Friday, September 21, 2012

Triple Green (Pepper, Olive, and Onion) and Sausage Pizza (Pizza Night)

Triple Green (Pepper, Olive, and Onion) and Sausage Pizza (Pizza Night)

Fresh green peppers and onions, with preserved green olives and sausage, in a family-friendly homemade pizza.

Around here, Friday nights are Pizza Nights.  Except now we live in a place with a lighted football field and have a kid marching in the band, so Pizza Night becomes Pizza Sometime On The Weekend During Football/Marching Band Season.
Eh, I'm flexible.  I bet I make easily 100 pies a year (2 pies each Pizza Night and although I don't make pizza every weekend, I do make it rather often.

I love having farm fresh ingredients handy, so I can make whatever pizza floats my boat depending on what I've got available.  And one cheese/meat for the kids, of course.

Today's pizza is no exception.

For other pizza recipes, please see my Visual Pizza Recipe Index as well as my Friday Night Pizza Night board on Pinterest.
For other recipes using peppers, please see my Pepper Recipes Collection, part of the Visual Recipe Index by Ingredient. If you'd like to know how to Use This Blog, click here.

Bell Pepper, Green Olive, Green Onion, and Sausage Pizza

For general pizza hints and tips, see my Pizza Primer here!
1 ball pizza dough or prepared pizza crust of your choice
1/2 cup (120 ml) pizza sauce
1 green bell pepper, cut into strips*
1 large green onion, all the white part with a bit of green, sliced thin
1/4 cup green olives, chopped
3 leftover breakfast sausages, sliced into rounds
1 to 1 1/2 cup shredded pizza cheese 

Preheat the oven to 450 degrees.  I have a pizza stone that lives in my oven.  It is at least a dozen years old.  It's floated across the ocean at least once, cracked, and has its edges pushed together.  Still works fine.  If you're going to make 100 pies a year, I recommend investing in one.  Ditto a pizza peel.  Got them both at the same time.  Both still working great.  In fact, I wrote an Ode to my Pizza Stone here.

If using raw dough, spread it out on oiled parchment to the size you desire (mine usually end up about 13-14 inches).  Please note that the crust above turned out picture perfect (hence, the picture) whereas the crust underneath the cheese pizza turned out horrible, with a thin spot that I couldn't mend at all. Just keep trying.  A post on pizza crust is right here.  

Top the pizza with a thin smear of pizza sauce and scatter your prepared toppings evenly over the surface.  I go about up to the edge because I like to live on the edge.  Or something.

Top with cheese.  Fontina is my favorite pizza cheese, so any blend that contains fontina gets my vote.

Bake for 10-12 minutes or until toppings are brown and bubbly.  Cool on a rack for a few minutes then  slice, and serve.
You are not seeing things.  This is the kiddie pizza.

*Don't let the pepper top go to waste!  Feed it to your composting pigs!


  1. Amen to the stone living in your oven. I find it to be very helpful not just with pizza but with everything I cook as well.

  2. Sue, what do you like to use your stone for? I also bake bread on mine.

  3. What do you use for your pizza crust recipe, Kir?

    1. and, is the parchment paper still under the crust in the baking pan or on the stone? I know you are gonna do a pizza crust post soon, but now I want pizza tonight!

  4. Felicia, for pizza crusts I bounce back and forth between Smitten Kitchen, Pioneer Woman, my Better Homes and Gardens red checkered cookbook, but when there are coupons for Fleischmann's Pizza Crust Yeast I use that. It's fast and easy, good for someone who constantly remembers that Friday night is Pizza night about 4 pm Friday afternoon.

    I keep the pizza on the parchment until about 2/3 of the way thru the cooking time, then open the oven, reach in, and yank the parchment out from under the crust so it finishes on the bare stone.