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Spicy Sausage and Pepperoncini Thin Crust Pizza: A Flavor Explosion in Every Bite!

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  • Prep Time: 1 hour 30 minutes (including resting time for dough)
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 1 pizza (serves 4) 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Description

Bring the bold flavors of a Chicago tavern to your kitchen with this Spicy Sausage and Pepperoncini Thin Crust Pizza! Featuring a perfectly crispy, cracker-thin crust topped with zesty tomato sauce, gooey cheese, savory sausage, and tangy pepperoncini, this pizza is sure to satisfy your cravings for something bold and delicious. A perfect choice for a hearty meal or sharing with friends!


Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon active dry yeast
  • ¾ cup warm water (110°F)
  • 2 tablespoons olive oil
  • Cornmeal, for pizza peel
  • 1 can (28 oz) peeled tomatoes
  • 2 tablespoons tomato paste
  • 4 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • ¾ cup spicy Italian sausage, shredded
  • ½ cup pepperoncini, drained
  • 1 cup mozzarella cheese, grated
  • ¼ cup pecorino romano cheese, grated

Instructions

  1. In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
  2. In a stand mixer, combine flour and salt. Add the yeast mixture and olive oil. Mix on low speed, then increase to medium and knead for 5-7 minutes until smooth and elastic. If sticky, add more flour.
  3. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled. Punch down, divide in half, and shape into balls. Let rest at room temperature for 3 hours. For best results, refrigerate overnight or for 3-5 days.
  4. Roll out dough on a floured surface to 12-14” and use a fork or docker to poke holes to prevent bubbles. Let sit at room temperature, uncovered, for 3 hours to cure and dry.
  5. Blend peeled tomatoes until smooth. In a small pot, heat olive oil over medium heat and cook garlic for 1 minute. Add blended tomatoes, tomato paste, oregano, sugar, red pepper flakes, salt, and pepper. Simmer for 20-30 minutes until thickened. Adjust seasoning.
  6. Preheat oven to 475°F, placing the pizza stone inside to heat for 45 minutes. Sprinkle cornmeal on the pizza peel. Transfer dough to the peel. Spread a thin layer of sauce, top with mozzarella, sausage, and pepperoncini. Sprinkle with pecorino romano.
  7. Slide the pizza onto the preheated pizza stone and bake for 12-15 minutes, or until the crust is golden and cheese is bubbly. Remove from the oven, let rest, slice, and serve hot.

Notes

  • For a crispier crust, you can par-bake the dough for 5 minutes before adding toppings.
  • If you don’t have a pizza stone, you can bake the pizza on a baking sheet, though the crust may not be as crisp.
  • Adjust the amount of red pepper flakes depending on how spicy you like your pizza.
  • Feel free to use any type of sausage or cheese based on your preference.

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 25mg