Ree likes to make her own pizza dough and keep it in the fridge for the week. All she has to do is remove a portion from the fridge, bring it to room temperature, and she’s ready to make pizza.
| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- Olive oil, for greasing and brushing
- 1/2 recipe Foolproof Pizza Dough, recipe follows
- 1/4 cup jarred pizza sauce
- 1 cup shredded mozzarella
- 3 ounces spicy breakfast sausage
- 2 to 3 mini sweet peppers, sliced
- 1 medium jalapeño pepper, sliced (seeds and all)
- 2 teaspoons Italian seasoning
- Fresh basil leaves, for garnish
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for the bowl
Instructions
- Lightly grease a quarter-sheet pan with olive oil. Preheat the oven to 500 degrees F.
- Roll or stretch the dough to the edges of the sheet pan. Add the pizza sauce to the middle of the crust and spread the sauce with a spoon, leaving 1/4 inch of exposed crust along the edge. Top the sauce with the mozzarella. Break the sausage into nickel-size chunks and place around the pizza. Distribute the peppers and jalapeño and sprinkle over the Italian seasoning.
- Brush the exposed crust with olive oil, then bake until the crust is golden, the cheese is melted and the sausage is cooked through, 12 to 14 minutes.
- Remove from the oven and garnish with the fresh basil. Serve straight from the pan.
- Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for about 10 minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour, about 2 minutes. Pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass, about 10 minutes.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1662 |
| Total Fat | 70 g |
| Saturated Fat | 17 g |
| Carbohydrates | 206 g |
| Dietary Fiber | 12 g |
| Sugar | 9 g |
| Protein | 48 g |
| Cholesterol | 74 mg |
| Sodium | 1355 mg |
Reviews
I am making this pizza for dinner tonight I will substitute the sausage for pineapple.
I was running late for dinner and somewhat dreaded making something, but this worked out perfect. It was super easy, and we loved it! We will be doing this again, and it was perfect for two.
It’s fantastic! I love the way the pizza dough is so easy too. But that horrible huge advertisement right in the middle of the recipe. Looks awful. Plus it takes much more ink and paper.