Deconstructed Sausage Pizza

It’s hard to put your finger on it, exactly – the first time I made this pizza deconstruite aux saucisses, it just… made sense. Warm sausage, sharp cheese pulling into soft threads, that little glossy edge of the crust catching golden bits where the fat had crisped up with the sauce. There’s this cozy, quiet kind of pleasure to it – like something between a pan-fried memory and a shortcut home-cooked dream. And even though it isn’t a pizza in the usual way – no neat triangle slices or bubbling rounds – it still hits all the right notes, just a little more rustic, a little looser in structure. Almost like letting the flavors speak for themselves, you know?

Why You’ll Crave It

• Quick to throw together – perfect when you’re not in the mood to babysit dough or plan ahead
• Comforting mix of salty sausage, melty cheese, and that warm tomato richness (the trio never fails)
• Super customizable – toss in herbs, leftovers, random fridge bits… it all works somehow
• Crunchy edges, soft cheesy middle – every bite has contrast, nothing flat or boring
• No pizza stone, peel, or fancy gear needed – just a tray and a hot oven

The first time I made this, I accidentally ate almost half of it while “tasting” it straight from the tray – it really is one of those sneak-another-bite kind of dishes.

What You’ll Need

• Sausages: 4 to 6 nice, fat ones – I go for mildly spiced pork links, but really, whatever you like
• Pizza dough: 250g, which is usually half a store-bought bag (room temp is best)
• Tomato sauce: 100g – plain, not too runny – I often stir in a pinch of chili or garlic
• Cheese: 200g, shredded – good mozzarella gives you the pull, but mix in a bit of sharp cheddar and it really sings
• Oregano: 1 teaspoon dried, or a few fresh leaves if you’ve got them knocking about

Easy How-To

Heat the oven to wake things up

Set it to 200°C (392°F) and let it come all the way up – you want it hot, so things crisp and don’t go soggy in the middle.

Roll the dough – but casually

No pressure here. Just stretch or roll the dough until it fits your baking tray. It doesn’t have to be perfect. In fact, it shouldn’t be. Slightly uneven edges make it feel wonderfully homemade.

Cook the sausages with attention (but not obsession)

Skillet over medium heat. Let them brown gently, turning now and then – about 5 to 7 minutes should do it. You want a bit of crisp on the outside but no pink inside. Let them rest a moment, then slice thin or tear into bits – whichever mood you’re in.

Build the layers, simply

Spoon the tomato sauce over the base, then scatter cheese over like you mean it. Then tuck sausage pieces everywhere, getting a bit into every bite. Finish with oregano – and maybe a small drizzle of olive oil if you feel extra affectionate.

Bake till golden and impossible to resist

It’ll take around 10 to 15 minutes, depending on how generous your toppings were. The edges should be golden-brown and the cheese bubbling happily.

Cool… barely

Pull it out, and give it five minutes to settle – just enough so you don’t burn your mouth, but not long enough for the magic to fade.

Good to Know

• If your sausage releases a lot of grease, blot it on paper towel before adding to the dough – I learned that one the shiny-fingered way
• Add a little Parm or Pecorino with the other cheese – just a tablespoon – it brings a nice salty tickle
• Pressing the edges of the dough up a little helps keep everything from running off like excited toddlers

Serving Ideas

• Try it with a simple arugula salad dressed with lemon juice and cracked pepper – it balances the richness beautifully

Top Tricks

• Room-temperature dough stretches easier than cold – give it 15 to 20 minutes on the counter before you wrestle with it

Frequently Asked Questions

Can I use pre-cooked sausage?

Yes – especially things like smoked sausage or kielbasa work well. Just slice, no need to cook again first.

Can I skip the tomato sauce?

Absolutely. Try pesto, garlic oil, or even nothing at all – let the cheese and sausage carry it. It becomes more like a flatbread that way.

My crust gets too soft in the middle. Help?

Try pre-baking the dough alone for 4-5 minutes before adding toppings. That gives it a little head start and prevents sogginess.

Is store-bought pizza dough… okay?

More than okay. I use it all the time. Just read the ingredients list and go for one without too many mystery additions.

What wine would you serve with this?

Oof, nice question. Something medium-bodied and red – maybe a Montepulciano d’Abruzzo or a young Côtes du Rhône. You really can’t go too wrong.