Italian Sausage & Prosciutto Pizza
Italian Sausage & Prosciutto Pizza is a bold, savory pizza that layers tomato sauce, roasted red peppers, fresh mozzarella, Italian-style chicken sausage, thyme, and delicate Prosciutto di Parma over a crisp, golden crust.
What makes this pizza especially appealing is the contrast between cooked and fresh elements. The sausage, peppers, sauce, and mozzarella bake together until hot and bubbling, while the prosciutto is added only after baking so it stays soft, silky, and full of its distinctive cured flavor.
The result is a pizza that feels rustic and sophisticated at the same time. The sausage adds hearty flavor, roasted peppers bring sweetness, mozzarella provides creamy richness, and prosciutto delivers a salty, delicate finish that makes each slice more complex.
Why People Will Love Italian Sausage & Prosciutto Pizza Recipe
The pizza combines two different savory meats for deeper flavor.
Italian-style chicken sausage brings herbaceous, seasoned richness without being overly heavy.
Prosciutto adds a delicate salty finish after baking.
Fresh mozzarella melts into creamy pools rather than forming a uniform processed-cheese layer.
Roasted red peppers provide natural sweetness that balances the salty meats.
Tomato sauce adds acidity and keeps the pizza from tasting too rich.
Fresh thyme adds an earthy herbal aroma.
Olive oil helps the crust brown beautifully.
The prosciutto is added after baking, preserving its tender texture.
The contrast between crisp crust and soft mozzarella is especially satisfying.
The roasted peppers contribute both color and moisture.
The pizza feels upscale without requiring complicated techniques.
It is excellent for casual dinners, entertaining, or pizza night.
The toppings are flavorful enough that you do not need excessive amounts.
Chicken sausage makes the pizza lighter than a version made entirely with pork sausage.
The recipe can easily be customized with more vegetables.
It can be made on a pizza stone or a regular baking sheet.
It works well as a full meal or as part of a shared appetizer spread.
The flavor profile is savory, slightly sweet, herby, creamy, and salty all at once.
Leftover slices reheat very well when crisped in a skillet or oven.
Key Ingredients
Pizza Dough:
The dough provides the structure for all of the toppings. Rolling it to about 16 inches creates a thinner crust that becomes crisp around the edges while remaining flexible enough to hold the sausage and mozzarella.
Italian Chicken Sausage:
Chicken sausage adds seasoned meatiness while generally containing less fat than traditional pork sausage. Its herbs and spices reinforce the Italian flavor profile.
Prosciutto di Parma:
Prosciutto is added after baking so its silky texture and delicate cured flavor remain intact. Baking it for too long can make it dry and overly salty.
Fresh Mozzarella:
Fresh mozzarella provides creamy richness and a soft melt. Because it contains more moisture than low-moisture mozzarella, draining it well is important.
Roasted Red Peppers:
Roasted peppers add sweetness, softness, and a subtle smoky quality that balances the saltiness of the sausage and prosciutto.
Tomato Sauce:
A modest amount of tomato sauce gives the pizza brightness and acidity without overwhelming the other toppings.
Fresh Thyme:
Thyme adds a warm, earthy note that pairs especially well with sausage and roasted peppers.
Olive Oil:
A light coating of olive oil helps the dough brown and gives the finished crust extra flavor.
Expert Tips
Bring the pizza dough to room temperature before rolling.
Cold dough is more elastic and tends to spring back.
Lightly flour the work surface rather than using too much flour.
Roll or stretch the dough evenly so the center does not become too thin.
Preheat the oven thoroughly before baking.
A pizza stone should also preheat with the oven for better crust development.
Drain fresh mozzarella well before using it.
Pat mozzarella with paper towels if it seems especially wet.
Excess moisture can make the center of the pizza soggy.
Drain roasted red peppers thoroughly as well.
Slice the sausage into evenly sized coins.
If using raw sausage rather than fully cooked sausage, cook it before topping the pizza.
Spread the tomato sauce in a thin, even layer.
Too much sauce can weigh down the crust.
Leave a small border around the edge for proper crust formation.
Distribute toppings evenly rather than piling them in the center.
Add thyme before baking so its aroma infuses the sausage and cheese.
Watch the crust rather than relying only on the clock.
The pizza is ready when the edges are golden and the bottom is crisp.
Add prosciutto only after the pizza comes out of the oven.
Let the pizza rest for 2–3 minutes before slicing so the cheese settles slightly.
Use a sharp pizza cutter or chef’s knife for clean slices.
Italian Sausage & Prosciutto Pizza
Ingredients:
16 oz Pizza dough thawed
1 tbsp Olive Oil
½ cup Tomato sauce
1 cup Roasted red peppers sliced
2 tsp Thyme chopped
1 pack Fresh Mozzarella Cheese
7 oz Prosciutto di Parma sliced thin
2 links Robust Italian All Natural* Chicken Sausage sliced in coins
Instructions:
Begin by preheating your oven to 450 degrees Fahrenheit. Roll out the thawed pizza dough on a lightly floured surface until it forms a 16-inch circle. Transfer the dough onto a pizza stone or a greased baking sheet.
Drizzle the surface of the dough with olive oil, ensuring it is evenly coated. Next, spread the tomato sauce over the dough, leaving a small edge for the crust.
Arrange the sliced coins of robust Italian all-natural chicken sausage and roasted red peppers evenly over the tomato sauce. Sprinkle chopped thyme over the top, followed by distributing pieces of fresh mozzarella.
Place the pizza in the preheated oven and bake for 10-15 minutes, or until the dough turns golden brown and the cheese has melted and slightly bubbled.
Once the pizza is baked to perfection, top it with thin, fresh slices of prosciutto di Parma.
Serve your delicious Italian chicken sausage and prosciutto pizza immediately and enjoy!
Important Notes When Making Italian Sausage & Prosciutto Pizza
Fresh mozzarella contains a lot of moisture and should be well drained.
Roasted peppers should also be drained before using.
Prosciutto is naturally high in sodium.
Chicken sausage can also contain significant sodium.
Taste the finished pizza before adding any extra salt.
If the chicken sausage is fully cooked, it only needs to heat through.
If the sausage is raw, it should be fully cooked before adding it to the pizza.
Chicken sausage should reach 165°F / 74°C internally.
Pizza dough thickness affects baking time.
A thinner crust may finish closer to 10 minutes.
A thicker crust may need closer to 15 minutes.
Baking sheets generally produce a softer bottom than a preheated pizza stone.
Avoid overloading the pizza with toppings.
Too many toppings can prevent the center from baking properly.
Prosciutto becomes firmer and saltier when baked for a long time, which is why it is best added after baking.
Let the finished pizza rest briefly before cutting.
How to Enjoy Italian Sausage & Prosciutto Pizza After Cooking
Allow the pizza to rest for about 2–3 minutes after adding the prosciutto. This gives the mozzarella time to settle while the residual heat gently warms the prosciutto without cooking it aggressively.
Slice the pizza into 8 wedges for a classic presentation.
Serve while the crust is still crisp and the mozzarella remains warm and soft.
A small drizzle of extra-virgin olive oil can enhance the roasted peppers and prosciutto.
Fresh basil or arugula can be added after baking if you want additional freshness.
For a little heat, sprinkle crushed red pepper flakes over individual slices.
A small amount of balsamic glaze can work well with the sweet peppers and salty prosciutto, although it should be used lightly.
Serve the pizza with a simple arugula or mixed-green salad dressed with lemon juice or balsamic vinegar.
For drinks, sparkling water, a light Italian red wine, or a crisp white wine all pair nicely with the salty prosciutto and creamy mozzarella.
Leftover pizza reheats best in a dry skillet over medium-low heat or in a hot oven rather than in the microwave, which can soften the crust.
Nutrition Information
Approximate nutrition is based on 8 slices, using a 16-ounce pizza dough, 2 chicken sausage links, 7 ounces prosciutto, 1 cup roasted red peppers, 1 cup fresh mozzarella, ½ cup tomato sauce, and 1 tablespoon olive oil.
Calories: 330 kcal | Total Fat: 15 g | Saturated Fat: 6 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 45–60 mg | Sodium: 850–1,100 mg depending on the sausage, prosciutto, mozzarella, and tomato sauce | Total Carbohydrates: 31–34 g | Dietary Fiber: 2–3 g | Sugars: 3–5 g | Protein: 17–20 g
Additional estimate:
Potassium: 300–400 mg | Calcium: 180–240 mg | Iron: 2–3 mg | Magnesium: 25–35 mg | Vitamin A: 700–1,000 IU | Vitamin C: 20–35 mg | Vitamin B12: 0.8–1.3 mcg | Zinc: 2–3 mg | Phosphorus: 180–250 mg
The biggest nutritional variables are the brand and size of the chicken sausage, the sodium level of the prosciutto, the amount of mozzarella used, and the thickness of each pizza slice.
Frequently Asked Questions:
Why is the prosciutto added after baking?
Adding it after baking keeps the slices tender and silky. If prosciutto is baked too long, it becomes dry, chewy, and noticeably saltier.
Can I use pork Italian sausage instead of chicken sausage?
Yes. Pork sausage will make the pizza richer and slightly fattier, while chicken sausage gives a lighter result.
What kind of mozzarella works best?
Fresh mozzarella gives the pizza a creamy, soft texture, but low-moisture mozzarella can also be used if you prefer a firmer melt and less moisture.
What vegetables pair well with this pizza?
Mushrooms, caramelized onions, artichoke hearts, spinach, or arugula all complement the sausage and prosciutto.
What should I serve with Italian Sausage & Prosciutto Pizza?
A simple green salad, roasted vegetables, marinated olives, or an antipasto platter all work well.
Why is the center of my pizza soggy?
The mozzarella or roasted peppers may have contained too much moisture, or the pizza may have had too much sauce. Drain wet toppings thoroughly and avoid overloading the crust.
Why does my pizza dough keep shrinking when I roll it?
The dough is probably too cold or the gluten is too tight. Let it rest at room temperature for 20–30 minutes, then try stretching it again.
Should I cook the chicken sausage before putting it on the pizza?
If the sausage is already fully cooked, you can slice it and add it directly. Raw chicken sausage should be cooked completely before topping the pizza.
How can I get a crispier crust?
Preheat a pizza stone or steel thoroughly, use minimal sauce, drain the toppings well, and bake the pizza at high heat.
Can I prepare the pizza ahead of time?
You can prepare the toppings and dough ahead, but assemble the pizza shortly before baking. Adding sauce and wet toppings too early can soften the raw dough.