Chicken Sausage and Green Pepper Pizza

Holy guacamole! I know “they” said it was going to be a bad winter, but geez! Record breaking snow in January only to be followed by ushering in February with another 5-7 inches…plus sleet. (There are currently ice chunks falling from the sky.) Its enough to make even the most sane person contemplate hibernation. Under a nice toasty comforter. With her beautiful puppy/personal heater. And perhaps emerge only after the first signs of spring…

Okay, I am done complaining now. Sometimes you just have to talk about these things so you can move on.

This pizza has my husband’s name written all over it! Remember the sausage and goat cheese pasta I shared during the fall? It is pretty popular around these parts and was the inspiration for this pizza. Plus, it solves the pizza conundrum of meat lovers vs. veggie lovers; there is a topping for everyone. And aren’t good relationships all about compromise, anyway? Thursday night has unofficially become pizza night and I am always on the look out for new and delicious combinations; if you have a good one please send it my way!


  • 1 ball pizza dough (I used homemade wheat dough this time)
  • 1/2 c. tomato sauce
  • 1/2 tsp. dried oregano
  • 1 generous c. mozzarella cheese
  • 2 green bell peppers
  • 3/4 lb. chicken sausage (I used Trader Joe’s Italian red wine and cheese flavor)

Preheat oven to 400 degrees F.


Preheat a skillet to medium heat and add ground sausage (if the sausage is in casing like mine just split the casing with a knife and remove it). Brown the sausage breaking it up into little crumbles as you go.


Roll out pizza dough to fit your pizza stone, baking sheet, or pizza pan; whatever floats your boat! Spread tomato sauce all over the dough leaving a 1 inch border around the edges. Sprinkle with dried oregano (adding a sprinkle of crushed red pepper flakes wouldn’t hurt either). Cover the tomato sauce with a generous sprinkling of shredded mozzarella cheese.


Distribute the cooked chicken sausage crumbles evenly over the cheese. Slice bell peppers into rings because they look so pretty. Who says pizza can’t be decorative?!


Bake for 20-25 minutes until the cheese is bubbly and golden brown, the sausage begins to crisp on top, and the bell peppers are tender.


This pizza is hearty from the whole grain crust, earthy from the bell peppers, and slightly spicy from the sausage. It might even rival the local pizza restaurant…enjoy!

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