Spicy Sausage Pizza with Calabrian Chilies & Honey

Ingredients

• 227 g (½ pound)homemade or shop-bought pizza dough, at room temperature
• 15 ml (1 tablespoon)extra-virgin olive oil
• 2 clovesgarlic, minced
• 180 ml (¾ cup)whole peeled tomatoes with sauce
• 1 mediumRoma tomato, thinly sliced
• 170 g (6 ounces)mozzarella cheese
• 120 ml (½ cup)cooked hot Italian sausage
• 15 ml (1 tablespoon)Calabrian chilli paste
• 5 ml (1 teaspoon)chopped oregano
• 10 ml (2 teaspoons)Parmesan cheese
• 30 ml (2 tablespoons)honey

Instructions

1. 1

   Heat the oven

   Preheat the oven to 260°C (500°F), with a pizza stone on the centre rack.

2. 2

   Shape the dough

   On a lightly floured surface, roll the dough into a fairly thin circle about 25 cm (10 inches) across. Set it on a piece of baking parchment on a pizza peel. If you do not have a stone and peel, prepare the dough on a lightly greased baking sheet.

3. 3

   Add the tomato

   Rub the olive oil and minced garlic over the dough, including the edges. Spread the tomatoes and their sauce over the dough, leaving a border of about 2.5 cm (1 inch).

4. 4

   Top the pizza

   Arrange the sliced tomato over the sauce, then add the mozzarella. Distribute the cooked sausage evenly, dot the chilli paste around the pizza and sprinkle the oregano over the top.

5. 5

   Bake and finish

   Bake for 10 to 15 minutes, until the crust is golden brown and the cheese is bubbling. Take the pizza out of the oven, sprinkle it with Parmesan and drizzle with honey.

6. 6

   Slice and serve

   Cut the pizza into even slices and serve warm.

What is spicy sausage pizza?

Pizza has roots in Italian cooking, while sausage, chilli and honey make this version a lively mix of savoury, heat and sweetness. Calabrian chilli paste brings concentrated chilli flavour, and the honey is added after baking so its sweetness stays distinct.

A hot oven helps the thin base turn golden as the mozzarella melts. Leaving a clear border around the tomato sauce also gives the crust room to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1765 calories, 82g protein, 167g carbs, 88g fat.

The dough and tomato sauce provide most of the carbohydrates, while olive oil, mozzarella, sausage and honey contribute much of the fat and energy. The sausage and cheeses supply much of the protein. Balance the plate with a generous green salad or another vegetable side.

Choosing the toppings

Dough: Bring it to room temperature before rolling so it is easier to stretch into a thin circle. The recipe allows either homemade or shop-bought dough.

Tomatoes: Whole peeled tomatoes with their sauce form the base, while fresh Roma tomato adds another layer on top. Avoid spreading the sauce right to the edge.

Sausage and chilli: The sausage is already cooked before it goes on the pizza. Dot the chilli paste around the surface so its heat is distributed rather than concentrated in one spot.

Getting a thin, even base

Roll the dough to about 25 cm (10 inches) across and keep it fairly thin, as directed. A lightly floured surface helps prevent sticking while you shape it.

Parchment makes it easier to move the assembled pizza from a peel. If you do not have a peel and stone, use the lightly greased baking sheet specified in the method.

Baking until ready

Oven heat: Preheat to 260°C (500°F) with the pizza stone on the centre rack. Starting with a hot stone helps the base bake as the toppings cook.

Doneness: Bake for 10 to 15 minutes and look for a golden-brown crust and bubbling cheese. The exact point within that range depends on how your oven and baking surface perform.

Finishing with honey

Add the Parmesan and honey after the pizza comes out of the oven, as the method directs. The warm surface softens the cheese and lets the honey drizzle easily over the toppings.

Slice and serve while warm so the melted mozzarella and crisp crust are at their best.

What to serve alongside

A crisp green salad or lightly dressed leaves offer a fresh contrast to the rich cheese and sausage. Keep the side simple so the pizza’s chilli, tomato and honey flavours remain the focus.

For a fuller meal, serve it with a vegetable side such as roasted courgette or peppers.

Recipe notes & tips

• Let the dough come to room temperature before rolling so it is easier to handle.
• Leave the 2.5 cm (1-inch) border clear of sauce to help the crust brown.
• Use a pizza peel with parchment to make transferring the topped dough simpler.
• Spread the cooked sausage evenly so each slice gets some.
• Add the honey after baking to keep its sweet flavour distinct.
• Check the pizza at 10 minutes, then continue baking if the crust is not yet golden.

Variations

• More heat: Add extra Calabrian chilli paste in small dots before baking.
• Milder topping: Use less chilli paste for a gentler finish.
• Fresh herbs: Add extra chopped oregano after baking for a more pronounced herbal note.
• Vegetable side: Serve with roasted peppers or courgette alongside the pizza.
• Cheese finish: Add a little more Parmesan after baking if you prefer a stronger savoury topping.

Common mistakes to avoid

• Cold dough: It can be harder to roll; bring it to room temperature first.
• Thick base: It may not bake as evenly; roll the dough fairly thin as directed.
• Sauce on the edge: It can hinder browning; leave a border of about 2.5 cm (1 inch).
• Uneven sausage: Some slices may miss the topping; spread it evenly over the pizza.
• Skipping the preheat: The stone needs to be hot; preheat it in the oven at 260°C (500°F).
• Honey before baking: Its flavour can get lost in the oven; drizzle it on after baking.

How to store

Refrigerate leftover slices in an airtight container and eat within 3 days. Reheat in a hot oven until warmed through and the crust has crisped again.

Frequently asked questions