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Homemade Italian Sausage and Pepperoncini Pizza

A homemade pizza crust slathered with a tomato and herb pizza sauce and topped with spicy homemade Italian sausage and tangy pepperoncini.

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25 people Yepped this recipe

servings: 4

total time: 2 hours

added on 09/12/2026

recipe by: Frankie

INGREDIENTS

PIZZA DOUGH:
1 cup warm water
1 packet (2 1/4 tsp) active dry yeast
1 3/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/2 tsp salt
1 TBSP olive oil
PIZZA SAUCE:
1 1/2 pounds roma tomatoes, roughly chopped
1 tsp dried oregano
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp black pepper
ITALIAN SAUSAGE:
8 ounces ground pork
1/2 tsp ground fennel seed
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
ADDITIONAL TOPPINGS AND ASSEMBLY:
1 tsp olive oil
1 cup sliced pepperoncini
8 ounces mozzarella cheese, shredded

CONVERSION CALCULATOR

DIRECTIONS

PIZZA DOUGH:
In a large mixing bowl stir together the warm water and yeast.
Stir in the flours and salt until well combined.
Use your hands to knead the dough in the bowl for about 10 minutes or until the dough is smooth and elastic.
Form the dough into a ball then drizzle the dough with the oil and flip around to coat.
Loosely cover the bowl and set aside in a warm place to rise for 1 hour.
PIZZA SAUCE:
Place the chopped tomatoes into a large saucepan over medium-high heat then cook the tomatoes, using a spatula to break up the tomatoes, until the liquid in the pan begins to boil rapidly.
Reduce the heat to medium and simmer, occasionally breaking up the tomatoes, for about 5 minutes.
Transfer the contents of the pan to a blender or use an immersion blender and blend well.
Place a colander over a container then pour the blended tomatoes through the colander and stir the blended tomatoes until just seeds and skin remain in the colander.
Discard the seeds and skin from the colander then put the strained tomato sauce back into the saucepan over medium heat, stirring occasionally, until the sauce just begins to boil.
Reduce the heat to medium-low then stir in the oregano, salt, onion powder, garlic powder, basil, and black pepper.
Simmer the sauce, stirring occasionally, until thickened a bit, about 20 minutes.
Take the sauce off the heat and set aside until ready to use.
ITALIAN SAUSAGE:
In a large bowl mix together the sausage ingredients (ground pork, fennel, salt, garlic, onion, crushed red pepper, black pepper) until well combined.
Add the pork mixture to a skillet over medium heat and cook, while breaking up the pork, until browned and cooked through, about 10 minutes.
Take the pan off the heat and set aside until ready to use.
ASSEMBLY AND BAKING:
Preheat the oven to 450°F.
Brush a large 16-inch pizza pan or 18x13-inch baking sheet with 1 tsp of olive oil.
Stretch or roll out the dough to fit in the pizza pan.
Spread the tomato sauce evenly on the dough then sprinkle the shredded mozzarella on top.
Sprinkle the sausage and pepperoncini on top then bake in the preheated oven for about 17 minutes.