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BBQ Smoked Sausage Pizza

Prep Time15 mins
Cook Time30 mins
Rest Time10 mins
Total Time55 mins

Equipment

  • Aerated Pizza Pan
  • Basting Brush
  • Pizza Cutter

Ingredients

  • 16 oz fresh pizza dough, rolled out on a floured surface into a circle I buy my pizza dough from the deli of our grocery store.
  • 2 tbsp olive oil
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2-1 cup BBQ sauce, to taste. You can use any BBQ sauce based on whatever flavors you prefer.
  • 1 1/2 cups shredded cheddar jack cheese, divided
  • 1 1/2 cups shredded mozzarella cheese, divided
  • Heaping 1/2 cup red onions, sliced into thin rings and then quartered into small strips
  • 6 oz kielbasa smoked sausage, sliced into discs

Instructions

  • Preheat oven to 450° and spray aerated pizza pan with nonstick cooking spray.
  • Place your rolled out pizza dough onto your pizza pan, spreading it our toward the edges as necessary. Pinch or roll the edges of the dough upward and inward to form the outer lip of your crust.
  • Brush olive oil all over the dough using a basting brush. Sprinkle all seasonings onto the dough, including the lip for the crust. Bake 7 minutes.
  • Once the dough is partially cooked, top with as much barbecue sauce, using more if you prefer a saucier pizza. Spread the sauce evenly using your basting brush.
  • Sprinkle with half of each type of cheese, then the onions, then the kielbasa, then the remaining cheese. Make sure you sprinkle cheese on the crust as well to fully cover the pizza.
  • Bake for 13-15 minutes or until crust reaches your preferred level of doneness. Let rest 5-10 minutes before slicing.
  • Slice into 8 equal pieces then serve, and enjoy!

Notes

Unless you're skilled at tossing your pizza to get it to be the right shape, I highly recommend rolling it out on a WELL floured surface. To do this, flour your hands, your countertop, and a rolling pin. Roll it both vertically and horizontally, then flip the dough over and do the same. Flipping the dough helps it to retain its circular shape instead of shrinking back up. Continue this pattern, adding flour as necessary to prevent sticking, until you have a circular shape to fit your pizza pan.