Johnsonville Easy Sausage Pizza Recipe - Allrecipes.com
Johnsonville Easy Sausage Pizza Recipe

Johnsonville Easy Sausage Pizza

Recipe by  

"Pre-baked pizza crust, topped with sausage, green peppers and cheese makes a quick and easy dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Remove sausage from casing and pinch into dime-sized pieces.
  2. Spread sauce over crust; sprinkle with 1 cup cheese.
  3. Add Italian Sausage pieces and green pepper.
  4. Top with the remaining cheese.
  5. Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2013

Simple and delicious! This was perfect for a Friday night meal. I used store bought pizza dough and opted out of the green peppers (husband isn't a big fan of it on pizza). I removed the sausage from its casing, crumbled it and pan fried it removing a lot of the grease. Overall, very tasty!

 
Most Helpful Critical Review
Mar 21, 2013

Ughhhh. I made this pizza with my own homemade crust for a few friends. This sausage is so greasy we had to use a napkin to sop some of it off the pizza. I wish I had looked further down the page for the "nutrition" Information. One serving is most of your day's fat and sodium. I will never use this sausage again.

 

20 Ratings

Mar 20, 2013

Made this last night and it disappeared in no time. Omitted the green peppers (no one here eats them) and used homemade crust. We had some Johnsonville Hot Italian Sausage on hand so I made it with that - the cheese and sauce cooled the meat down some and it was perfect. Will make again!

 
Mar 25, 2013

Sausage pizza has always been a favorite of mine. We loved the combo sausage pizzas I made. I precooked the sausage in a fry pan so that I could drain the grease. I used the Johnsonville all natural mild and hot Italian sausage to make combination pizzas. I used a 1/2 pound of sausage for each pizza. The combo pizzas I made may not be simple, but we love lots of toppings. I loaded up on toppings which included black olives, green pepper, onion, green chili, mushrooms, sausage, and pepperoni. I topped the pizza with shredded provolone cheese and mozzarella cheese. The day before, I made homemade crust, home made sauce and cut up all the veggies. The prepping the day before did make it easier to make the pizzas the next day.

 
Oct 30, 2013

Mr. LTH deemed this the "best pizza ever". That may not sound like high praise, but I make homemade pizza more than 50 times a year, with a lot of variations. I made this w/homemade crust (Jay's Signature Pizza Crust from this site), homemade sauce (Exquisite Pizza Sauce from this site), and Kraft (R) Pizza Cheese, shredded cheddar, and fresh mozzarella. I pre cooked my ground sausage to avoid greasiness and I still found the crust to be a bit limp as a result. I baked at 550 for 6 minutes on bottom rack and another 6 on the top. I'm decidedly NOT a sausage enthusiast and I enjoyed this, too, though not as much as Mr. LTH. THANKS for the recipe!

 
Mar 28, 2013

I browned the sausage first and glad I did because I had a chance to let it drain...I think the pizza would have been way too greasy otherwise...it had a great flavor!

 
Mar 20, 2013

So easy and delicious! I had no issues with the sausage not cooking (this is how most pizza places do it!) and used sliced tricolor peppers since my crew doesn't care for green. This recipe is versatile also, you can add anything to it. Pineapple, parsley, or green onions would be great on it. Thanks for an easy recipe and wonderful product, Johnsonville!

 
Mar 26, 2013

Another superb pizza by Johnsonville! I used homemade pizza dough for the crust, used Johnsonville's hot Italian links, added minced garlic to the sausage (which I cooked before adding to the dough...made it less greasy!) and, as always, brushed the outside of the crust with extra virgin olive oil mixed with dried herbs (basil, oregano, parsley, & onion powder). I would also like to pass on a little tip on removing sausage casings: cut 3/4 of the way down lengthwise into the link and pull the casing off. Soooo good!

 

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Nutrition

  • Calories
  • 814 kcal
  • 41%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 51.1 g
  • 79%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 42.8 g
  • 86%
  • Sodium
  • 2279 mg
  • 91%

* Percent Daily Values are based on a 2,000 calorie diet.

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