Flavorful Italian sausage nestled in a rich and creamy white sauce, You will love this Italian Sausage Pizza for your next pizza night!
Every now and then, we switch things up from our regular pepperoni pizzas on movie nights and make this Italian Sausage White Pizza.
While I love tomato-based sauce, and my daughter is, hands down, the most avid fan of pepperoni pizza in the family, we can all agree that white pizza is also delightful and hard to resist.
White Pizza Sauce
- This white sauce is adapted from my Bacon Mushroom Pizza. It is simply made with milk, flour, butter, and parmesan.
- It is a nice base for so many toppings. The mild flavor makes it versatile and easy to pair with almost any savory toppings.
- The method for cooking is similar to the roux method, using butter and flour to thicken this milk-based sauce
Let’s Make Italian Sausage White Pizza
MAKE THE PIZZA DOUGH
In a bowl of a stand mixer, add the yeast and warm water. Let stand until the yeast is foamy. Stir in the salt and olive oil.
Add the flour. Using the dough hook, knead until a shaggy dough is formed. Continue to knead until the dough gathers in the center of the bowl.
If the dough is too sticky, sprinkle 1 tbsp of flour at a time, until the dough cleans the sides of the bowl. This dough is meant to be soft and tacky so do not add too much flour.
Gather the dough and place it in a lightly greased bowl. Toss it around to coat. Cover the bowl loosely with a clean towel and allow it to rise for 1½ hours.
MAKE THE WHITE PIZZA SAUCE
In a small saucepan, melt the butter over medium heat until bubbly. Add the flour and whisk constantly until no lumps remain. The mixture should be golden like coffee.
Add the milk and continue to whisk until the sauce thickens. Turn off the heat. Immediately stir in the parmesan cheese until it melts.
ASSEMBLE THE PIZZA
Once the dough is ready, divide it into 2 portions. You will only need half of the dough. You can freeze the other half for up to 2 weeks, wrapped well in wax paper and then in foil.
Preheat the oven to 450 F. Shape the dough to fit a 12-inch pizza pan. You can do this by allowing the weight of the dough to work for you. Just toss it around until it stretches out, then place it on top of the pizza pan.
Do not over-stretch, wait for the dough to relax. Shape it and let it fill the pan when it is more relaxed and does not shrink back.
Spread half of the white sauce over the dough. Sprinkle half of the Italian sausage all over. Next, sprinkle half of the mozzarella cheese on top.
Next, drop the remaining white sauce in dollops all over the pizza, sprinkle the remaining Italian sausage, then the mozzarella. Sprinkle the oregano and basil on top.
Bake the pizza at 450 F, for 16-20 minutes, or until the top is bubbly, the cheese has melted and the edges are lightly golden.
- If you are not able to find bulk Italian sausage, just remove the casing of the sausages.
- The pizza dough recipe yields enough for 2 round 12-inch pizzas. You can freeze the other half for future use.
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