The Best Sausage Pizzas

Presidents' Day Monday — no school, all four kids home, all four kids bored by 10 a.m. I put them to work. Amber cleaned out the pantry. Tyler re-organized the garage (Dave supervised from a lawn chair in the corner, with coffee). Justin shoveled Gayle's driveway and brought in her groceries. Josie dusted the living room and discovered, in the process, that we own a VCR (Dave's from 1989; none of us know why it is still there; Josie now believes it is "haunted retro"). They complained. They also worked. By noon I had six productive children-adjacent tasks completed and the kids had the dignity of having contributed. I made grilled cheese and tomato soup for lunch. This is the simplest lunch I make. They devoured it. The simplest dinner is sometimes the best-received. The cookbook has a chapter on this.

I drove a Lincoln run Tuesday and Wednesday. Uneventful. My back was sore Wednesday night — nothing dramatic, just a reminder. I mentioned it to Dave. He said, "Don't." I said, "Don't what?" He said, "Don't end up like me." I laughed. Then I thought about it. Then I stopped laughing. He was not joking. I went to see my doctor Friday. She gave me exercises. She said I am in better shape than most 44-year-olds who have driven trucks for 23 years, and she said I should keep it that way. I will. I have to last until 55. I have to last longer than 55.

Cookbook news: Sarah emailed Thursday. A piece about the book is running in the Omaha World-Herald on March 6. A feature, not a review — a profile, written by a reporter named Jolene Pietrowski, who is driving to Grand Island next week to spend two days with me. Two days. A reporter. I am going to have to let a journalist sit in my kitchen and ride with me in my truck and ask me questions about my sister. I am not sure I can do this. I am going to do this. The book requires it. Sarah said so. I said okay. I am going to do this.

Dave said Friday, "Brenda. You are a newspaper woman now." I said, "I am not." He said, "You are on TV next." I said, "No I am not." We will see. I will not be on TV. I will not. (I will. I suspect I will.)

Sunday dinner: pot roast, because it was cold, and carrots, and roasted potatoes, and Gayle's rolls. Seven people at the table — Steve and Louise came over. Justin told a long story about a math teacher that had Steve laughing until he cried. Amber and Tyler did the dishes after. I went to bed at 9. A 44-year-old truck driver about to be interviewed by a newspaper needs sleep. I slept.

The Sunday pot roast got all the glory — and it deserved it, with Gayle’s rolls and Steve laughing until he cried — but the truth is, feeding seven people on a cold winter evening is less about any one dish and more about having something that fills the room. On the weeks when I don’t have a roast going, this sausage pizza is what I reach for: it’s the kind of meal that pulls everyone to the table the same way, without requiring me to start before noon. After a week of Lincoln runs, a reporter on the calendar, and a doctor handing me a sheet of back exercises, I need dinner to take care of itself — and this one does.

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 6–8

Ingredients

1 lb Italian sausage (mild or hot), casings removed
2 pre-made or homemade pizza dough balls (about 1 lb each)
1 cup pizza sauce or crushed tomatoes, seasoned
2 cups shredded whole-milk mozzarella cheese
1/2 cup shredded provolone cheese
1/2 red onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil, divided
Cornmeal or flour, for dusting
Fresh basil, for garnish (optional)

Instructions

Preheat oven. Place a pizza stone or inverted baking sheet on the center rack and heat oven to 475°F. Allow it to heat for at least 30 minutes before baking.
Cook the sausage. In a skillet over medium-high heat, crumble and cook the sausage until browned and cooked through, about 7–8 minutes. Drain excess fat on a paper towel-lined plate and set aside.
Stretch the dough. On a lightly floured surface, stretch or roll each dough ball into a 12-inch round. Transfer to a sheet of parchment paper dusted with cornmeal.
Sauce and top. Brush each round with 1 tablespoon olive oil, leaving a 3/4-inch border. Spread 1/2 cup pizza sauce evenly over each. Layer on mozzarella and provolone, then distribute the cooked sausage, red onion, and bell pepper evenly between both pizzas.
Season. Sprinkle oregano and red pepper flakes (if using) over each pizza.
Bake. Carefully slide each pizza (on the parchment) onto the hot stone or baking sheet. Bake for 16–20 minutes, until the crust is deep golden and the cheese is bubbling and lightly browned in spots.
Rest and serve. Let pizzas rest for 3–5 minutes before slicing. Garnish with fresh basil if desired and serve hot.

Nutrition (per serving)

The Best Sausage Pizzas — A Big Table Deserves a Big Meal