Tuscan Chicken Sausage and Pepper Pizzas with Balsamic Glaze

Bring the flavors of Tuscany to your dinner table with these irresistible chicken sausage and pepper pizzas. A savory blend of Italian-spiced chicken sausage, sweet bell peppers and onions is piled onto a crispy homemade-style crust, then topped with gooey mozzarella and a drizzle of balsamic glaze. The result is a perfect balance of savory, sweet and tangy in every bite.

Best of all, this recipe comes together in under an hour with minimal fuss. The dough rests while you prep the toppings and the pizzas bake up golden and crisp in just 14-18 minutes. Whether you’re feeding the family or hosting a casual get-together, these pizzas are sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Lightly coat a baking sheet (two for 4 servings) with olive oil. Remove pizza dough from packaging and roll on sheet to coat all over with oil (divide dough between two sheets for 4). Arrange dough balls on sheet at least 3 inches apart; cover with a clean kitchen towel. Let rest at room temperature for 20 minutes.
2. After 20 minutes, carefully press and stretch each dough ball into a rough rectangle (shapes don’t need to be perfect). If needed, use a rolling pin to help. Cover again with a clean kitchen towel and let rest 12 minutes more.
3. Meanwhile, core, deseed and dice bell pepper into 1-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Remove sausage from casing if necessary.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until beginning to soften, 2-3 minutes. Season with salt and pepper. Add sausage and half the Tuscan Heat Spice (all for 4 servings); cook, breaking up meat, until sausage is browned and cooked through and veggies are softened, 4-6 minutes.
5. After dough has rested 12 minutes, reshape each piece into larger rectangles, about 10 inches long and 5-6 inches wide. Spread dough with marinara, leaving a 1-inch border. Sprinkle with mozzarella, then top with sausage and veggie mixture. Bake on top rack until crusts are golden and crisp, 14-18 minutes (for 4 servings, bake on top and middle racks; swap positions halfway through).
6. Drizzle pizzas with balsamic glaze. Slice and serve.

Recipe Tips

FAQ

Can I use pre-shredded mozzarella?

Yes, pre-shredded mozzarella works well. For best melting, shred your own from a block.

What if I don't have Tuscan Heat Spice?

You can substitute with a mix of dried oregano, basil, rosemary, thyme and a pinch of red pepper flakes.

How do I store leftovers?

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