Italian Sausage Pizza

How to Make Italian Sausage Pizza

Our Delicious Mushroom and Italian Sausage Pizza recipe is a mouth-watering combination of savory Italian sausage, meaty mushrooms, and a sprinkle of aromatic herbs, all atop a freshly made pizza base.

The mushrooms add an earthy, umami flavor that pairs perfectly with the richness of the sausage, while the herbs lend a delightful freshness to the dish. This recipe is not only authentic but also simple to make, making it the perfect choice for a quick and easy dinner or a casual gathering with friends and family.

Watch Sausage Pizza video recipe:

Classic Mushroom and Italian Sausage Pizza Recipe | Authentic Italian

Vincenzo’s Top Tip To Make Italian Sausage Pizza

BEST way to check your pizza

The best way to check if the pizza is ready is to touch the bottom of it (careful not to burn yourself!)

Use quality ingredients

It’s important to use quality ingredients, especially when it comes to the sausage. 

Pre-cook the sausage

To ensure that the sausage is fully cooked and doesn’t release too much grease onto the pizza, you should pre-cook it before adding it to the pizza.

Don’t overload the pizza

It’s important not to overload the pizza, as this can make it soggy and difficult to cook. 

Italian Sausage Pizza

Vincenzo's Plate
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Pizza
Cuisine Italian
Servings 1


  • Large wooden board you can also use your kitchen bench
  • Large mixing bowl
  • Pizza tray the best one has holes in the bottom of it which will help the pizza to cook at the bottom


  • Pizza Dough approx. 240g You can find the recipe for Vincenzo’s Plate Pizza Dough in “Vincenzo's Basics”
  • 1 Italian sausage
  • 1 glass Italian tomato passata
  • A handful of flour
  • 3 sliced Mushrooms
  • 2 pinches Dried mixed herbs
  • 1 Fior di latte can also be substituted with buffalo mozzarella or large bocconcini
  • 2 pinches Table salt
  • Extra virgin olive oil EVOO
  • Fresh parmesan


  • Sprinkle a portion of flour over your kitchen bench and spread it using your hands.
  • Place your dough on top of the board and using the tips of your fingers press down on it, not too hard, but don’t be shy!
  • Press down through the middle and spread the dough out. Once you have formed a circle with lots of bumps in it, turn it over, sprinkle a little more flour on the board and place it back down. You can then spread some flour on top and repeat the process.
  • Stretch the dough out slightly using your hands, turn it once again and add a little more flour.
  • Then, if you prefer, use a rolling pin and start to stretch the dough out some more. Roll it all the way forward, then bring it all the way back.
  • Flip your pizza dough and repeat this process.
  • To make these even easier, get your mixing bowl, turn it upside down, pick up your dough with both hands and stretch it over the top of the bowl.
  • Now, carefully stretch parts of the pizza dough down using just the palm of your hand and turning the bowl around slightly bit my bit.
  • Remove the pizza base from the base of the bowl, move it from one hand to another and place it on the tray, flattening it one more time with the palm of your hands.
  • It is now time to preheat your own at around 250 degrees.
  • Next, sprinkle two pinches of table salt into the glass of passata and stir it with a spoon until the salt is mixed in.
  • Using the same spoon, pour around 5 spoonful’s of passata into the middle of the dough and spread it out using the base of the spoon, from the middle, out.
  • Now, onto the sausage! Slice lightly through one side of the sausage so that the skin begins to peel back and peel the outer layer (skin) completely off the sausage.
  • From this, pull of pieces of the sausage, making small balls to spread out on the pizza. They don’t have to be perfect or the same size, but try to spread them out evenly on the pizza base.
  • Don’t worry about putting too much on the pizza because the sausage will shrink slightly when it is in the oven so feel free to add a little extra.
  • You will have some extra passata and mushrooms left and they can be kept in the fridge to be used on something else, and if you are making another pizza, you can use them on that!
  • Get your sliced mushrooms, and place them on your pizza around the sausages, careful not to put them on top.
  • Now for the mozzarella!! Spread the cubes of cheeses on and all over the sausage pizza, covering it substantially so its melts on top- yum!
  • Now, grate some parmesan cheese over the pizza, just enough to colour in any of the red tomato sauce you can see. This will give it another big flavour HIT!
  • Finally, sprinkle two pinches of dried, mixed herbs over the sausage pizza, along with two table spoons of extra virgin olive oil.
  • Now, put your sausage pizza in the oven which should be heated by now at 250 degrees for ten minutes.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword authentic italian pizza dough, authentic italian pizza recipe, delicious homemade pizza, easy homemade pizza, Family Favourite, family-friendly dinner, gourmet pizza, homemade pizza, step-by-step guide to making pizza
Tried this recipe?Let us know how it was!

How to serve Italian Sausage Pizza

Once your sausage pizza is cooked to perfection, it’s time to slice it into portions and serve it up. You can either place the pizza onto a large chopping board to serve family-style. Or divide it onto individual plates for a more formal presentation.

For the best experience, be sure to enjoy your pizza fresh out of the oven while the cheese is still sizzling and the crust is crispy. With its rich flavors and hearty toppings, this pizza is sure to be a crowd-pleaser.

Subscribe to my Youtube Channel:

Print Friendly, PDF & Email

Share Post

No comments yet.

Leave a Reply

Recipe Rating

Related Posts

2024-04-20T20:00:15+10:00 2024-04-17T19:28:39+10:00

72-Hour Homemade Pizza Dough

Share on Tumblr The Best Homemade Pizza Recipe With 72-Hour Dough In Naples, it goes...

Cook Now

2024-03-30T20:00:46+11:00 2024-03-30T03:49:54+11:00

Gozney Arc XL Review

Share on Tumblr Gozney Arc XL Unboxing—Honest Review Gozney has recently introduced its latest creation:...

Cook Now

2024-03-23T19:18:27+11:00 2024-03-17T19:56:18+11:00

Sicilian Cannoli

Share on Tumblr How To Make Cannoli Like A Sicilian Pastry Chef Few desserts are...

Cook Now

2024-02-03T19:23:22+11:00 2024-02-02T20:32:10+11:00

Decoding Pasta Sauces from the Supermarket

Share on Tumblr Decoding Pasta Sauces from the Supermarket: Your Ultimate Pasta Sauce Buying Guide...

Cook Now

2023-11-06T19:10:30+11:00 2024-01-25T21:56:25+11:00

Italian Winter Menu

Share on Tumblr ITALIAN WINTER MENU by Vincenzo’s Plate The warmth of tradition and the...

Cook Now

2023-10-07T19:30:21+11:00 2023-10-06T03:14:39+11:00

How to make Italian Wine

Share on Tumblr How To Make Wine Like Farmers in Italy The ancient craft of...

Cook Now