Sausage, Pepper and 2-Cheese Pizza

By Ann Fulton

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One cup of Saturday’s Basic Marinara Sauce, some colorful veggies, and a little sausage make for tasty pizza toppings. A store-bought whole wheat thin crust makes for dinner in a flash. Why take out when you can have this?

Hint #1: I like to put the toppings directly on the sauce then sprinkle the cheese over them for maximum flavor and “cheesiness” with a minimal amount cheese.

Hint #2: If you do not have a pizza stone, you can achieve the same crisp crust by very carefully sliding pizza directly onto oven rack. Use a cookie sheet with no edge and gently slide off then back on after cooking.

Sausage, Pepper and 2-Cheese Pizza
  • 6 ounces sausage (turkey or pork), removed from casings
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 cup Basic Marinara, homemade or store-bought
  • 1 tablespoon tomato paste
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/2 teaspoon dried oregano, crushed
  • 1 large pizza crust, pre-baked (I use Boboli 100% whole wheat thin crust)
  1. Brown sausage in lightly oiled skillet; add peppers and sauté over medium-high heat, 3-4 minutes, or until slightly seared but still crunchy.
  2. Place pizza crust on a baking stone or cookie sheet. Mix marinara sauce with tomato paste and spread evenly over crust, leaving 1/2-inch border. Top with sausage and pepper mixture. Then sprinkle with cheeses and oregano.
  3. Bake at 450 degrees for 12-15 minutes or until cheese melts and crust in lightly browned. Let stand 5 minutes before slicing.
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  2. Kelowna Pizza

    I tried a recipe a couple months ago much like this only with no meat and had 3 colors of peppers, red, green, and yellow and it was great. I am going to try this recipe because I think it will be great with a mild spiced sausage. Thank You!

  3. Pingback: The Fountain Avenue Kitchen – Basic Marinara