Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 8 oz (225 g) Italian sausage, casings removed
- 1/2 large yellow onion, thinly sliced
- 1/2 cup (120 ml) crushed tomatoes or pizza sauce
- 1.5–2.5 tbsp Calabrian chili paste, to taste
- 8 oz (225 g) low-moisture mozzarella, shredded
- 1/4 cup (25 g) grated Parmesan or Pecorino
- 2 tbsp olive oil, divided
- 1/2 tsp dried oregano, salt, and black pepper
- Fresh basil or parsley for garnish (optional)
Do This
- 1. Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or upside-down baking sheet inside. Let dough sit at room temp.
- 2. Brown sausage in a skillet over medium heat until cooked through and deeply browned; drain excess fat.
- 3. In the same skillet, cook sliced onions with a little olive oil and salt over medium-high heat until soft and caramelized at the edges, 8–10 minutes.
- 4. Stir Calabrian chili paste into crushed tomatoes with oregano, olive oil, salt, and pepper to make a spicy tomato base.
- 5. Stretch dough to a 12-inch round on a floured surface. Transfer to parchment.
- 6. Top with spicy tomato sauce, mozzarella, crumbled sausage, and roasted onions. Finish with Parmesan.
- 7. Bake 9–12 minutes until crust is deeply golden and cheese is bubbly and browned in spots. Rest 3–5 minutes, garnish with herbs, slice, and serve.
Why You’ll Love This Recipe
- Balanced heat: Calabrian chili paste brings a warm, layered spice that is bold but not overwhelming.
- Serious savory depth: Browned Italian sausage and roasted onions add richness and a hint of sweetness.
- Simple to make: Uses store-bought dough and pantry ingredients, but tastes like a specialty pizzeria pie.
- Customizable spice level: Easily dial the heat up or down to satisfy everyone at the table.
Grocery List
- Produce: 1 large yellow onion, fresh basil or flat-leaf parsley (optional), garlic (optional, for sauce)
- Dairy: Low-moisture mozzarella cheese, Parmesan or Pecorino Romano
- Pantry: Pizza dough (or ingredients to make it), Calabrian chili paste, crushed tomatoes or pizza sauce, olive oil, dried oregano, salt, black pepper, red pepper flakes (optional), cornmeal or extra flour for stretching dough
Full Ingredients
For the Pizza Dough
- 1 lb (450 g) pizza dough, homemade or store-bought, ideally rested at room temperature for 45–60 minutes before baking
For the Spicy Tomato Base
- 1/2 cup (120 ml) crushed tomatoes or plain pizza sauce
- 1.5–2.5 tbsp Calabrian chili paste, to taste
- 1 tsp olive oil
- 1/2 tsp dried oregano
- 1 small garlic clove, finely grated or minced (optional)
- 1/4 tsp fine sea salt (or to taste)
- Freshly ground black pepper, to taste
For the Toppings
- 8 oz (225 g) Italian sausage (mild or hot), casings removed
- 1/2 large yellow onion (about 3 oz / 85 g), thinly sliced
- 1 tbsp olive oil (for onions)
- 8 oz (225 g) low-moisture mozzarella cheese, shredded
- 1/4 cup (25 g) finely grated Parmesan or Pecorino Romano
- Pinch of red pepper flakes (optional, for extra heat)
For Finishing
- 1 tbsp olive oil (for brushing crust or drizzling)
- Fresh basil leaves or chopped flat-leaf parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your tools
Place a pizza stone, baking steel, or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) (or as hot as your oven safely goes) for at least 30 minutes. This high heat is key for a crisp yet chewy crust.
While the oven heats, take your pizza dough out of the fridge (if chilled) and let it rest at room temperature, covered lightly with plastic wrap or a clean towel, for at least 30–45 minutes. Relaxed dough is much easier to stretch and less likely to spring back.
Prepare a piece of parchment paper slightly larger than a 12-inch circle; this will make transferring the pizza to the hot stone much easier.
Step 2: Brown the Italian sausage
Heat a medium skillet over medium to medium-high heat. Add the Italian sausage (casings removed), breaking it up with a wooden spoon or spatula into small, bite-sized pieces.
Cook for 6–8 minutes, stirring occasionally, until the sausage is well browned and no pink remains. As it cooks, continue to break larger pieces into crumbles so they distribute evenly across the pizza.
Transfer the cooked sausage to a paper towel–lined plate to drain excess fat. Leave about 1–2 teaspoons of rendered fat in the skillet for the onions, or discard it and add fresh olive oil if you prefer.
Step 3: Roast the onions in the skillet
In the same skillet, add 1 tbsp olive oil if the pan looks dry. Add the thinly sliced onion and a pinch of salt. Cook over medium-high heat, stirring occasionally, until the onions are soft, golden, and lightly charred at the edges, about 8–10 minutes.
You want them to have some caramelized spots and deep flavor without burning. If they start to brown too quickly, lower the heat to medium. When done, remove from heat and set aside. These skillet-roasted onions will add sweetness and complexity to balance the spicy chili and savory sausage.
Step 4: Make the spicy Calabrian tomato base
In a small bowl, combine 1/2 cup crushed tomatoes, 1.5–2.5 tbsp Calabrian chili paste (start with less if you prefer milder heat), 1 tsp olive oil, 1/2 tsp dried oregano, and the finely minced or grated garlic clove if using.
Season with 1/4 tsp salt and a few grinds of black pepper. Stir until smooth and evenly mixed. Taste a small spoonful: it should be slightly salty, tangy, and pleasantly spicy. Adjust with more chili paste for extra heat or a pinch more salt if needed.
Set aside; this chili-spiked tomato base will infuse the whole pie with a deep, layered warmth rather than just surface-level spice.
Step 5: Stretch the dough
Lightly flour your work surface and your hands. Place the dough on the counter and gently press it into a flat disk with your fingertips, working from the center outward and leaving a slightly thicker rim for the crust.
Pick up the dough and stretch it over the backs of your hands, rotating as you go, letting gravity help gently pull it into a 12-inch circle. Avoid pressing out all the air; those bubbles will create a lovely, airy edge.
Place the stretched dough on the prepared parchment paper. If it shrinks back a lot, let it rest for 5 minutes and stretch again. Optionally, sprinkle a little flour or cornmeal on the parchment to prevent sticking.
Step 6: Assemble the pizza
Spoon the spicy Calabrian tomato base onto the center of the dough. Use the back of a spoon to spread it evenly, leaving about 1/2 inch of dough bare around the edges for the crust.
Sprinkle the shredded mozzarella evenly over the sauce. Scatter the browned sausage crumbles across the cheese, followed by an even layer of the roasted onions. Try to distribute everything so that each slice gets a bit of sausage, onion, and cheese.
Finish with a sprinkle of 1/4 cup grated Parmesan or Pecorino and a small pinch of red pepper flakes if you like an extra kick. Lightly brush the exposed crust with olive oil for a beautiful golden finish.
Step 7: Bake, finish, and serve
Carefully slide the parchment with the assembled pizza onto the preheated stone, steel, or baking sheet. Bake at 500°F (260°C) for 9–12 minutes, or until the crust is deeply golden, the cheese is melted and bubbly, and there are some browned spots on top.
Rotate the pizza halfway through baking if your oven has hot spots. When done, carefully remove the pizza and place it on a cutting board. Let it rest for 3–5 minutes so the cheese sets slightly and the flavors settle.
Drizzle with a little extra olive oil if desired, and scatter fresh basil or chopped parsley over the top. Slice into 6–8 wedges and serve hot.
Pro Tips
- Let the dough relax: Cold, tight dough is difficult to stretch and can tear. Give it at least 30–45 minutes at room temperature for an easier, more tender crust.
- Crank the heat: A very hot oven mimics a pizzeria deck oven. Preheating your stone or steel for a full 30 minutes is worth the extra time.
- Balance the spice: Calabrian chili paste can vary in heat. Start with 1.5 tbsp, taste your sauce, and add in small increments until you hit your preferred level.
- Brown the sausage well: Deep browning equals more flavor. Do not rush this step; golden-brown bits add fantastic savory depth.
- Do not overload the toppings: Too much cheese or sausage can weigh the crust down and make the center soggy. Aim for an even, single layer of each topping.
Variations
- Extra-cheesy four-cheese version: Add 1/4 cup crumbled ricotta or fresh mozzarella in dollops plus 1/4 cup provolone or fontina for a richer, stretchier cheese pull.
- Veg-forward twist: Swap half the sausage for sliced roasted red peppers or sautéed mushrooms to add more vegetables while keeping the savory character.
- White pie with chili oil: Skip the tomato base and instead brush the dough with olive oil and a light smear of Calabrian chili paste, then top with mozzarella, sausage, onions, and a finishing drizzle of chili-infused oil.
Storage & Make-Ahead
Leftover pizza keeps well in the refrigerator for up to 3 days. Store slices in an airtight container or wrap them tightly in foil. Reheat on a baking sheet or in a skillet over medium heat for 5–7 minutes until the crust re-crisps and the cheese melts; this tastes much better than microwaving.
You can brown the sausage, roast the onions, and prepare the spicy tomato base up to 2 days in advance. Store each component separately in airtight containers in the fridge. When ready to bake, bring toppings closer to room temperature while the oven preheats, then assemble and bake as directed.
Pizza dough can also be made ahead and refrigerated for up to 3 days (check your dough recipe for specifics). Let chilled dough sit at room temperature before stretching.
Nutrition (per serving)
Approximate values for 1 of 4 servings (will vary with exact ingredients and thickness):
Calories: ~520 kcal; Protein: ~25 g; Carbohydrates: ~46 g; Fat: ~26 g; Saturated Fat: ~11 g; Fiber: ~3 g; Sodium: ~1150 mg.
