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Mozzarella and Suasage Pizza

Mozzarella and Suasage Pizza

Mozzarella and Suasage Pizza

This is a simple pizza, with a quick homemade sausage.



  • ½lb. Ground Beef (pork or turkey)

  • 3 cloves Garlic

  • 3 teaspoons Oregano

  • 3 teaspoons Sugar

  • 3 teaspoons Fennel Seeds

  • 1 teaspoon Cayenne Pepper

  • Salt

  • Pepper

  • Sauce

  • 1 can Tomato Paste

  • ¼ Onion

  • 1 clove Garlic

  • 3 teaspoons Oregano

  • 1 tablespoon Parsley

  • 4 teaspoons Sugar

  • 4 tablespoons Red Wine

  • 6-7 Basil leaves

  • Salt

  • Pepper

  • Mozzarella

  • Parmigiano Reggiano

  • Olive Oil

  • Pizza Dough (rustic bread recipe)



Start by mixing your ground beef with your dried spices, along with minced garlic and finely chopped parsley (this can also be done a day ahead and stored, covered, in the fridge). Next, pull off bits of the sausage mixture, and sauté them in olive oil until they are nicely browned.

When all of the sausage is cooked, set it aside, until you are ready to assemble your pizza.


Start by preheating your oven to 500 degrees, preferably with a pizza stone, for at least 20 minutes.

Next, prep your pizza sauce. Start by sautéing sliced onions in olive oil, until they are caramelizced. Next, add minced garlic, followed by tomato paste.

Allow the tomato paste to caramelize a bit, then add your oregano. Deglaze the pan with red wine, and add enough water to bring the sauce to a nice consistency. Add chopped parsley, a pinch of sugar, and season with salt and pepper.

When the sauce has reached the proper consistency, remove it from the heat, and add chopped basil.

Next, roll out your dough to the thickness that you’d like, and use a fork to poke holes in the middle of the pizza, where the sauce and toppings will sit.

When that’s done, add a layer of your tomato sauce (as much or as little as you like). Next, add your sliced mozzarella (sliced into medallions), and sausage. Add some grated Parmesan cheese, then bake it at 500 degrees for 7-8 minutes.

When your pizza is done, add a drizzle of olive oil, and finish with a few fresh basil leaves.

Dish and Photo by Adrian Rodriguez

Content Disclosure: HGC This post contains 100% human generated content that contains no AI input (derivative or otherwise).

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