Sausage and Radicchio Pizza Recipe

Sausage and Radicchio Pizza
J. Kenji Lopez-Alt

Recipe Details

Sausage and Radicchio Pizza Recipe

Active 45 mins
Total 3 hrs
Serves 4 to 6 servings


  • 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough

  • 1 (14-ounce) can whole peeled tomatoes, preferably San Marzano

  • Kosher salt

  • 1 pound fresh mozzarella, torn into rough chunks and drained

  • 12 ounces bulk sweet Italian sausage

  • 1 medium head radicchio, roughly chopped

  • 4 to 6 ounces grated Parmesan cheese

  • 24 fresh basil leaves

  • 1/4 cup extra-virgin olive oil


  1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.

  2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.

  3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

  4. Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of sausage over pizza in small chunks. Spread 1/4 of radicchio and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.

  5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

  6. Repeat steps 4 through 6 for remaining pizzas.

Special equipment

Wood and metal pizza peels, Baking Steel, pizza cutter (see note)

This Recipe Appears In

Nutrition Facts (per serving)
812 Calories
39g Fat
78g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 812
% Daily Value*
Total Fat 39g 50%
Saturated Fat 14g 71%
Cholesterol 77mg 26%
Sodium 1577mg 69%
Total Carbohydrate 78g 28%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 37g
Vitamin C 14mg 68%
Calcium 517mg 40%
Iron 5mg 30%
Potassium 582mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)