Classic Italian Sausage Pizza

Win them over with a classic—the Italian sausage pizza with a crispy thin crust topped with red onions, bell peppers, large chunks of Italian sausage and a blend of Italian cheeses that will have everyone asking for “amore.”

Classic Italian Sausage Pizza

Classic Italian Sausage Pizza

Ingredients

Serves
6

Step 1

1

12" Par-Baked Die-Cut Extra Crispy Thin Pizza Crust, No Edge 

Step 2

3 oz

FC Italian Style Pork Crumbles

Step 3

1 tsp

Light olive oil

1 tsp

Parmesan cheese grated

2 oz

Pizza sauce commercially prepared

1 1/2 oz

Red onions fresh 1 julienne cut

2 oz

Red yellow and green bell peppers fresh 1 julienne cut

4 1/2 oz

Shredded Italian cheese blend Mozzarella Provolone Parmesan cheese commercially prepared

Show ingredients

Directions

Step 1

Reserve the crust for assembly of the pizza (keep frozen).

 

Step 2

Cover the Italian sausage and slack in the refrigerator between 32° and 36°F prior to use.

 

Step 3

To Assemble Each Pizza 1. Begin by dusting your work surface lightly with cornmeal or semolina to prevent the crust from sticking to the surface. 2. Brush 1 BONICI Extra Crispy crust evenly with 1 teaspoon of olive oil. 3. Spread 2 ounces of pizza sauce evenly over the pizza crust. 4. Top evenly with 3 ounces of Italian cheese blend, 1½ ounces of red onions, 2 ounces of bell peppers, 3 ounces of BONICI Italian Style Sausage Crumble, and 1½ ounces of additional Italian cheese blend. 5. Bake in either a convection, impinger, or deck oven until golden, crispy, and bubbly. Tip: If using a convection oven, preheat oven to 375°F and bake pizza for 6 to 8 minutes 6. Remove from the oven and sprinkle with 1 teaspoon Parmesan cheese. Cut into appropriate portions.

 

Step 4

 At-a-Glace Build 1 Pizza crust 1 tsp. Olive oil 2 oz. Pizza sauce 3 oz. Shredded Italian cheese 1½ oz. Red onions 2 oz. Bell peppers 3 oz. Italian sausage crumble 1½ oz. Shredded Italian cheese 1 tsp. Parmesan cheese

Meal
Dinner
Lunch
Cuisine
Pizza
Segment
College & University
Healthcare