Some nights call for more than plain cheese, and this Sausage Feta Honey Pizza is exactly that upgrade. It tastes like something you’d order from a cozy artisan pizzeria, yet it’s simple enough to pull off in your own kitchen. The savory crumbles of Italian sausage, the salty pop of feta, and a warm drizzle of honey create that sweet‑meets‑salty bite you can’t quite stop thinking about. If you love fresh pizza recipes that feel a little special without being fussy, this one is going to be on repeat.
I like to think of it as my at‑home specialty pizza, the kind you’d expect from a spot with a wood fired oven and a long list of fancy pizza toppings written in chalk. The crust bakes up crisp at the edges and chewy in the center, the sausage gets lightly caramelized, and the feta softens into creamy little pockets. Then the honey goes on at the very end and ties everything together. It’s a fun twist on classic sausage pizza recipes, and it might just become your new Friday night tradition.
Ingredients For Sausage Feta Honey Pizza
This recipe makes one generous round pizza (about 12 inches), perfect for two very hungry people or three to four lighter servings. You can use homemade dough or a good quality store‑bought dough if you want to keep things easy.
- 1 pound pizza dough, homemade or store‑bought, at room temperature
- 1 tablespoon olive oil, plus more for greasing
- 8 ounces Italian sausage, casings removed
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/4 cups shredded low‑moisture mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup honey, plus extra for serving
- 1 tablespoon chopped fresh basil (or parsley)
- 1/4 teaspoon red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fine cornmeal or extra flour, for the pan or peel
How To Make This Artisan Pizza With Sausage, Feta And Honey
Start by preheating your oven to 450°F (232°C). If you have a baking steel or stone, slide it in while the oven heats up; it helps mimic that wood fired pizza effect with a nicely blistered bottom. Lightly grease a pizza pan or line the back of a baking sheet with parchment, then dust it with cornmeal for extra texture.
Heat a skillet over medium and add the Italian sausage, breaking it up with a spoon as it cooks. When it’s browned and cooked through, spoon off any extra fat. Stir in the sliced red onion and cook until softened and lightly golden, then add the garlic for the last minute so it turns fragrant but not bitter. Season with a pinch of salt, pepper, and red pepper flakes if you like a little kick.
On a floured surface, gently stretch or roll the pizza dough into a 12‑inch circle. It doesn’t need to be perfectly round; those slightly uneven edges are what make artisan pizza recipes feel so homemade. Transfer the dough to your prepared pan, then brush the surface lightly with olive oil so it bakes up with a tender, golden top instead of getting soggy.
Scatter the shredded mozzarella over the dough, leaving a small border for the crust. Spoon the sausage and onion mixture evenly over the cheese, then sprinkle the feta across the top so you get a bit in every bite. Slide the pizza into the hot oven and bake for 12–15 minutes, or until the crust is deeply golden and the cheese is bubbling around the edges.
As soon as the pizza comes out, drizzle it with honey while it’s still hot so it sinks gently into the toppings. Finish with chopped basil and another twist of black pepper. The sweet honey softens the salty feta and savory sausage in a way that feels surprisingly balanced, especially if you’re used to more classic Italian sausage pizza recipes.
Let the pizza rest for a couple of minutes before slicing so the cheese can settle slightly. When you cut into it, you’ll see the sausage nestled into the melted mozzarella, with little clouds of feta on top and a glossy sheen from the honey. The crust should be crisp enough to hold, but still chewy in the center, exactly what you want from elevated pizza recipes sausage lovers adore.
Pro Tips For Fancy Pizza Toppings At Home
- Bring the dough to room temperature so it stretches easily instead of snapping back.
- Cook the sausage fully before it goes on the pizza to avoid greasy spots and undercooked pieces.
- Add the honey after baking so it stays fragrant and doesn’t burn in the oven.
- Use two cheeses: mozzarella for melt, feta for tangy flavor and creamy pockets.
- Preheat the pan or stone for a few minutes for a crisper base that feels closer to wood fired pizza recipes.
Variations On This Sausage Pizza Recipe
- Swap the sausage: Try spicy Italian sausage, herby chicken sausage, or even crumbled chorizo for a bolder twist.
- Play with the cheese: Use a mix of feta and goat cheese for extra tang, or add a little smoked mozzarella.
- Add vegetables: Thinly sliced bell peppers, mushrooms, or spinach all work beautifully with feta pizza recipes.
- Make it more “gourmet”: Finish with a few arugula leaves after baking for a peppery, fresh bite.
- Mini specialty pizza: Divide the dough into two smaller rounds to create individual artisan pizzas.
Troubleshooting And Ingredient Substitutions
Common Issues And Fixes
- Soggy center: Use a light hand with toppings and make sure the oven is fully preheated before baking.
- Dough keeps shrinking: Let it rest longer at room temperature so the gluten can relax.
- Burning edges: Move the pizza to a slightly lower rack or tent the edges with a bit of foil near the end.
- Too sweet: Reduce the honey drizzle slightly, or add a pinch more red pepper flakes to balance it.
Easy Swaps For Sausage Feta Honey Pizza
- No Italian sausage: Use ground turkey sausage or a plant‑based sausage crumble.
- No feta on hand: Goat cheese, ricotta dollops, or a sharper aged cheddar can stand in.
- No honey: Maple syrup or a light drizzle of agave will still give you that sweet contrast.
- Different dough: Naan, flatbread, or pre‑baked pizza bases all work for faster fresh pizza recipes.
Storage, Reheating And Serving Ideas
Leftover Sausage Feta Honey Pizza keeps surprisingly well. Let slices cool completely, then store them in an airtight container in the fridge for up to 3 days. For the best texture, reheat on a skillet or in a hot oven until the crust crisps back up; the microwave works in a pinch but softens the base.
To serve, I like to cut slightly smaller slices if I’m putting this out as a party snack next to other specialty pizza flavors. For a simple dinner, pair it with a crisp green salad or a bowl of tomato soup. A light drizzle of extra honey and a sprinkle of fresh basil right before serving makes it feel restaurant‑worthy without any extra effort.
FAQs About Sausage Feta Honey Pizza
- Can I use pre‑baked crust? Yes, just top the crust and bake until the cheese is melted and the edges are golden; reduce the baking time slightly.
- Is this very sweet? The honey adds a gentle sweetness, but the sausage and feta keep the overall flavor balanced and savory.
- Can I make this pizza vegetarian? Skip the sausage and load up on roasted vegetables like mushrooms, peppers, and onions.
- Does it work on a grill? Absolutely, grill the dough a couple of minutes per side, then add toppings and finish grilling until the cheese melts.
- Can I prep it ahead? You can cook the sausage mixture and prep the cheese earlier in the day; assemble and bake just before serving.
- What’s the best way to slice it? Let it rest for a few minutes, then use a sharp pizza wheel or large chef’s knife for clean slices.
- Can I freeze leftovers? Yes, wrap slices tightly and freeze for up to 2 months, then reheat in the oven until hot and crisp.
Sausage Feta Honey Pizza
Equipment
- Mixing bowl
- Skillet
- Oven
- Pizza stone or baking sheet
- Rolling pin or your hands
- Cutting board
- Sharp knife or pizza wheel
Ingredients
- 1 pound pizza dough, homemade or store-bought, at room temperature
- 1 tablespoon olive oil, plus more for greasing
- 8 ounces Italian sausage, casings removed
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1.25 cups shredded low-moisture mozzarella cheese
- 0.5 cup crumbled feta cheese
- 0.25 cup honey, plus extra for serving
- 1 tablespoon chopped fresh basil or parsley
- 0.25 teaspoon red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fine cornmeal or extra flour, for pan or peel
Instructions
- Preheat the oven to 450°F (232°C). If using a pizza stone or baking steel, place it in the oven while it preheats so it gets very hot.
- Prepare a pizza pan or the back of a baking sheet by lining it with parchment and sprinkling it lightly with cornmeal or flour.
- Heat a skillet over medium heat and add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, then drain off any excess fat.
- Add the sliced red onion to the skillet and cook until softened and lightly golden, about 5 minutes. Stir in the garlic for the last minute, cooking just until fragrant.
- Season the sausage mixture with a pinch of salt, pepper, and red pepper flakes if using. Remove from the heat and set aside.
- On a lightly floured surface, gently stretch or roll the pizza dough into a 12‑inch circle. Try not to press out all of the air so the crust bakes up light and chewy.
- Transfer the shaped dough to the prepared pan and brush the surface lightly with olive oil to help prevent sogginess and promote browning.
- Sprinkle the mozzarella cheese evenly over the dough, leaving a small border for the crust.
- Distribute the cooked sausage and onion mixture over the cheese, then top with the crumbled feta cheese so it is scattered across the pizza.
- Bake the pizza for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbling around the edges.
- Remove the pizza from the oven and immediately drizzle with honey, focusing on an even, light layer so every slice gets some sweetness.
- Finish with chopped fresh basil or parsley and an extra pinch of red pepper flakes if desired. Let the pizza rest for a couple of minutes, then slice and serve warm.
Notes
- For a smokier flavor, bake the pizza on a preheated stone or grill it over medium-high heat instead of using a regular pan.
- You can swap the Italian sausage for chicken sausage or a plant-based sausage to fit different preferences.
- Adjust the amount of honey to taste; start with a light drizzle and add more at the table if you enjoy a sweeter finish.
- Leftover slices reheat best in a hot skillet or oven so the crust turns crisp again.
