Tavern-Style Sausage, Onion and Pepper Pizza
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Recipe Intro From Chicagofoodscene
Pizza is synonymous with Chicago, and the pizzas here are some of the best in the world. When I think of Chicago pizza, I think sausage. So I hope that you’ll enjoy this recipe. It has a few twists that I think you’ll enjoy.
- Recipe Card
Pizza
ingredients
- 1/2 pound ground Italian sausage
- 2 tablespoons olive oil
- 1/2 yellow onion, sliced into thin strips
- 1/2 red bell pepper, sliced into thin strips
- 1 teaspoon dried oregano, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup pizza sauce (preferably chunky)
- 3/4 cup shredded mozzarella cheese
- Freshly grated parmesan cheese (optional), for topping
To make the pizza dough:
Method
Step 1
Follow the instructions via the Ooni pizza dough recipe of your choice. While dough proofs, prep the remaining steps.
To assemble and bake:
Step 1
Preheat an Ooni oven to 450°F.
Step 2
Using the back of a spoon, break up and brown the ground sausage in a pan over medium heat until cooked through, about 8 minutes. Remove from heat and set aside until ready to use.
Step 3
Heat olive oil in the same pan over medium low heat. Add onions and peppers, stir. Season with salt and pepper to taste, along with half of the oregano. Let cook for 5-6 minutes, stirring occasionally. Remove from heat and set aside until ready to use.
Step 4
Sprinkle a flat surface lightly with cornmeal or all purpose flour to prevent sticking. Roll out the dough into a thin, 10-12 inch round circle. Par-bake the crust in the Ooni oven for 2-3 minutes. Remove from oven and continue with assembly.
Step 5
Spoon pizza sauce evenly all over the dough, being sure to cover the entire area - including the edges.
Step 6
Next, sprinkle sausage, followed by onions and peppers evenly over the sauce.
Step 7
Add mozzarella over the entire pizza, then the remaining oregano.
Step 8
Place into the Ooni oven and bake for 12-17 minutes, until the cheese is golden brown.
Step 9
Remove from oven and sprinkle with parmesan cheese. Let cool 5 minutes. Cut it into squares (Chicago style). Serve immediately.