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Dinner Recipes

Shortcut Sausage and Pepper Pizza Recipe Is Packed With Flavor for Just $1.36 a Serving

When you want to get the kids in on dinner prep, make it fun by whipping up this easy sausage and pepper pizza that’s ready in just 40 minutes. We use store-bought refrigerated pizza dough, jarred marinara sauce, pre-shredded cheese and fully cooked chicken sausages to turn this Italian craving into a delightful slice that’s as speedy as it is delicious. Even better? It’s easy on your wallet, as it’s only $1.36 per serving.

Hate it when you’re trying to stretch out pizza dough, but it seems to always shrink back up It happens to us sometimes too! That’s why we use this trick to stretch dough like a pro: On a floured surface, press dough into a round, then working from the center out, roll until it gets slightly larger. Drape the dough over one loosely gripped first, then letting the weight of the dough do the work, gently stretch it with your hands to the desired size. Give it a try and let us know how it works for you in the comments below!


4 serving

Total Time

Prep Time

Cook Time


  • 3 links fully cooked chicken sausage
  • 1 (16 oz.) pkg. refrigerated pizza dough, at room temp.
  • 1/2 red pepper
  • 1/2 cup marinara sauce
  • 1 cup shredded 4-cheese pizza blend
  • 1/2 cup thinly sliced red onion



Position rack in lower third of oven. Heat oven to 450°F. Coat baking sheet and nonstick skillet with cooking spray; heat skillet over medium-high heat. Add sausage; heat, turning, until browned, 7–8 min. Remove.

Stretch dough into 13” round; transfer to baking sheet. Using fork, prick dough all over. Bake on lower rack until golden, 8–10 min. Slice sausage; thinly slice pepper. Spread sauce over crust, leaving 1/2” border. Top with sausage, cheese, pepper and onion. Bake until cheese is lightly browned, 8–10 min.


  • Calories: 475 kcal
  • Fat: 15 gram
  • Saturated Fat: 6 gram
  • Protein: 25 gram
  • Carbohydrate: 54 gram
  • Fiber: 3 gram
  • Cholesterol: 69 mg
  • Sugar: 3 gram
  • Sodium: 1,561 mg

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