Italian Sausage White Pizza

This white pizza creation has been my go-to dinner solution on busy weeknights, transforming basic ingredients into something extraordinarily delicious that breaks away from traditional tomato-based pizzas. The combination of creamy ricotta, savory sausage, and peppery arugula creates layers of flavor that make this dish special.

I first created this recipe when trying to recreate a memorable white pizza I had at a small Italian restaurant in New York. After several attempts and family taste tests, this version became our Friday night favorite, with my husband requesting it almost weekly.

Ingredients

• Hot Italian turkey sausage links: Simply wonderful for adding hearty protein and spicy flavor while keeping the dish lighter than traditional pork sausage
• Reduced-fat ricotta cheese: Creates a creamy white sauce base that stays moist and flavorful during baking
• Garlic powder: Infuses the ricotta with classic Italian flavor that complements the sausage perfectly
• Whole wheat pizza crust: Provides a nutty flavor and extra nutrition compared to regular crust
• Sweet red pepper: Adds beautiful color contrast and sweet notes that balance the spicy sausage
• Thinly sliced onion: Caramelizes slightly during baking for depth of flavor and natural sweetness
• Italian seasoning: The perfect blend of dried herbs that eliminates the need for multiple spice jars
• Freshly ground pepper: Always use freshly ground for more pronounced flavor and aroma
• Crushed red pepper flakes: Optional but recommended for those who enjoy a pleasant heat level
• Part-skim mozzarella cheese: Melts beautifully while contributing less fat than whole milk varieties
• Arugula or baby spinach: Added fresh after baking for a peppery finish and nutritional boost

Step-by-Step Instructions

Brown the Sausage:

In a large skillet over medium-high heat, break the sausage into small crumbles as it cooks. Look for a deep golden brown color on the crumbles which takes about 4-6 minutes. The caramelization creates rich savory flavor that will stand out on the pizza.

Prepare the Ricotta Base:

In a small bowl, thoroughly mix the ricotta cheese with garlic powder until completely incorporated. This simple mixture becomes the creamy foundation of your white pizza and should be smooth enough to spread easily.

Assemble the Pizza:

Place your prebaked crust on a baking sheet and spread the ricotta mixture in an even layer leaving about a half-inch border around the edge. Distribute the cooked sausage crumbles evenly followed by the sliced red peppers and onions. This layering method ensures every bite contains all flavors.

Season and Add Cheese:

Sprinkle the Italian seasoning and freshly ground pepper evenly across the entire pizza. Add the red pepper flakes if using. Top with an even layer of mozzarella cheese making sure to get some on all toppings which helps bind everything together during baking.

Bake to Perfection:

Position your oven rack in the lower third of the oven and bake at 450°F for 8-10 minutes. Watch carefully as the cheese melts and begins to bubble and the crust edge turns golden brown. Baking on a lower rack ensures the bottom crust gets crispy.

Add Fresh Greens:

Remove the hot pizza from the oven and immediately top with fresh arugula or spinach. The residual heat will slightly wilt the greens without cooking away their fresh flavor and vibrant color. Cut into slices and serve immediately.

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The sweet red pepper is actually my favorite ingredient in this recipe. Its natural sweetness develops during baking and creates a perfect contrast to the spicy sausage. My grandmother always taught me that great Italian cooking is about balance, and this ingredient embodies that principle perfectly.

Smart Substitutions

This white pizza welcomes many variations based on what you have available. Crumbled plant-based sausage works wonderfully for vegetarians, while goat cheese can replace up to half the ricotta for a tangy twist. For a gluten-free version, simply use your favorite gluten-free crust and adjust the baking time according to package directions.

Make-Ahead Tips

While best enjoyed fresh, you can prepare components in advance to streamline dinner preparation. Cook the sausage and slice vegetables up to two days ahead, storing them separately in airtight containers in the refrigerator. The ricotta mixture can also be prepared a day ahead. When ready to serve, simply assemble and bake as directed for a quick weeknight meal.

Serving Suggestions

This white pizza pairs beautifully with a simple balsamic-dressed arugula salad on the side. For a complete Italian-inspired meal, serve with a light soup like Italian wedding or minestrone. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors perfectly, while sparkling water with lemon makes a refreshing non-alcoholic option.

The Italian Heritage Connection

White pizzas or "pizza bianca" have deep roots in Italian culinary tradition, particularly in regions like Rome where simple olive oil and herb versions have been made for centuries. This recipe honors that tradition while incorporating Italian-American innovations like the addition of ricotta cheese, which became popular when Italian immigrants settled in the United States and adapted recipes based on available ingredients.

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Recipe FAQs

→ Can I substitute the turkey sausage with another protein?

Yes, you can substitute with regular Italian pork sausage, chicken sausage, or even plant-based sausage alternatives. For a meatless version, try sautéed mushrooms which provide a similar savory umami flavor.

→ What is white pizza?

White pizza (pizza bianca) is made without tomato sauce, instead using a base of olive oil, ricotta, or other white sauces. This version uses a creamy ricotta and garlic powder mixture as its base, creating a rich foundation for the toppings.

→ Can I make this ahead of time?

You can prepare the components ahead of time - cook the sausage, slice vegetables, and mix the ricotta spread up to a day in advance. Assemble and bake just before serving, adding the arugula after baking for maximum freshness.

→ What can I serve with this pizza?

This pizza pairs well with a simple green salad dressed with lemon vinaigrette, roasted vegetables, or a light soup like Italian wedding or minestrone. For a complete meal, consider adding an antipasto platter as a starter.

→ Can I use a different type of crust?

Absolutely! While the recipe calls for a prebaked whole wheat crust, you can substitute with regular pizza dough, cauliflower crust, or even flatbread. Just adjust baking times accordingly based on your crust choice.

→ Why add the arugula after baking?

Adding arugula after baking preserves its fresh, peppery flavor and crisp texture. When arugula is baked, it wilts significantly and loses much of its distinctive character. The heat from the freshly baked pizza will slightly wilt the greens to the perfect consistency.