Project Meal Plan
April 25, 2026
Projectmealplan.com
These Sausage and Pepper Personal Pizzas are made on par-baked mini pizza crusts and take less than 20 minutes from fridge to table for a quick weeknight dinner idea!
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From the Cook
From the Cook
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1/5
Instructions
1
Preheat the oven to 450F. Line a rimmed baking sheet with aluminum foil (do not use parchment paper at this high temperature). Place two par-baked or premade mini pizza crusts on the sheet pan. Add sauce, about 3 tablespoons to each crust, and spread around with a spoon. Next, sprinkle about 1/3-1/2 cup of cheese to each crust. Sprinkle a small amount of dried oregano and garlic powder on each pizza crust, then divide cut peppers and sausage between the pizzas, and sprinkle with remaining cheese.
2
Bake the pizzas in the preheated oven for 9-12 minutes or until the edges are golden brown and the sausage is sizzling. Cut into quarters and enjoy.
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Tips & Tricks (5)
- Brown Sausage First for Flavor 🍖Remove sausage from casings and brown it in a skillet before adding to pizzas to render fat and develop deep, caramelized flavors that won't make the crust soggy.
- Dry Your Peppers for Crispness 🫑Pat mini sweet peppers dry after slicing and let them sit uncovered for 5 minutes before topping to prevent excess moisture that can make the crust soggy during baking.
- Layer Sauce Strategically 🍅Use a thin, even layer of pizza sauce and leave a ½-inch border around the crust to prevent overflow and ensure the edges crisp properly in the oven.
- Cheese as a Moisture Barrier 🧀Sprinkle cheese directly on the sauce before adding toppings to create a protective layer that keeps the crust from absorbing excess moisture from the sausage and peppers.
- Toast at Higher Temperature 🔥Bake at 425°F instead of following standard directions to quickly crisp the crust and char the toppings in just 8-10 minutes for maximum texture contrast.
Recipe Facts
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
Glycemic Load
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