The Everything Pizza is topped with a medley of colorful veggies and savory Italian Sausage. Perfect for a Friday night meal or party appetizer, yet also quick enough to bake up on a busy weeknight. Put The Everything Pizza on your menu tonight!
The Everything Pizza is a delicious twist on traditional pizza. A creamy ricotta and Italian cheese base is piled high with zucchini, mushrooms, and bell peppers. And to give it a salty finish, we’ve added ground sausage for a bubbly, cheesy pizza loaded with everything you love. We’ve used a pre-made crust to keep this quick and easy, but if you have the time a homemade dough would add a little extra pizzeria flair.
Assembling The Everything Pizza is simple, especially with pre-shredded Italian cheese and a pre-made crust. Have a GoodCook Classic Wood Rolling Pin on hand for rolling the dough, and use a GoodCook 14.75″ Pizza Stone to get a crispy bottom and edges.
After the pizza comes out of the oven, cut it into slices with a GoodCook Pizza Cutter. It’s pizza night, let’s get cooking!
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The Everything Pizza
This Everything Pizza starts with a creamy ricotta cheese base. It’s topped with a medley of colorful veggies and savory Italian Sausage—perfect for a Friday night meal or a party appetizer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 slices
- 16 oz refrigerated pizza crust dough
- 1 cup ricotta cheese
- 1/2 cup Italian cheese blend
- 1/4 lb ground Italian sausage
- 1/2 small zucchini
- 5 white mushrooms (sliced)
- 2 mini bell peppers
- 1/4 cup frozen fire-roasted corn
- Fresh chives and basil for garnish
Twenty to 30 minutes before preparation, remove pizza dough from the fridge and let it come to room temperature on the counter.
Meanwhile, prepare ground Italian sausage in a pan over medium-high heat. Break up ground sausage into large crumbles and cook until no longer pink. Remove from heat and set aside.
If using whole mushrooms, cut each top-to-bottom into 1/4-inch slices. Carefully slice mini bell peppers and zucchini into ¼ inch pieces.
Heat oven to 475°F. Spread dough evenly on a floured work surface until it’s 12 inches in diameter and about ½-inch thick. Spray pizza pan with oil then gently transfer crust onto pan.
Working in spoonfuls, drop ricotta dollops onto pizza crust. Gently spread ricotta leaving 1/2-inch border for the crust. Layer half of your Italian cheese blend on top, then arrange zucchini, mushrooms, mini peppers, corn kernels, and sausage crumbles evenly on top. Finish with a sprinkle of the remaining Italian cheese blend.
Bake for 10-15 minutes or until edges are golden and cheese is bubbly. Garnish with fresh chives and torn basil leaves before cutting and enjoying.