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A vegetarian sausage and pepper pizza is probably my favorite pizza, since having it at a local place near me, but I could never get it right myself. Mostly because the sausage was never right. Sausage is one of those things that should be easy to replicate with seasonings, but that’s not always the case.
Then I had some Beyond sausages at a cookout, and I knew that this was the one that would be delicious on a pizza. And as you’ll see if you try this recipe, I was right.
I love making homemade pizza, and sometime make the dough myself, but my local market makes a pretty good dough that they sell by the pound, so that’s what I usually use. If you have a favorite recipe, I’m sure it would work here.
As far as toppings go, other than the Beyond sausage, I use peppadew peppers, those small round peppers that are sweet and spicy. I get them at the olive bar of my local grocery store. Roasted peppers, or even just bell peppers would work. For sauce, my go to pizza sauce recipe is from this recipe — I use this for all pizza related meals in my house; it’s sweet and savory and has the perfect amount of pizza spices. Some fresh mozzarella and ricotta top the sauce, and a sprinkling of fresh basil at the end make it perfect.
If you have a pizza stone or steel, now is the time to use it. Get it good and hot before you start, and slide the pizza directly on it. If you don’t have a peel, you can use the back of a sheet pan; if you don’t have a stone, putting your sheet pan in the oven while it preheats will help get a nice crust.