Sausage & Pepper Pizza | Guest Chef: Mike Fitzick | Dome Recipes | Gozney

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining stretch.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed peppers

Zucchini adds moisture and is often cheaper.

Slice bell peppers thinly.

Add sliced bell peppers to a bowl with a pinch of salt, capers, and kalamata olives.

Mix in some chopped parsley and drizzle with olive oil.

Place the mixture in the oven set to 450°F on low flame.

Cook until the peppers soften, checking every 5-10 minutes and stirring with tongs.

Once the peppers start to break down and get a little mushy, keep an eye on them to avoid burning.

Stretch a 475 gram ball of pizza dough to about 15 inches using the knuckle stretch method or by hand.

Spread fresh mozzarella evenly over the stretched dough.

Crumble raw Italian sausage over the cheese.

Add the cooked pepper mixture on top of the sausage.

Sprinkle with more parmesan cheese than expected, cracked black pepper, and a drizzle of olive oil.

Bake the pizza until it has a nice brown color and is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens