Description
A sweet-and-salty pie that pairs crumbled Italian sausage with tangy feta, sweet honey, and mellowed red onion — simple to make and impressive to serve.
Ingredients
Scale
- 3½ cups (420 g) plain all-purpose flour, plus extra for dusting
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 1 packet (2¼ teaspoons) active dry yeast
- 1½ cups (360 ml) warm water (about 105–115°F / 40–46°C)
- 2 tablespoons olive oil, plus more for greasing and brushing
- 1 lb (450 g) Italian sausage, casing removed
- 1 red onion, cut into thin half-rings
- 4 garlic cloves, minced
- 6 oz (about 170 g) feta, crumbled
- ¼ cup honey, plus extra for finishing
- ¼ cup extra-virgin olive oil (for drizzling/brush)
- ¼ cup fresh basil, roughly chopped
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
Instructions
- Activate the yeast: In a large mixing bowl combine the warm water, sugar and yeast. Stir lightly and let sit 5–10 minutes until the surface becomes foamy — that shows the yeast is alive and ready.
- Make the dough: Add 2 tablespoons olive oil to the yeast liquid. Gradually stir in the flour and 1 teaspoon salt until the mixture forms a rough dough.
- Knead: Turn the dough onto a floured work surface and knead about 8–10 minutes until it’s smooth, elastic, and slightly tacky. Add a bit more flour only if the dough is too sticky.
- First rise: Lightly oil a large bowl, place the dough inside and turn to coat. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 1–1½ hours, until roughly doubled in size.
- Prep the sausage topping: While the dough rises, brown the sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain any excess fat.
- Soften the aromatics: Add the sliced red onion to the pan with the cooked sausage and sauté 5–7 minutes until the onion softens and begins to caramelize. Stir in the minced garlic and cook for another minute. Remove from heat and season with salt, pepper and red pepper flakes if using.
- Shape the pizzas: Preheat your oven to 450°F (232°C). If you own a pizza stone or baking steel, put it in the oven now so it gets hot. Divide the risen dough in two. On a lightly floured surface stretch or roll one portion into about a 12-inch round.
- Assemble: Transfer the stretched dough to a sheet of parchment or a cornmeal-dusted peel. Brush the surface lightly with olive oil. Scatter the sausage-onion mixture evenly, then crumble feta across the top.
- Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven and bake for 12–15 minutes, until the crust is golden and any cheese is bubbling.
- Finish: Remove the pizza from the oven and immediately drizzle with honey to taste. Sprinkle with chopped basil and a pinch of red pepper flakes if you like heat. Let the pie rest a couple minutes, slice, and serve.
Notes
- Recipe notes & swaps
- Dough shortcuts: Use store-bought pizza dough or a whole-wheat dough if you prefer.
- Cheese alternatives: Goat cheese, fresh mozzarella, or ricotta make fine substitutes for feta (the flavor will be different).
- Sausage options: Try sweet or spicy Italian sausage, or swap for chorizo for a smoky twist.
- Veggies: Add bell peppers, mushrooms, or baby spinach for extra color and nutrition.
- Spicy honey: Warm the honey gently with a few chili flakes for an infused drizzle — strain before using.
- Make-ahead: Dough keeps in the refrigerator for up to 48 hours (well wrapped) or freezes for longer. Cooked sausage mixture stores 3 days in the fridge.
- Grill method: Par-bake or grill the dough for 2–3 minutes per side, top, and finish on the grill until cheese melts.
- Storage & reheating
- Cool leftovers, wrap tightly and refrigerate up to 2 days. Reheat in a hot oven or skillet to crisp the crust; add honey after reheating for the best finish.