Neapolitan Panuozzo with Sausage and Peppers

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground beef

Chicken sausage reduces fat while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more affordable and adds acidity.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a less expensive cheese option.

Preheat the oven to a high temperature.

Roast bright red peppers in a pan with a little olive oil in a hot oven until they have a charred skin, turning once for even charring.

Place the roasted peppers in a bowl and cover tightly with plastic wrap to steam and loosen the skin.

Hand pinch Italian sausage and cook in a pan until the tops are browned, ensuring they cook quickly and thoroughly.

Remove the skin from the roasted peppers and hand tear them into pieces, using gloves to avoid burns.

In a bowl, combine the roasted peppers, shaved onions, balsamic vinegar, olive oil, chopped garlic, salt, black pepper, and Calabrian oregano, and toss to mix.

Stretch leftover pizza dough into an oval shape, dimpling it gently to create bubbles.

Place the stretched dough on a peel and transfer it to the oven, watching closely as it puffs up for 2-3 minutes.

Remove the puffed dough from the oven and place it on a work surface, then open it up to create a pocket.

Fill the pocket with the marinated peppers and onions, followed by handfuls of hand-pinched Italian sausage and grated whole milk mozzarella cheese.

Drizzle garlic oil over the top and sprinkle with oregano before returning it to the oven for 2-3 minutes until the cheese is browned.

Remove from the oven and finish with fresh arugula and a generous sprinkle of grated parmasano reggiano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens