Sausage and Potato Pizza

This is an incredibly rich pizza. I definitely suggest making a thin crust, and using light to moderate amounts of cheese. A side salad with a vinaigrette dressing will also help lighten up the meal. As for the crust, use your favorite recipe, but I’d steer clear of 100% whole wheat, or the store-bought Boboli shells, as both are dense, and will only weight down the pizza even more. Use the highest quality Sweet Italian sausage you can find. Don’t use ground sausage, or breakfast sized links. Neither will produce very good results. In my humble opinion… I’ve used Trader Joes brand, and also Johnsonville, which weren’t too bad, but if you have a nearby butcher shop, check it out. Look for them with the Brats. Red potatoes are less starchy than other types, so I’d stick with them. I also think the Fontina works beautifully here. If you can’t find Fontina, try a mild to medium white cheddar.

And yes, I know, I make a lot of pizza!

Sausage and Potato Pizza

Sauce Ingredients:

  • 1 tbsp. butter
  • 3-4 tbsp. olive oil
  • large grain sea salt
  • 1 tbsp. fresh thyme
  • 2 tbsp. fresh parsley, chopped
  • 4 garlic cloves, chopped
  • Sauté garlic and herbs in butter and olive oil until fragrant. Keep warm.

Pizza Ingredients:

Dough for a large sized pizza

  • 1-2 cooked Sweet Italian sausages, sliced thin
  • 3 baby red potatoes, mostly cooked and sliced thin
  • 1-2 cups Fontina cheese
  • Shape your dough and prebake at 400 degrees for 8 minutes, or until just starting to turn golden.
  • Remove from oven and spread the sauce over the dough.
  • Top sauce with sliced sausage and potato.
  • Sprinkle a light to moderate layer of cheese over top.
  • Bake for 8-10 minutes, or until cheese is melted and bubbly.


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