Hey, friend! Let’s fire up the oven for a pizza night that’s got some serious kick: Spicy Sausage and Pepperoncini Thin Crust Pizza! This pie is all about a crispy, golden crust topped with zesty marinara, melty mozzarella, spicy Italian sausage, and tangy pepperoncini for a flavor explosion that’s bold and balanced. It’s the perfect meal for game nights, casual dinners with friends, or when you’re craving a slice with attitude. I first threw this combo together after falling in love with a similar pizza at a local joint, and now it’s my go-to for satisfying my spicy food cravings. Inspired by recipes like those on Bon Appétit and Serious Eats, this pizza is easy to make at home with store-bought dough or your favorite homemade crust. Pair it with a cold beer or a crisp salad, and you’re in for a treat. Ready to make pizza night unforgettable? Let’s get rolling!
Why You’ll Love This Recipe
- Bold and spicy: The combo of hot sausage and pepperoncini brings a fiery, tangy punch that’s perfect for spice lovers.
- Crispy thin crust: Light and crunchy, it’s the ideal base for these intense toppings without overwhelming the flavors.
- Quick to make: Ready in about 40 minutes, including prep, making it great for weeknights or impromptu gatherings.
- Crowd-pleaser: The mix of savory, spicy, and tangy appeals to everyone, from pizza purists to adventurous eaters.
- Customizable: Adjust the heat, swap cheeses, or add extras like onions or olives to make it your own.
- Budget-friendly: Uses affordable ingredients like store-bought dough and pantry staples for a gourmet vibe.
- Versatile: Serve as a main dish, appetizer for a party, or cut into small squares for game-day snacks.
Ingredients You’ll Need
- Pizza dough: Store-bought or homemade, rolled thin for a crispy crust. Look for fresh dough in the deli section.
- Spicy Italian sausage: Bulk or removed from casings—hot Italian sausage brings the heat, but mild works for less spice.
- Pepperoncini: Sliced for tangy, briny pops of flavor. Find them jarred in the pickle aisle.
- Mozzarella cheese (shredded): Low-moisture mozzarella melts beautifully without making the pizza soggy.
- Parmesan cheese (grated): Adds a nutty, salty finish to complement the spicy toppings.
- Marinara sauce: A good-quality store-bought or homemade sauce—choose one with garlic and herbs for depth.
- Olive oil: For brushing the crust and sautéing the sausage, adding richness and a golden edge.
- Dried oregano: Sprinkled on top for that classic pizza parlor aroma.
- Red pepper flakes (optional): For extra heat if you’re feeling bold.
- Cornmeal or flour: For dusting the pizza peel or baking sheet to prevent sticking.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Spicy Sausage and Pepperoncini Thin Crust Pizza (Step-by-Step Instructions)
Step 1: Preheat and Prep
Place a pizza stone or steel in the oven and preheat to 500°F (or as high as your oven goes) for at least 45 minutes to ensure a crispy crust. If using a baking sheet, preheat it for 10 minutes. Dust a pizza peel or the back of a baking sheet with cornmeal or flour to prevent sticking. Pro tip: A hot stone is key for a crunchy, pizzeria-style crust—don’t skip the long preheat.
Step 2: Cook the Sausage
In a medium skillet over medium heat, heat 1 teaspoon olive oil. Add ½ pound spicy Italian sausage (bulk or casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–7 minutes. Drain on a paper towel-lined plate to remove excess grease. Note: Partially cooking the sausage keeps the pizza from getting greasy while ensuring it’s fully cooked by the end.
Step 3: Roll Out the Dough
On a lightly floured surface, roll or stretch 1 pound pizza dough into a 12–14-inch circle, about ⅛-inch thick for a thin crust. Transfer the dough to the prepared pizza peel or baking sheet. If it springs back, let it rest for 5 minutes and try again. Heads-up: Keep the dough thin but not so thin it tears—aim for an even thickness to avoid soggy spots.
Step 4: Assemble the Pizza
Brush the dough lightly with 1 tablespoon olive oil to prevent sogginess. Spread ¾ cup marinara sauce evenly over the dough, leaving a ½-inch border for the crust. Sprinkle 1 ½ cups shredded mozzarella cheese over the sauce, followed by the cooked sausage and ⅓ cup sliced pepperoncini (patted dry to avoid excess liquid). Finish with ¼ cup grated Parmesan and a pinch of dried oregano. Add a pinch of red pepper flakes if you want extra spice. Tip: Don’t overload the pizza—too many toppings can make the thin crust soggy.
Step 5: Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12–15 minutes, until the crust is golden and crispy and the cheese is bubbly and slightly browned. Rotate the pizza halfway through for even baking. Pro tip: Check the bottom of the crust—if it’s not golden, bake 1–2 minutes more or use the broiler for 30 seconds (watch closely!).
Step 6: Slice and Serve
Remove the pizza from the oven and let it cool for 2–3 minutes to set. Slice into 8 wedges with a pizza cutter or sharp knife. Serve hot with extra pepperoncini on the side and a cold drink to balance the heat. Note: A sprinkle of fresh basil or parsley adds a pop of color if you’re feeling fancy.
Helpful Tips
- Meal prep it: Cook the sausage and slice pepperoncini up to 1 day ahead, storing in the fridge. Assemble and bake just before serving for the freshest crust. You can also freeze unbaked pizza (on a tray, then wrapped tightly) for up to 1 month—bake from frozen, adding 3–5 minutes.
- Storage: Store leftover pizza in an airtight container in the fridge for up to 3 days. For longer storage, freeze slices wrapped in foil for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat slices in a 400°F oven or toaster oven for 5–7 minutes to restore crispiness. A skillet over medium heat works too—cover for 3–4 minutes to melt the cheese. Avoid microwaving; it makes the crust soggy.
- Perfect pairings: Serve with a Caesar salad, roasted veggies, or marinated artichokes for a complete meal. Pair with a cold IPA, pilsner, or sparkling water with lime to cool the spice.
- Creative twists:
- Add sliced red onions or bell peppers for extra crunch and sweetness.
- Swap pepperoncini for pickled jalapeños or banana peppers for a different tangy kick.
- Use a mix of mozzarella and provolone for a stretchier, smokier cheese blend.
- Drizzle with hot honey after baking for a sweet-spicy contrast.
- Try chorizo or andouille instead of Italian sausage for a unique spin.
- Avoid soggy crust: Pat pepperoncini dry, don’t over-sauce, and use low-moisture mozzarella. Preheat the stone or sheet thoroughly for a crisp base.
Frequently Asked Questions (FAQs)
Can I make this pizza ahead of time?
Yes! Prep the sausage and pepperoncini up to 1 day ahead and store in the fridge. Assemble the pizza just before baking to keep the crust crispy. You can also freeze an unbaked pizza for up to 1 month—bake from frozen.
Can I freeze leftover pizza?
Absolutely! Wrap slices tightly in foil or plastic wrap and freeze for up to 2 months. Thaw in the fridge and reheat in a 400°F oven for 5–7 minutes to restore crispiness.
What if I don’t have a pizza stone?
No stone? Use a preheated baking sheet or pizza pan. Flip the sheet upside down for a flatter surface. It won’t be quite as crispy, but it’ll still be delicious.
Can I make this vegetarian?
Swap the sausage for plant-based crumbles or extra veggies like mushrooms, zucchini, or roasted red peppers. The pepperoncini and cheese keep it flavorful without meat.
How do I adjust the spice level?
For less heat, use mild Italian sausage or skip the red pepper flakes. For more, add extra pepperoncini, a sprinkle of cayenne, or a drizzle of hot sauce after baking.
I make this Spicy Sausage and Pepperoncini Thin Crust Pizza whenever I’m craving a bold, fiery dinner or hosting a game night—it’s always a hit. I love serving it with a crisp salad and an ice-cold beer to balance the heat, and the pepperoncini add just the right tangy zing. Give it a try for your next pizza night, and let me know in the comments how it turns out—I’d love to hear if you cranked up the spice or added your own twist!
Spicy Sausage and Pepperoncini Thin Crust Pizza
Ingredients
- For the Dough:
- 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
- For the Sauce:
- 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
- For the Toppings:
- ¾ cup spicy Italian sausage shredded
- ½ cup pepperoncini drained
- 1 cup mozzarella cheese grated
- ¼ cup pecorino romano cheese grated
Instructions
- Make the dough: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
- Combine dry ingredients: 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.
- First rise & fermentation: 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.
- Prepare the dough: Roll out dough on a floured surface to 12-14 inches 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.
- Make the sauce: 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.
- Assemble the pizza: 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.
- Bake the pizza: 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
- Dough resting time: The dough benefits from an extended rest. If you’re in a hurry, you can skip the refrigeration, but the flavor will be best if allowed to ferment for 3-5 days.
- Sauce adjustments: Feel free to adjust the red pepper flakes based on how spicy you want the sauce to be. You can also add fresh basil or oregano for extra flavor.
- Serving: This pizza is great with a simple side salad or some garlic bread.
