  • 125 grams red onions, long slices
  • 1 gram (¼ tsp) fine sea salt

cheeses & fresh herbs toppings : 

  • 250 grams (2 cups) mozzarella cheese, low moisture block, coarsely grated
  • 45 grams (½ cup, tightly packed) parmigiano reggiano cheese, freshly grated
  • 2 grams (1 tbsp) fresh basil leaves
  • 1 gram (½ tbsp) fresh oregano leaves

instructions

  • prepare the dough the night before (or earlier) and let it rise slowly in the refrigerator, before using
  • *note : kneading the dough several times, after it rises, will provide a crispier dough, so if you can, flour it, deflate it and re-knead and if it has over-risen by accident several hours before baking, then sprinkle it with flour and knead it again and let it rise 2 hours at room-temperature before using …
  • prepare the pizza sauce, reserve the amount needed and store the rest of the hot pizza sauce in serving sizes in hot sterilized jars, turned upside-down until cooled down and then turned back upright and refrigerated for up to several months, for your next pizzas
  • heat up the olive oil in a large pan, sear the meat on both sides (before breaking it up), then break it up into smaller bits, add the bay leaves, anchovy and all spices and cook at medium-high heat for several minutes until lightly browned, then add the white wine and cook for an additional  2 minutes and remove everything from the pan, strain the meat and collect any cooking juices and fats
  • *note : if your sausage stuffing meat is not neutral and very flavored with hot spices, fennel seeds, etcetera, then feel free to not add any additional spices …
  • preheat the oven to 200°C
  • place the cooking juices and fats back, with some salt, inside the pan and cook the sliced peppers and onions at medium-high heat for 5 minutes until glossy and slightly softened, then remove from the pan and transfer the vegetables to a large rimmed baking pan covered with baking paper
  • bake the sliced peppers and onions for 15 minutes until less plump, set aside to cool (and strain if necessary) 
  • prepare the cheeses and fresh herbs and set aside
  • preheat the oven to 230°C, remove the rack (which you will not need) in order to use the floor of the oven as the baking surface
  • open up and shape the dough, on a 40-45 cm pizza baking dish, sprinkled with cornmeal and flour and create a 2-3 cm thicker edge
  • spread the pizza sauce onto the dough (avoiding the raised edges), sprinkle ¾ cup of the mozzarella cheese on top of the sauce, lay the roasted onions and peppers on top, evenly sprinkle the cooked sausage meat on top, then add the remaining 1 ¼ cups of grated mozzarella cheese, the fresh herbs and the grated parmesan cheese on top
  • bake the pizza for 10-15 minutes maximum, rotating the dish and letting any accumulated steam escape every 4-5 minutes and remove and let cool down for 5 minutes, then slice and serve, accompanied by a green salad with onions and fresh herbs.

recette suivante

white & creamy soffritto & sausage meat ragù sauce with tagliatelle

white & creamy soffritto & sausage meat ragù sauce with tagliatelle

The most delicately flavored and comforting winter pasta dish I’ve ever made, using basic sausage meat and that wonderful prepared in advance, pre-cooked and jarred onion-carrot-celery sauce...

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