Petit Jean Meats
51 Blue Diamond Drive
Morrilton, Arkansas 72110
Fax: 501.354.2283
Author: Milisa Armstrong - Miss in the Kitchen
Smoked Summer Sausage Pizza is the best for game day gatherings or Friday nights with the family. Made with delicious Petit Jean Meats Smoked Summer Sausage, barbecue sauce, sauteed onions and plenty of mozzarella cheese!
Homemade pizza is always a hit at our house for dinner. Whether you go for a homemade crust or one of the refrigerated pizza doughs, the toppings are where it’s at!
Have you ever added smoked sausage to pizza? It’s so amazing! The first time I tried it was on a pizza in Las Vegas and I never forgot it.
I sliced up Petit Jean Meats Smoked Summer Sausage and tossed it in the skillet for a few minutes to crisp up the edges. It adds a ton of flavor and it’s totally worth the effort.
Prepare your pizza crust or if using store bought, press it into your pizza pan. I like to use a cast iron skillet for pizza, you will get a really crisp crust.
Slice smoked summer sausage into bite- size pieces and cook quickly in a skillet, just until begins to brown on the edges.
Slice and cook an onion until softened.
Add barbecue sauce to pizza crust and top with smoked sausage and onions.
Top with shredded mozzarella cheese and Italian seasoning.
Bake until crust is browned around the edges and cheese is melted and bubbly.
Homemade Pizza makes a great family dinner, it’s super easy to change up the toppings to make everyone happy.
Bell Peppers
Mushrooms
Green Onions
Pineapple
Sausage
Bacon
Ingredients:
For the crust:
2 cups warm water (about 98- 100 degrees)1 tablespoon sugar
1 package Yeast
1 tablespoon olive oil
5 cups all purpose or bread flour
1 tablespoon kosher salt
For the pizza:
2 tablespoons olive oil
16 oz Petit Jean Smoked Summer Sausage, cut into bite-sized pieces
2 cups diced onion
1 cup barbecue sauce
4 cups shredded mozzarella cheese
1 teaspoon Italian seasoning
Instructions:
For the crust:
Add warm water, sugar and yeast to a large bowl. Stir together and allow to sit about 5 minutes, or until yeast starts to bubble.
Add olive oil and stir to combine. Add 2 cups of flour and salt, stirring together.
Add flour ½ cup at a time until dough forms a ball.
Pour onto a floured surface and knead 3- 5 minutes until dough is no longer sticky.
Divide dough in half.
Press into 2, 10-inch cast iron skillets or pizza pans.
For the pizza:
Preheat oven to 425 degrees.
Add olive oil to a skillet and place over medium heat. Add smoked sausage and cook until it starts to brown. Remove to a paper towel lined plate to drain.
Add onion, cook until softened.
Spread barbecue sauce over pizza crusts. Top with smoked sausage and onions.
Sprinkle with shredded cheese and top with Italian seasoning.
Bake for 20 -22 minutes or until crust is golden brown and cheese is bubbly.
Allow to cool 5 minutes before slicing.
