Sausage Feta Pizza

A crispy rustic pie topped with browned sausage, salty feta, and fresh mozzarella, delivering bold Mediterranean flavors in a quick weeknight dish.

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Combine warm water and sugar in a bowl, sprinkle yeast on top, and wait 5–8 minutes until foamy.
Stir flour and salt in a mixing bowl, then add the yeast mixture and olive oil. Mix until a shaggy dough forms.
Knead on a floured surface for 6–8 minutes until smooth, then place in an oiled bowl, cover, and let rest for 20–30 minutes.
Heat olive oil in a skillet over medium-high heat, add the sausage, and cook for 5–7 minutes until browned. Remove excess fat.
Preheat oven to 260°C (500°F) with a pizza stone for 45 minutes. Shape the dough into a 12-inch round and transfer to a peel dusted with semolina.
Spread tomato sauce over the dough, leaving a 1-inch border. Top with mozzarella, sausage, feta, and onion if using.
Slide the pizza onto the preheated stone and bake for 8–12 minutes until the crust is golden and cheese is bubbly.
Remove, sprinkle with oregano or basil, slice, and serve hot.

For a crisper crust, use a preheated pizza stone and avoid overloading toppings. Leftovers can be stored in an airtight container for up to 3 days.