Jamie Oliver’s Sausage Pizza is not your average Friday night frozen pizza. It’s rustic, bold and packed with flavor. Think sizzling sausage crumbles, melty cheese and a crispy, golden base-all topped with fresh herbs and a hint of chili. Jamie takes the humble sausage and turns it into something special. It’s the kind of pizza that makes you roll up your sleeves and dive in.
This isn’t a dish that hides behind heavy sauces or too many toppings. It’s all about letting the sausage shine-juicy, spicy and just a little bit wild. This pizza delivers big comfort with simple ingredients.
Jamie Oliver Sausage Pizza Recipe
Ingredients Needed
Here’s what you’ll need to bring this sausage pizza to life. Most of these are kitchen staples and the rest are easy to find at any decent grocery store:
For The Dough
- 500g strong white bread flour (plus extra for dusting)
- 1 x 7g sachet of dried yeast
- ½ tablespoon fine sea salt
- 1 tablespoon olive oil
- 325ml lukewarm water
For The Toppings
- 3 good-quality Italian sausages (spicy or sweet, your choice)
- 150ml passata (sieved tomatoes)
- 1 clove garlic, finely chopped
- A pinch of dried oregano
- 1 red chili (optional, sliced thin)
- 125g mozzarella (torn into pieces)
- Fresh basil leaves (for garnish)
- Olive oil (for drizzling)
- Salt and pepper to taste
Jamie sometimes adds red onion, mushrooms or even anchovies but the core version keeps it focused on the sausage.
Equipment Needed
No need for fancy tools but a few key items make the job easier:
- Mixing bowl
- Rolling pin
- Pizza stone or baking tray
- Knife or kitchen scissors (to cut sausage)
- Frying pan
- Spoon (for spreading the sauce)
- Oven (preheated, super hot-around 240°C or 475°F)
If you’ve got a pizza peel, great. If not, a wooden cutting board works for transferring your pizza onto the hot tray or stone.
How To Make Jamie Oliver’s Sausage Pizza
Here’s where the fun begins. Making this pizza is half the joy. getting your hands dirty, working with dough and smelling that sausage sizzle.
1. Start With The Dough
- Mix flour, salt and yeast in a big bowl.
- Make a well in the middle, pour in water and olive oil.
- Mix it all together into a dough and knead for about 10 minutes until it’s smooth and springy.
- Cover the bowl with a damp cloth and let it rise for at least 1 hour or until it doubles in size.
2. Cook The Sausage
- While the dough’s rising, remove sausage meat from the casing.
- Heat a pan and fry the sausage in small chunks until golden and crispy. No need for extra oil-they’ve got enough fat on their own.
- Set them aside on paper towels to drain.
3. Prep The Sauce
- In the same pan, sauté garlic until fragrant.
- Add passata and oregano. Simmer for 5-10 minutes until thickened.
- Season with salt and pepper. Add chili if you like heat.
4. Shape The Pizza
- Once the dough has risen, knock it back and divide if you’re making more than one.
- Roll it out on a floured surface. Not too thick-you want a thin, crisp base.
- Transfer to your hot pizza stone or baking tray.
5. Build The Pizza
- Spoon on the tomato sauce.
- Scatter sausage chunks evenly.
- Add mozzarella and a few chili slices (if using).
- Drizzle with olive oil.
6. Bake!
- Pop it into the oven. Bake for 8-10 minutes until golden, bubbly and slightly charred at the edges.
- Pull it out, scatter with fresh basil and give it a final drizzle of good olive oil.
That’s it. Simple, fast and full of flavor.
What I Learnt
Making Jamie’s sausage pizza taught me a few things:
- Homemade dough makes a huge difference. It’s softer, tastier and crisps up beautifully. Once you do it, you won’t want store-bought again.
- Quality sausage matters. This dish rises or falls on your meat choice. Go for a butcher’s Italian sausage if you can. You’ll taste the difference.
- Less is more. I used to pile on toppings. Jamie’s method taught me that just a few, well-chosen ingredients can outshine a mountain of extras.
- Timing is everything. Get that oven HOT. Like, really hot. It’s the secret to that perfect, slightly blistered crust.
Recipe Tweaks For Jamie Oliver’s Sausage Pizza
Alright, let’s get into it-Jamie’s sausage pizza is a thing of beauty. Rich tomato sauce, gooey cheese and spicy sausage. But hey, even perfection can be personalized. Want to level it up? Here’s how.
1. Swap the Sausage:
Jamie usually goes with good-quality Italian sausage which is great. But you could mix things up with chorizo for a smoky kick. Or go with chicken sausage if you’re lightening things up. If you’re vegetarian? Crumbled spicy tofu or plant-based sausage can totally hold their own.
2. Add a Veggie Punch:
Think thin slices of fennel, red onion or even zucchini. Roast them first to bring out that sweetness. Or go bold with pickled jalapeños. the zing works so well with the richness of sausage.
3. Play with Cheese:
Mozzarella is a classic but adding a few blobs of ricotta brings a creamy surprise. Or sprinkle in some aged cheddar for extra depth. Smoked provolone? Underrated hero. And for real pizzaiolo vibes, finish it with a grating of pecorino just before serving.
4. Spice it Up-or Not:
Jamie’s all about balance but you might want more heat. A few shakes of chili flakes or a swirl of hot honey after baking gives that sweet-spicy magic. Not into spice? Try a drizzle of garlic oil instead.
5. Crust Tweaks:
If you’re making the dough from scratch, try adding a spoon of semolina flour to get that golden crunch. Or if you’re in a rush, naan or flatbread makes a solid base for a quickie version.
Storage Tips For Leftovers
Got leftovers? First off, lucky you. Here’s how to store them so they still taste great the next day. or even next week.
Short-Term (1-3 Days):
Wrap slices in parchment or foil and stash them in an airtight container in the fridge. This keeps the crust from turning to rubber. Avoid piling slices on top of each other unless you want a cheesy, stuck-together mess.
Reheating Tip:
Skip the microwave unless you like soggy crust. For best results, reheat in a hot skillet (non-stick or cast iron). Pop a lid on for a couple of minutes to melt the cheese while keeping the crust crispy. No lid? Splash a tiny bit of water in the pan and cover it with foil.
Freezing (Up to 2 Months):
Let the pizza cool completely. Then wrap each slice tightly in plastic wrap, followed by foil or a freezer-safe bag. Label it-you’ll thank yourself later.
To Reheat from Frozen:
No need to thaw. Just pop it in a 375°F (190°C) oven for about 10-12 minutes. Place it directly on the rack or a baking sheet for a crisp finish.
What To Eat With Jamie Oliver’s Sausage Pizza?
Sausage pizza is bold. Rich. Flavor-packed. So when you’re picking sides, think of contrast or something that adds freshness.
1. Crisp Green Salad:
You can’t go wrong here. Toss together rocket (arugula), thinly sliced fennel and a lemony vinaigrette. The bitterness and acidity balance all that savory sausage beautifully.
2. Roasted Veggies:
Try charred broccoli or roasted bell peppers with a touch of balsamic glaze. They bring color and depth without stealing the spotlight.
3. Dips & Sauces:
Got crust lovers at the table? Serve a small bowl of garlic herb butter, basil pesto or a cool tzatziki-style yogurt dip for dunking.
4. Something Bubbly:
Not technically a side but this matters. Pizza and drinks go hand in hand. Try a sparkling water with lime, a cold beer or a light red wine like a Pinot Noir. Keeps things refreshing between bites.
5. For a Bigger Spread:
Want to make it a real meal? Add a simple antipasti platter. think olives, artichokes, cured meats and marinated cheese. Super easy, super satisfying.
FAQs
What Makes Jamie Oliver’s Sausage Pizza Different?
His recipe uses fresh, flavorful sausages and a mix of herbs that give it a unique taste. Plus, he uses a homemade dough that brings out the best flavors.
Can I Use Store-bought Sausage For Jamie Oliver’s Pizza?
Yes, but Jamie suggests using fresh, high-quality sausages to get the best flavor. You can remove the casing and crumble it for the topping.
How Long Should I Bake Jamie Oliver’s Sausage Pizza?
Bake it at a high temperature (about 220°C or 450°F) for around 10-12 minutes, or until the crust is golden and the sausage is cooked through.
