Chicken Sausage Supreme Pizzas
with Green Pepper, Onion, Pesto & Balsamic Glaze
- Milk
- Wheat
These hearty pizzas are loaded with all the supreme toppings of your choice—savory chicken sausage; sautéed onion, green bell pepper, and mushrooms—over a base of marinara and melty mozzarella. A final drizzle of vibrant pesto and sweet balsamic glaze adds the perfect finishing touch.
Ingredients
1 unit
Green Bell Pepper
4 tablespoon
Pesto
(Contains: Milk)
9 ounce
Italian Chicken Sausage Mix
1 unit
Onion
4 ounce
Button Mushrooms
1 cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
½ cup
Flour
(Contains: Wheat)
5 ounce
Marinara Sauce
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
-
Sprinkle 3 TBSP flour over a clean work surface. Remove dough from packaging and place on prepared surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle 2 TBSP flour over dough balls. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
-
While dough rests, halve, peel, and thinly slice onion. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!).
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Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 2-3 minutes.
-
Add sausage*; cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are softened, 4-6 minutes.
-
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough.
-
Cover dough with a clean kitchen towel and let rest 15 minutes (this will make stretching into a larger shape even easier!).
-
Using floured hands, press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.
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Spread each piece of dough with as much marinara as you like; sprinkle with mozzarella. Top with as much sausage and veggie mixture as you like. Drizzle or brush edges of dough with olive oil.
-
Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
-
Drizzle pizzas with as much pesto and balsamic glaze as you like. Slice as desired. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pesto and balsamic glaze combo is a genuine crowd-pleaser — customers love the sweet-and-savory finish it brings to every slice 🍕. The chicken sausage is well-seasoned and flavorful on its own, and the marinara base ties everything together.
- Ease of prep: The dough requires two rest periods totaling about 35 minutes, so plan ahead — this is not a quick weeknight meal, but most found the hands-on work manageable and even fun.
- Suggestions: Use a rolling pin to stretch the dough — it makes shaping much easier and more even. Keep the balsamic glaze light, as too much can make the pizza overly sweet; some preferred skipping it or using just one finishing sauce. Watch the bake time closely, as a few found 14 minutes was enough before the crust started to burn.
- Leftovers: Several customers had half a pizza left over, and a few noted it reheated well the next day for lunch.
- Dough: Many customers praised the fresh dough as exceptional — light, fluffy, and crispy — though some struggled to stretch it and recommend extra flour and patience. Consider cooking the veggies and sausage slightly ahead so they stay warm when the dough is ready.
- Toppings: A few found the topping quantity generous enough for a third pizza; consider spreading toppings more thinly or saving extras for an omelette or second meal.
Reviews from our home cooks
Thanks for keeping the ideas coming on the pizza front! The more I make HF pizzas, the more confident I feel! Although we prefer the pepperoni, we liked this variation. Good call on the pesto and balsamic glaze. I tried the pizza without, then with just pesto, then with just balsamic, and finally with both toppings. The winner was with both pesto and balsamic. I never would have thought to add these toppings. Expert tip! Thanks!!
I found that 2 pizzas as one meal for two people was just too much. We ended up sharing just one and will have the 2nd for lunch the next day. The balsamic glaze seems too runny. Delicious pesto and chicken sausage! I added 2 mini sweet peppers. Next time I'm also adding black olives.
For directions images look a bit unclear if veggies and the chicken sausage were to be cooked separated (that's how it looked like in the images) or together. We did it together. I would suggest to keep both pesto and balsamic glaze refrigerated and then add to the pizza at the end. Or else those ingredients become too runny
First time rating any Hello Fresh Meal: We make a lot of pizza from scratch and this was the best, better than my own. Veggies + sausage + balsamic + pesto = total fire. Nice work. I'd order this once every other week if it was always available.
Absolutely delicious. The dough was sweet but not too sweet. The basil pesto was top tier, and the chicken sausage was delicious per usual. Definitely will be ordering every time I see it on the menu!!
Great pizzas, I feel like they didn't need both pesto and balsamic but it felt like a crazy value getting both. Also the instructions said to cut the mushrooms a half inch thick which is absolutely nutty, obviously you can just go thinner but thought maybe it's a typo :)
Delicious, fun and easy to make. Veggie chicken mix got done fast so wondering when would be best step to cook when the dough rests/unsure if I should keep the mix warm or let it cool before putting on the dough when it's done; I put the olive oil on the crust before the sauce etc cause I figured it would be easier than when there is sauce and mix on the dough; extra mix for a third pizza or random leftovers
LOVE LOVE LOVE!! I texted a photo of my pizza to my mom right away and rated it a 20/10. So good even my picky-eater boyfriend ate the peppers and pesto! Only regret is eating the entire thing and not saving any for my work lunch the next day!
The pizza itself was very good but the recipe sheet was not as helpful as others. Please include a picture showing the general shape and size ALL of the toppings should be, not just the mushrooms. Also please make it clear that cooking all the toppings is a step not just including it as a bullet point under "prep"
I was hesitant to work with the pizza dough, but this recipe was really easy to follow. The pizza was super flavorful and felt like a treat to have such a fun and delicious meal at home. This was a hit!
