Sage Sausage, Caramelized Red Onion & Mozzarella Sheet Pan Pizza

Posted October 13th, 2026

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Sage Sausage, Caramelized Red Onion & Mozzarella Sheet Pan Pizza

I love a thick, fluffy pizza crust with crispy golden edges, and this sheet pan pizza is exactly that! It's topped with savory sage sausage, sweet caramelized red onions, orange bell peppers, garlic, and plenty of melty mozzarella. I finish it with fresh arugula, Parmesan, crushed red pepper flakes, and a drizzle of hot honey for the perfect combination of sweet, savory, and spicy.

I made mine in a smaller sheet pan because I love a thicker, more substantial crust, but you can absolutely use a larger sheet pan if you prefer a thinner, crispier pizza!

Total Time: Approximately 50–75 minutes, depending on pan size
Servings: 6–8
Oven Temperature: 475°F
Equipment: Small rimmed sheet pan for a thicker crust, or a larger sheet pan for a thinner crust

Ingredients

For the Pizza

• 2 lb store-bought pizza dough, room temperature

• 3 tablespoons olive oil, divided

• 1 tablespoon unsalted butter

• ¾ lb sage breakfast sausage or Italian sausage

• 1 large red onion, thinly sliced

• 1 orange bell pepper, thinly sliced

• 3 garlic cloves, finely minced

• Approximately ½ cup water, for the onions

• ¾ cup pizza sauce

• 2 cups shredded low-moisture mozzarella

• 4 oz fresh mozzarella, torn into small pieces

• ½ teaspoon dried oregano

• Salt and freshly cracked black pepper, to taste

For Finishing

• 1 cup fresh baby arugula

• ¼ cup freshly grated Parmesan

• Hot honey, for drizzling

• Crushed red pepper flakes, to taste

• Freshly cracked black pepper

Instructions

1. Preheat the oven. Preheat your oven to 475°F. Generously coat a rimmed sheet pan with 2 tablespoons of olive oil. Place the pizza dough in the pan and gently stretch it toward the edges. If the dough keeps shrinking back, allow it to rest for 10–15 minutes before stretching again. I used a smaller sheet pan for a thicker crust, but you can use a larger pan if you prefer a thinner pizza.

2. Make the quick caramelized onions. Heat the remaining tablespoon of olive oil and the butter in a skillet over medium heat. Add the sliced red onion and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and develop some color. Pour in approximately ½ cup of water and continue cooking, stirring occasionally, until the water evaporates and the onions become soft and golden. If needed, continue cooking for a few more minutes to develop additional color. Add the minced garlic during the final minute of cooking, then transfer everything to a bowl.

3. Cook the sausage. In the same skillet over medium heat, add the sage sausage. Break it into small crumbles and cook for approximately 6–8 minutes, until browned and fully cooked. Drain any excess grease if needed.

4. Assemble the pizza. Spread the pizza sauce evenly over the stretched dough, leaving a small border around the edges. Sprinkle with shredded mozzarella, followed by the cooked sausage, caramelized red onions, raw sliced orange bell pepper, and pieces of fresh mozzarella. Finish with dried oregano and freshly cracked black pepper. The bell peppers will soften and roast as the pizza bakes.

5. Bake. Transfer the pizza to the oven and bake for approximately 18–25 minutes for a thinner crust, or longer as needed for a thicker crust. The pizza is ready when the edges are golden brown, the cheese is bubbling, and the bottom of the crust is fully cooked. If the cheese begins browning before the crust is ready, move the pizza to a lower oven rack for the remaining baking time.

6. Finish and serve. Allow the pizza to cool for 2–3 minutes. Scatter the fresh arugula over the top, sprinkle with freshly grated Parmesan and crushed red pepper flakes, and finish with a drizzle of hot honey and freshly cracked black pepper. Slice into squares and serve warm!

A Little Tip

For the crust: I love using a smaller sheet pan because it gives the pizza a thick, fluffy crust with crispy edges. If you prefer a thinner, crispier pizza, use a larger rimmed sheet pan instead. Just keep

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A Recipe by Madeline May

Sage Sausage, Caramelized Red Onion & Mozzarella Sheet Pan Pizza

Dinner • Pizza • Comfort Food

Total Time

50–75 mins

Serves

6–8

Oven

475°F

Ingredients

For the Pizza

• 2 lb store-bought pizza dough, room temperature
• 3 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• ¾ lb sage breakfast sausage or Italian sausage
• 1 large red onion, thinly sliced
• 1 orange bell pepper, thinly sliced
• 3 garlic cloves, finely minced
• Approximately ½ cup water, for the onions
• ¾ cup pizza sauce
• 2 cups shredded low-moisture mozzarella
• 4 oz fresh mozzarella, torn into small pieces
• ½ teaspoon dried oregano
• Salt and freshly cracked black pepper, to taste

For Finishing

• 1 cup fresh baby arugula
• ¼ cup freshly grated Parmesan
• Hot honey, for drizzling
• Crushed red pepper flakes, to taste
• Freshly cracked black pepper

Instructions

1. Preheat the oven Preheat your oven to 475°F. Generously coat a rimmed sheet pan with 2 tablespoons of olive oil. Place the pizza dough in the pan and gently stretch it toward the edges. If the dough keeps shrinking back, allow it to rest for 10–15 minutes before stretching again. I used a smaller sheet pan for a thicker crust, but you can use a larger pan if you prefer a thinner pizza.
2. Make the quick caramelized onions Heat the remaining tablespoon of olive oil and the butter in a skillet over medium heat. Add the sliced red onion and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and develop some color. Pour in approximately ½ cup of water and continue cooking, stirring occasionally, until the water evaporates and the onions become soft and golden. If needed, continue cooking for a few more minutes to develop additional color. Add the minced garlic during the final minute of cooking, then transfer everything to a bowl.
3. Cook the sausage In the same skillet over medium heat, add the sage sausage. Break it into small crumbles and cook for approximately 6–8 minutes, until browned and fully cooked. Drain any excess grease if needed.
4. Assemble the pizza Spread the pizza sauce evenly over the stretched dough, leaving a small border around the edges. Sprinkle with shredded mozzarella, followed by the cooked sausage, caramelized red onions, raw sliced orange bell pepper, and pieces of fresh mozzarella. Finish with dried oregano and freshly cracked black pepper. The bell peppers will soften and roast as the pizza bakes.
5. Bake Transfer the pizza to the oven and bake for approximately 18–25 minutes for a thinner crust, or longer as needed for a thicker crust. The pizza is ready when the edges are golden brown, the cheese is bubbling, and the bottom of the crust is fully cooked. If the cheese begins browning before the crust is ready, move the pizza to a lower oven rack for the remaining baking time.
6. Finish and serve Allow the pizza to cool for 2–3 minutes. Scatter the fresh arugula over the top, sprinkle with freshly grated Parmesan and crushed red pepper flakes, and finish with a drizzle of hot honey and freshly cracked black pepper. Slice into squares and serve warm!

A Little Tip

For the crust: I love using a smaller sheet pan because it gives the pizza a thick, fluffy crust with crispy edges. If you prefer a thinner, crispier pizza, use a larger rimmed sheet pan instead. Just keep an eye on the baking time, since a thinner pizza may cook faster.

For the onions: My quick caramelized onion method is to add approximately ½ cup of water once the onions begin softening. Let the water cook off as the onions continue to soften and turn golden. It's an easy way to help them cook down without standing over the stove for ages!

For the cheese: Pat the fresh mozzarella dry before adding it to the pizza to prevent excess moisture.

For serving: Don't skip the fresh arugula and hot honey! They add the perfect finishing touch and balance the richness of the sausage and cheese.

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A Recipe by Madeline May • madelinemay.com

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