Loaded Sausage and Pepper Thin-Crust Pizza with Mozzarella and Parmesan

Forget takeout and bring the pizzeria to your kitchen with this fully loaded thin-crust pizza. Topped with crumbled Italian sausage, colorful bell peppers, sweet onions and a blend of mozzarella and Parmesan, this pizza is a crowd-pleaser that’s perfect for home-gating or a fun weeknight dinner.

Get the kids involved by shaping the dough into fun football or basketball ovals or let everyone customize their own toppings. Not only is it delicious, but it’s also a budget-friendly alternative to delivery. Serve it up and watch it disappear!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

3 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

14 ounce Pillsbury™ Classic Pizza CrustView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Halve, peel and dice onion. Halve, core and dice bell pepper into ½-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until fragrant and slightly softened, 3-4 minutes. Lightly season with salt and pepper. Add sausage to pan; cook, breaking up meat into pieces until almost cooked through, 3-4 minutes (it will finish cooking in the oven). Transfer to a plate and set aside.
3. Place 3 tbsp butter, garlic powder, oregano and 1 tsp sugar in a medium microwave-safe bowl. Microwave until butter melts, about 1 minute. Whisk in tomato paste, half the vinegar (save the rest for another use) and ¼ cup water until smooth. Season with salt and pepper.
4. Open tubes of pizza crust and separate sheets at dotted line (use a knife to cleanly separate). Divide between two lightly oiled baking sheets; gently stretch into four ovals (to mimic footballs!), each about 6 by 9 inches. Evenly spread dough ovals with sauce, then top with as much sausage mixture, bell pepper, mozzarella and Parmesan as you like.
5. Bake pizzas on top and middle racks, swapping rack positions halfway through, until sausage is cooked through, veggies are lightly charred and cheese is melted, 8-10 minutes. (Pork sausage is fully cooked when internal temperature reaches 160°F.)
6. Transfer pizzas to a cutting board; slice into pieces. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with ground pork, chicken sausage or even a plant-based crumble. Adjust cooking time as needed.

Can I make this pizza ahead of time?

You can prep the toppings and sauce in advance, but it’s best to assemble and bake just before serving for the crispiest crust.

How do I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until crispy.