Rachael Ray: Sicilian Pizza With Hot Sausage, Peppers & Onions


Rachael Ray: Pizza Cousin’s Sicilian Pizza With Italian Hot Sausage, Peppers & Onions

When it comes to pizza, Italians know best, right? Rachael Ray is one of the best-known Italian chefs in the industry, but there’s a dyanmic duo of guys who have begun to make a name for themselves. The Pizza Cousins’ have proven that they can live up to their name. They joined Rachael to show viewers how to make one of their favorite pizzas right at home in their own kitchen. Their Sicilian Pizza with Italian Hot Sausage, Peppers, and Onions is truly a delight. One bite into this pizza and you’ll be whisked away to a small Italian eatery where nothing matters but the flavors in your mouth. Trust me, you don’t want to pass up the opportunity to enjoy this incredible pizza.

To get the recipe, click next page.


Rachael Ray: Sicilian Pizza With Italian Hot Sausage, Peppers & Onions Recipe Ingredients

Rachael Ray: Sicilian Pizza With Hot Sausage, Peppers & Onions

The Pizza Cousins’ Sicilian Pizza with Italian Hot Sausage, Peppers, and Onions could be just the authentic, Italian pizza recipe you’ve been looking for. (28655296@N05 / Flickr)

For the Pizza Dough:

  • 1 tbsp dry yeast
  • 1/4 C olive oil + more for the bowl
  • 2 1/2 tsp salt
  • 1/4 C warm water
  • 3 1/2 C all-purpose flour

For the “Farm Fresh Pizza Tomato Sauce”:

  • salt and pepper
  • 5 heirloom tomatoes


  • 1/4 C olive oil
  • 2 bell peppers (red and green) – deseeded, sliced
  • 2 tsp each salt and pepper
  • 1/2 lb whole milk mozzarella – cut into 1-inch pieces
  • 1/2 C grated Pecorino cheese
  • 3 links Italian hot sausage
  • 2 large white onions – sliced
  • 1 C olive oil
  • 1/4 lb fresh mozzarella cheese
  • all-purpose flour – to dust the dough


Rachael Ray: Sicilian Pizza With Italian Hot Sausage, Peppers & Onions Recipe Directions

For the Dough:

  1. Combine the yeast, salt, and water in a large bowl and mix with a spoon
  2. Add the flour and olive oil, then mix until the ingredients become a smooth ball
  3. Remove the ball from the bowl, then coat the bowl with oil
  4. Put the dough back into the bowl
  5. Cover the bowl with a dish towel, allowing the dough to breathe, then set aside for an hour to double in size

For the Sauce:

  1. Bring a large pot of water to a boil over high heat
  2. With a sharp knife, cut a shallow X on the bottom of the tomatoes to help the skin come off easily after cooking
  3. Blanch the tomatoes for 5-7 minutes to wilt the skin all over
  4. Remove and submerge the tomatoes in ice water
  5. Once cooled, slide the skin off and transfer the tomatoes to a separate bowl
  6. Crush the peeled tomatoes by hand, then add salt and pepper

For the Pizza:

  1. Preheat the oven to 400 degrees
  2. In a large skillet, heat the olive oil over medium heat
  3. Add the peppers and onion with salt and pepper and saute until softened
  4. Remove from heat and let cool
  5. In a large baking pan bake the sausage for 10-12 minutes until browned
  6. Remove and set aside to cool, then increase the oven temperatre to 450 degrees
  7. Once cooled, cut diagonally into 1/4-inch-thick slices
  8. Pour a cup of olive oil into a 16×11-inch roasting pan or rimmed baking dish
  9. Turn the dough out onto a floured surface
  10. Carefully stretch the dough and press down from the outside, working your way toward the middle, but try not to remove all the air from the dough
  11. Once it’s flattened, put in the prepared baking dish and gently pull to fit the shape of the dish
  12. Take a knife and poke holes through the dough
  13. Brush the dough with some olive oil and spread 1/4 C of the tomato sauce on top
  14. Bake for 5 minutes, until the dough is golden-brown on top
  15. Remove the pan from the oven and place the whole milk mozzarella in an even layer over the dough
  16. Spread some sauce to cover the mozzarella
  17. Cover the sauce with onions and peppers, then top with the sausage
  18. Add more sauce, then add pieces of the fresh mozzarella
  19. Add a good amount of Pecorino cheese on top
  20. Bake for 12 minutes, until the cheese is golden-brown
  21. Remove from the oven and top with more Pecorino
  22. Serve hot


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