Sausage Pizza with Arugula and Parmesagn

Spicy Sausage Pizza with “Salt and Pepper”

This is a great recipe for several reasons:
1. Homemade pizza is great, cheap, and can feed a crowd.
2. Anything with sausage is always good.
3. The peppery arugula and the sweet salty Parm-Regg make a great combo to begin with, but really comes into its own when you layer it on top of the sausage pizza.


  • Pizza dough – Make it yourself, or buy it from a grocery store, e.g. Whole Foods, Trader Joe’s, etc. I usually cut their dough into 3 separate pieces for smaller pies with thinner crusts.
  • Red pizza sauce – I like Trader Joe’s pizza sauce.
  • Shredded Fontina Cheese – I almost always use Fontina instead of shredded mozzarella
  • Spicy Italian Sausage, crumbled and cooked
  • Fresh baby arugula leaves
  • ¼ lb fresh Parmesagn-Reggiano – shaved or thinly sliced.


Heat a pizza stone to 550° for at least 30 minutes. If you don’t have a stone, use a durable cookie sheet, and get the oven to at least 400°.

Stretch out the pizza dough to your desired size and thickness.

Drizzle with a little Extra Virgin Olive Oil, spread pizza sauce around to edges.

Top with the Fontina to your liking – don’t over do it on the cheese.

Spread sausage on top of cheese.

Cook on the stone or in the oven for 5-8 minutes, long enough to melt the cheese and brown the crust.

Remove the pie from the oven and top with arugula and shaved Parm-Regg. Slice and serve.


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