Fully loaded spicy sausage and pepper pizza

Ingredients

• 200 gthick salsa
• 3pork sausages
• 100 gspicy chorizo sausage
• 1 smallred pepper, thinly sliced into rings
• 1 smallgreen pepper, thinly sliced into rings
• 1red onion, peeled and thinly sliced into rings
• 2–3 large handfulsgrated mozzarella
• 8mozzarella pearls, roughly torn
• to sprinklesweet paprika
• to drizzleolive oil
• 1 handfulrocket, to serve
• 500 g, plus extra for dustingwhite bread flour
• 360 mltepid water
• 3 tbspolive oil
• 1 tbspsugar
• 2 tspdried yeast suitable for bread makers
• 1 tspsalt
• to dustcornmeal or fine semolina

Instructions

1. 1

   Make the dough

   Check that your bread maker can handle the quantity of flour. Add the water, oil, sugar, flour, salt and yeast, in that order, then use the dough or pizza setting to mix and prove the dough.

2. 2

   Heat the oven

   Preheat the oven to its highest temperature. If using a pizza steel or stone, heat it in the oven for 45 minutes.

3. 3

   Brown the sausages

   Remove the sausage casings and dry-fry the meat in a non-stick frying pan until well browned, breaking it up with the back of a wooden spoon. Set aside.

4. 4

   Fry the chorizo

   Remove the chorizo casing and cut the sausage into discs. Dry-fry for a couple of minutes, then set aside.

5. 5

   Soften the vegetables

   In the same pan, fry the onion and peppers for 5 minutes, until slightly softened.

6. 6

   Shape the base

   Lay greaseproof baking paper on your worktop and sprinkle it with semolina. Cut the dough in half, placing the unused half in an oiled bowl, then roll the portion you are using into a circle slightly smaller than the peel.

7. 7

   Add salsa and cheese

   Spread the salsa over the dough base and scatter the grated mozzarella over it.

8. 8

   Finish the toppings

   Arrange the onion, peppers and mozzarella pearls over the base, then add the sausage and chorizo. Sprinkle with a little paprika and drizzle with olive oil. Transfer the pizza to the combi peel.

9. 9

   Bake the pizza

   Slide the pizza from the peel onto the heated pizza steel and cook for 8–10 minutes.

10. 10

    Add the rocket

    Serve the pizza topped with a little rocket.

What is sausage and pepper pizza?

Pizza has roots in Italy, while sausage, peppers and salsa give this version a hearty, modern topping combination. It pairs browned pork sausage and spicy chorizo with softened peppers, onion and two forms of mozzarella.

The dough recipe makes enough for two large pizzas, but this topping list is for one. Using half the dough for this pizza leaves the other half for another meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3290 calories, 140g protein, 290g carbs, 150g fat.

The dough and salsa provide most of the carbohydrates, while the sausages, chorizo, mozzarella and olive oil contribute much of the fat and protein. Balance the pizza with a green salad or extra vegetables on the side.

The dough and its yield

Bread-maker dough: add the ingredients in the listed order and check your machine's capacity before starting. The dough setting handles both mixing and proving.

Portioning: the dough makes two large pizzas, so cut it in half and keep the unused portion in an oiled bowl. Roll the portion for this pizza just smaller than the peel.

Build flavour in the pan

Pork sausage: removing the casings lets the meat brown in small pieces, which spread more evenly over the pizza. Break it up as it cooks and set it aside once browned.

Chorizo and vegetables: briefly fry the chorizo, then use the same pan for the onion and peppers. The vegetables need only 5 minutes, so they soften without losing all their shape.

Keep the base manageable

Semolina: dust the baking paper before shaping to help the dough move more easily. The rolled circle should be slightly smaller than the peel so it is easier to transfer.

Topping order: spread salsa first, then grated mozzarella, followed by the vegetables, mozzarella pearls and cooked meats. A light drizzle of oil and a little paprika finish the assembly.

Bake for a crisp finish

Hot surface: preheat the oven to its highest temperature and give a pizza steel or stone 45 minutes to heat if you are using one. This recipe does not specify a particular oven temperature.

Doneness: bake for 8–10 minutes. Check that the crust is cooked through and the cheese has melted before taking the pizza out.

Serve it fresh

Rocket: scatter it over the pizza just before serving so it stays fresh rather than wilting in the oven.

On the side: a simple green salad or sliced vegetables can add freshness alongside the rich cheese and sausages.

Recipe notes & tips

• Check the bread maker's flour capacity before adding the dough ingredients.
• Use the unused half of the dough for a second pizza or save it for another meal.
• Let the pizza steel or stone heat for the full 45 minutes if using one.
• Break the pork sausage into small pieces as it browns for more even topping coverage.
• Keep the rocket for serving rather than baking it on the pizza.
• Use a little flour to dust the dough if it sticks while rolling.

Variations

• Adjust the heat: use more or less sweet paprika to suit your preference.
• Change the peppers: use two peppers of the same colour if that is what you have.
• Add mushrooms: fry them with the onion and peppers until slightly softened.
• Use a different cheese: replace some of the mozzarella with a melting cheese you enjoy.
• Make it less spicy: choose a milder chorizo.

Common mistakes to avoid

• Overloading the bread maker: check that it can handle the flour quantity before starting.
• Skipping the preheat: give the steel or stone 45 minutes to heat for the recipe's stated setup.
• Leaving sausage in large clumps: break it up with a wooden spoon as it browns.
• Rolling the base too large: keep it slightly smaller than the peel for easier transfer.
• Adding rocket before baking: scatter it over the cooked pizza just before serving.

How to store

Cool leftover pizza promptly and refrigerate it in an airtight container for up to 3 days. Reheat in a hot oven until warmed through; the crust may soften when reheated in a microwave.

Frequently asked questions