Best 7 Sausage Diavolo Pizza Recipes

IL DIAVOLO PIZZA

Steps:

• For the crust: In a small bowl, combine the yeast with the warm water. Let sit until it foams. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt. Mix until a smooth dough forms. The dough should be soft, not sticky (if it's sticky add more flour).
• Take the dough out of the mixing bowl, lay it on a flat surface and cover with a damp towel. Let the dough rest like this for at least 1 hour. After 1 hour, divide the dough into 2 pieces. Roll each piece into a ball and place on a flat surface. Cover each ball with a small amount of olive oil, cover with plastic wrap and let sit at room temperature for another 30 minutes. Transfer the dough to a flat surface covered with flour. Stretch each of the dough balls into a 12-inch round pizza crust.
• For the sauce: In a large saucepan, combine the olive oil and garlic. Heat on medium heat until the garlic is fragrant. Add the crushed tomatoes, basil, crushed red pepper and salt. Stir together and let simmer for at least 30 minutes. Take the sauce off the stove and let cool completely. Once the sauce is cool, add all the dried ground peppers. (Yes, that is a lot of heat!!)
• For the topping: Preheat a pizza stone in the oven to 450 degrees F. Cover each pizza crust with 1/2 cup of sauce. Top each pizza with 4 ounces mozzarella. Cover the cheese with fresh sliced habanero and jalapeno peppers to taste. For more intense heat, pile them on! Bake for 8 to 10 minutes. Strap on your seatbelt and enjoy!

DEEP-DISH SAUSAGE PIZZA

Steps:

• For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
• Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
• Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
• For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
• For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
• Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
• Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
• Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
• Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.

THE BEST SAUSAGE PIZZAS

Steps:

• Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain., Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. , Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.

DEEP-DISH SAUSAGE PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

SHRIMP AND ITALIAN SAUSAGE FRA DIAVOLO #RAGU

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, add the chopped red bell pepper, add the Ragu Pasta sauce. Heat on medium until hot. Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp (or seafood of your choice). Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add the Italian sausage and cook for 2 minutes. Add shrimp and sausage to the Ragu Pasta sauce, and stir in the chopped arugula. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

SAUSAGE DIAVOLO PIZZA

Steps:

• Position oven rack to center and preheat to 450 degrees F. Lightly oil a pizza pan and roll out crust, thin.
• In a large skillet, heat oil and saute sausage and red pepper flakes until browned. Remove from heat, drain fat, cool slightly and chop.
• Add garlic and onion to skillet and cook about five minutes until onion is soft.
• Add cherry tomatoes, canned tomatoes, wine and oregano. Season with salt and pepper to taste. Let simmer about 20 minutes, stirring when necessary, until cherry tomatoes are soft and sauce thickens. Add parsley and sausage back into skillet. Remove from heat.
• Top pizza crust with sausage mixture, grated cheeses and red pepper slices. Bake 8-10 minutes. Remove from oven, sprinkle with fresh herbs, cut and enjoy!

SAUSAGE DIAVOLO PIZZA

Steps:

• Position oven rack to center and preheat to 450 degrees F. Lightly oil a pizza pan and roll out crust, thin.
• In a large skillet, heat oil and saute sausage and red pepper flakes until browned. Remove from heat, drain fat, cool slightly and chop.
• Add garlic and onion to skillet and cook about five minutes until onion is soft.
• Add cherry tomatoes, canned tomatoes, wine and oregano. Season with salt and pepper to taste. Let simmer about 20 minutes, stirring when necessary, until cherry tomatoes are soft and sauce thickens. Add parsley and sausage back into skillet. Remove from heat.
• Top pizza crust with sausage mixture, grated cheeses and red pepper slices. Bake 8-10 minutes. Remove from oven, sprinkle with fresh herbs, cut and enjoy!