Sausage Feta Hot Honey Pizza with Red Onion
By Liam Carter
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Prepare this four-serving pizza as an essential part of a meal prep routine‚ then pack the cooled slices for later enjoyment while reheating them either in the oven or in an air fryer․ I assemble the whole pie during the sausage's cooking‚ then drizzle hot honey over the feta with red onion after baking‚ while the crust is still crisp at the end of the process (I like that last-minute drizzle)․
I heat my pizza stone in the oven while allowing the dough to sit at room temperature for approximately 30 minutes prior to stretching it‚ since relaxed dough is much easier to shape into a round that is 12 to 14 inches in size․ The heated surface begins to bake the base of the pie immediately as soon as the pie makes contact with it․ Whenever an individual makes use of a baking sheet for the purposes of cooking‚ that individual lines it with parchment paper․ Then‚ the dough is subsequently transferred by me onto the clean surface․
I use a block of feta cheese as I crumble the cheese by myself․ Then‚ I drain the grease from the sausage before it gets close to the dough that is on the counter surface․ Apply the oil and also allow for a small bare border‚ but do not stack the toppings too high or the crust will become soggy with moisture․ Evenly distribute the toppings onto the mozzarella cheese․ I pull it out when it is at the edge of golden brown․ The mozzarella bubbles․
I cut the pizza right after the basil and honey and promptly present it alongside the cheeseburger sliders when more people are being fed‚ while the cheese remains melted and the crust retains its finest crunch․ After the process of baking‚ fresh arugula is carefully placed on the top of the dish․ Sliced jalapeños are typically included if additional heat is preferred․ Otherwise‚ I choose to use caramelized onions for a sweeter edge in flavor with taste․
Why you'll love this recipe
- One 12 to 14 inch pizza provides four servings‚ from which I can divide dinner first with slices prepared for later․
- Store-bought dough lowers the preparation list for organizing dinner before a busy evening․
- Cook the sausage before shaping the dough with care․
- This particular method allows for the assembly to proceed smoothly without having a stack of last-minute pans․
- Leftover slices can take an oven or air fryer route‚ with the honey along with basil already placed on the top of the pie's surface․
- A stone or a baking sheet is utilized for the specific purpose of the entire pie․ This particular method ensures that there is consistent and even cooking throughout․
- No particular special pizza tools are typically required for making a pizza․
Ingredients
- •1 lb pizza dough (store-bought or homemade)
- •½ lb spicy Italian sausage (casings removed)
- •1 ½ cups shredded mozzarella cheese
- •4 oz feta cheese (crumbled)
- •¼ cup red onion (thinly sliced)
- •1 tbsp olive oil (plus more for brushing)
- •2 tbsp hot honey (for drizzling)
- •¼ cup fresh basil (chopped, for garnish)
Instructions
- 1
Preheat the oven to 450°F (232°C). Put the pizza stone in the oven if using one.
- 2
Heat 1 teaspoon of the olive oil in a medium skillet over medium-high heat. Cook the sausage until browned and cooked through, then drain any excess grease.
- 3
Stretch or roll the dough on a lightly floured surface into a 12 to 14 inch circle. Move it to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
- 4
Brush the dough with olive oil. Add the mozzarella, cooked sausage, feta, and red onion, leaving a small border around the edge.
- 5
Slide the pizza onto the hot stone, or place the baking sheet in the oven. Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is bubbly and melted.
- 6
Remove the pizza from the oven. Drizzle with hot honey, sprinkle with fresh basil, then slice and serve.
FAQ
Nutrition (per serving)
Calories
480
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