Smoked Wisconsin Cheddar and Sausage Pizza
Homemade pizza topped with smoked sausage, Wisconsin cheddar, and a smoky tomato sauce, baked to bubbly perfection. This american-inspired pizza ready in about 35 minutes pairs pizza dough, sliced smoked sausage, shredded Wisconsin sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb pizza dough
- 8 oz, sliced smoked sausage
- 1 1/2 cups shredded Wisconsin sharp cheddar cheese
- 1/2 cup tomato sauce
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1/4 cup, torn fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat your oven to 475°F and roll out 1 lb pizza dough on a floured surface into a 12-inch circle. Transfer to a pizza stone or baking sheet.
- Step 2: In a small bowl, mix 1/2 cup tomato sauce with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then spread evenly over the pizza dough, leaving a 1-inch border.
- Step 3: Evenly distribute 8 oz sliced smoked sausage and 1 1/2 cups shredded Wisconsin sharp cheddar cheese over the sauce. Drizzle with 2 tbsp olive oil.
- Step 4: Bake the pizza for 12-15 minutes until the crust is golden and cheese is bubbly and slightly browned.
- Step 5: Remove from oven and scatter 1/4 cup torn fresh basil leaves over the top before slicing and serving.
Frequently asked questions
How long does Smoked Wisconsin Cheddar and Sausage Pizza take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Wisconsin Cheddar and Sausage Pizza?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.
Can I substitute ingredients in Smoked Wisconsin Cheddar and Sausage Pizza?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Wisconsin Cheddar and Sausage Pizza for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Wisconsin Cheddar and Sausage Pizza?
American pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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Equipment for this recipe
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