Sausage Pizza with Spinach Salad
Bring together the best of bold flavors and fresh textures with this Sausage Pizza topped with a crisp Spinach Salad. It’s a marriage of savory, cheesy comfort and vibrant, zesty greens—a perfect meal for any occasion.
From the bubbling richness of Italian sausage and melted cheeses to the refreshing crunch of fennel and artichoke hearts, every bite is an explosion of taste. This recipe strikes a balance between indulgence and wholesome goodness, appealing to pizza lovers and salad enthusiasts alike.
Ideal for weeknights or casual gatherings, this dish is as versatile as it is satisfying. The added touch of red pepper flakes elevates the experience, leaving your taste buds longing for more.
Sausage Pizza with Spinach Salad: Ingredients to Savor
- Pizza Dough: The foundation of every great pizza, offering a golden, crispy crust that balances chewiness and crunch.
- Sweet Italian Sausage: A flavorful, savory addition that brings depth and spice to every bite.
- Ricotta Cheese: Creamy and mild, it creates a luscious base for the toppings.
- Mozzarella, Provolone, and Parmesan Cheeses: A trio of rich, melty cheeses for an indulgent and perfectly gooey finish.
- Baby Spinach: Fresh and vibrant, it adds a healthy, crisp contrast to the pizza’s hearty flavors.
- Fennel: Thinly sliced for a subtle anise-like crunch, balancing the richness with a refreshing twist.
- Artichoke Hearts and Roasted Red Peppers: Tangy and sweet accents that bring brightness and complexity to the dish.
- Garlic and Oregano: Aromatic essentials, delivering a bold punch of flavor that ties everything together.
Sausage Pizza with Spinach Salad: Tips, Serving Ideas, and FAQs
Recipe Tips
- Perfecting the Pizza Dough
Allow the dough to come to room temperature before stretching it. This ensures elasticity and prevents tearing. Dust your work surface and hands with flour for smooth handling, and use parchment paper to transfer the dough effortlessly to the oven. - Sausage Preparation
Remove the sausage casings completely and break the meat into small, evenly sized pieces while cooking. This ensures a consistent texture and even cooking. Browning the sausage adds a deeper, savory flavor that enhances the overall dish. - Building Layers of Flavor
For a perfectly balanced pizza, spread the ricotta evenly as a creamy base, then layer the mozzarella, provolone, and parmesan for a gooey, golden finish. Sprinkle oregano and minced garlic evenly to infuse the pizza with bold, aromatic notes.
What to Serve with Sausage Pizza with Spinach Salad
- Garlic Breadsticks
Pair your pizza with warm, buttery garlic breadsticks. The crunch complements the softness of the pizza crust while the garlicky flavor echoes the recipe’s aromatic highlights. - Chilled White Wine
A crisp Sauvignon Blanc or Pinot Grigio enhances the freshness of the spinach salad and balances the richness of the cheese and sausage. For a non-alcoholic option, try sparkling water with a squeeze of lemon. - Roasted Vegetables
A side of roasted zucchini, bell peppers, and mushrooms adds a comforting and healthy touch. The caramelized flavors pair beautifully with the vibrant salad and cheesy pizza.
Frequently Asked Questions
- Can I use store-bought pizza dough?
Absolutely! Store-bought dough saves time and works just as well. Just ensure it’s fresh and at room temperature before stretching. - Can I substitute the sausage with another protein?
Yes, cooked chicken, turkey sausage, or even crumbled tofu can be excellent substitutes for a lighter or vegetarian option. - How can I make the salad more filling?
Add protein-rich toppings like grilled chicken, boiled eggs, or chickpeas to the salad for a heartier meal. - Can I make this recipe ahead of time?
You can prepare the pizza crust and cook the sausage in advance. Store them separately in airtight containers and assemble just before baking for optimal freshness.
Sausage Pizza with Spinach Salad
Bring together the best of bold flavors and fresh textures with this Sausage Pizza topped with a crisp Spinach Salad. It’s a marriage of savory, cheesy comfort and vibrant, zesty greens—a perfect meal for any occasion.
Ingredients
- 1 pound pizza dough brought to room temperature
- All-purpose flour for dusting
- 1 tablespoon extra-virgin olive oil
- ½ pound sweet Italian sausage casings removed
- ¾ cup whole-milk ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ⅓ cup grated parmesan cheese
- 2 cloves garlic minced
- ¼ teaspoon dried oregano
- ½ small red onion thinly sliced
- 4 cups baby spinach leaves approximately 2 ½ ounces
- 1 small bulb fennel trimmed, cored, and thinly sliced
- ½ cup chopped roasted red peppers
- ¾ cup marinated artichoke hearts drained and halved
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
- Red pepper flakes for garnish
Instructions
- Prepare the Pizza Base
- Place a baking sheet or pizza stone upside down on the lowest oven rack. Preheat the oven to 475°F. On a floured piece of parchment paper, stretch the pizza dough into an 11-by-15-inch rectangle. Trim the parchment to fit just beyond the edges of the dough. Transfer the dough, along with the parchment, onto a pizza peel or inverted baking sheet, then slide it onto the preheated surface in the oven. Bake for 10–12 minutes, or until lightly browned in spots.
- Cook the Sausage
- While the crust is baking, heat the olive oil in a skillet over medium-high heat. Add the sausage, breaking it into small chunks with a wooden spoon. Cook until the sausage is fully browned and no longer pink, about 4 minutes.
- Assemble and Bake the Pizza
- Remove the crust from the oven. Spread the ricotta cheese evenly over the crust, leaving a 1-inch border around the edges. Sprinkle the mozzarella, provolone, and parmesan cheeses over the ricotta. Top with the cooked sausage and minced garlic. Return the pizza to the oven and bake for an additional 8–10 minutes, or until the cheeses are melted and bubbling. Sprinkle the oregano over the pizza after baking.
- Prepare the Salad
- Soak the red onion slices in ice water for 10 minutes, then drain thoroughly. In a large bowl, combine the spinach, fennel, roasted red peppers, artichoke hearts, and drained onion. Drizzle with red wine vinegar and extra-virgin olive oil, then season with kosher salt and freshly ground black pepper. Toss to coat evenly.
- Finish and Serve
- Once the pizza is baked, top it with the prepared salad and cut it into individual portions. Garnish with red pepper flakes for a touch of heat before serving.
