I married spicy hot sausage, creamy feta, and a honey drizzle on a single pie as a surprising spin on Creative Pizza Toppings that will make you curious to read the full recipe.

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I love making pizzas that trick you at first bite. My Sweet & Spicy Hot Sausage Feta Honey Pizza hits salty and spicy hard then folds into tangy, unexpected flavor that makes you pause.

I scatter hot Italian sausage across the pie and crumble feta over top so every slice has a punch of savory and creamy, its a weirdly perfect match. This belongs in my Creative Pizza Toppings experiments, the kind of combo people raise an eyebrow at until they try it.

If you like bold, slightly messy flavors that argue with each other and come out winning, this is for you.

Ingredients

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Hot Italian sausage: Big protein hit, lots of fat and spice, tasty but higher in sodium.
Feta cheese: Tangy, salty crumble, adds calcium and creaminess, a little briny edge.
Honey: Pure sweetness, simple sugars for quick energy, balances heat with sticky glaze.
Pizza dough: Chewy carbs base, gives structure and chew, carbs fuel the meal.
Mozzarella: Melty, mild, protein rich and gooey, rounds out spice without overpowering.
Crushed tomatoes: Acidic, slightly sweet, full of vitamin C and lycopene, adds saucy tang.
Red onion: Sharp bite, a bit sweet when cooked, adds fiber and crunchy contrast.
Basil: Fresh herb lift, fragrant oils, minimal calories, brightens every bite.

Ingredient Quantities

1 lb (450 g) pizza dough, room temp

1 tbsp olive oil

8 oz (225 g) hot Italian sausage, casings removed

1 1/2 cups (150 g) shredded mozzarella

4 oz (115 g) feta cheese, crumbled

1/3 cup (80 ml) pizza sauce or crushed tomatoes

1 small red onion, thinly sliced

2 cloves garlic, minced

2 tbsp honey, plus extra for drizzling

1 tsp crushed red pepper flakes, or to taste

Salt and freshly ground black pepper, to taste

8-10 fresh basil leaves, torn

1 tbsp cornmeal for dusting

How to Make this

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1. Preheat your oven to 500°F (260°C) and place a pizza stone or an inverted baking sheet inside to get really hot, at least 20 to 30 minutes; dust a pizza peel or another baking sheet with 1 tbsp cornmeal.

2. Heat 1 tbsp olive oil in a skillet over medium-high, add the hot Italian sausage (casings removed) and break it up with a spoon, cook until browned about 5 to 7 minutes; add the minced garlic in the last minute, season with a little salt, pepper and a pinch of the crushed red pepper flakes, then drain off most of the fat but leave a bit for flavor.

3. In a small bowl stir 2 tbsp honey with the remaining crushed red pepper flakes to make a spicy honey glaze, set aside.

4. On a lightly floured surface stretch or roll the 1 lb room-temperature pizza dough into a roughly 12-inch circle, transfer to the cornmeal-dusted peel or baking sheet and brush the outer rim with a little olive oil.

5. Spread 1/3 cup pizza sauce or crushed tomatoes thinly over the dough leaving a 1/2 inch border, sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce.

6. Scatter the cooked sausage over the cheese, crumble the 4 oz feta on top, tuck the thinly sliced red onion pieces across the pizza, and sprinkle a little extra crushed red pepper flakes if you like it hotter; season lightly with salt and freshly ground black pepper.

7. Slide the pizza onto the preheated stone or baking sheet and bake for about 10 to 12 minutes, or until the crust is golden and the cheese is bubbling; rotate once if your oven has hot spots.

8. Remove the pizza from the oven, immediately tear and scatter 8 to 10 fresh basil leaves over the top, then drizzle the spicy honey glaze and a little extra plain honey if you want more sweetness.

9. Let the pizza rest for 2 to 3 minutes so the cheese sets, slice, and serve hot; don’t worry if the crust isn’t perfect, it’ll still taste amazing.

Equipment Needed

1. Oven with a pizza stone or an inverted baking sheet (preheat to 500 F for 20–30 minutes)
2. Pizza peel or a second baking sheet dusted with 1 tbsp cornmeal
3. Large skillet and a spatula or wooden spoon for browning the sausage
4. Small bowl and a spoon for mixing the spicy honey glaze
5. Rolling pin or your hands and a lightly floured work surface to stretch the dough
6. Measuring spoons and a 1/3 cup measure (for sauce and honey)
7. Knife and cutting board for the onion, garlic and basil
8. Pizza cutter or sharp chef knife plus oven mitts to handle the hot stone/sheet

FAQ

Q: Can I use mild sausage instead of hot? A: Yes, totally. Swap in mild Italian or even turkey sausage if you want less heat, and either cut the red pepper flakes or skip them. You can also add a little extra honey if you want sweeter, but dont overdo it or it'll get cloying.

Q: How do I stop the pizza crust from getting soggy? A: Use less sauce, spread it thin, and partially bake the dough for 5 to 7 minutes on a hot baking sheet or pizza stone before adding toppings. Dusting the peel or sheet with the cornmeal helps the crust crisp up too.

Q: What oven temp and baking time should I use? A: Preheat the oven to 475 to 500 F with the rack low or middle. Bake the pizza 10 to 12 minutes until the crust is golden and cheese is bubbly. If you partially baked the dough first, check after 8 minutes since it will finish faster.

Q: Can I make this ahead or freeze it? A: Yes. Cook the sausage and store it separately in the fridge up to 3 days. You can assemble the pizza and refrigerate overnight. To freeze, assemble on a tray, freeze until firm then wrap tight and freeze up to 1 month. Bake from frozen at 400 F until hot and bubbly, adding a few extra minutes.

Q: How do I make it less spicy right on the pizza? A: Skip the crushed red pepper flakes and use more honey for a sweeter balance. Also top with extra torn basil after baking to mellow the heat and add freshness.

Q: Best way to reheat leftovers so crust stays crisp? A: Reheat slices in a hot oven or toaster oven at 375 to 400 F for 6 to 10 minutes on a baking sheet. A skillet on medium heat with a lid works too. Avoid the microwave unless you dont mind a soft crust.

Sweet & Spicy Hot Sausage Feta Honey Pizza – A Flavor Explosion Recipe Substitutions and Variations

Hot Italian sausage: Swap for spicy chorizo for a smokier heat, or sweet Italian sausage if you want less fire; if you use chorizo reduce added salt since its already salty.
Feta cheese: Try crumbled goat cheese for a creamier tang or ricotta salata for a similar crumbly texture and salty bite, both melt less than mozzarella so add them near the end.
Honey: Substitute pure maple syrup or agave nectar in equal amounts, maple gives a woodsy note while agave is milder and wont brown as fast.
Pizza dough: Use store bought prebaked crusts, naan or pita for a quicker, crispier base, just watch oven time since thinner crusts bake faster.

Pro Tips

1. Let the dough relax at room temp and dont fight it when you stretch it, if it keeps springing back give it 10 more minutes and try again, that little rest makes shaping way easier.

2. Get your stone or inverted sheet ripping hot, at least 20 to 30 minutes, that heat is what gives you a blistered, crisp bottom. Dust the peel with cornmeal or semolina so the pizza slides instead of sticking or tearing.

3. Cook the sausage fully and drain most of the fat but leave a bit for flavor, too much grease = soggy crust. Also either soften the red onion first or tuck it under the cheese so it sweetens instead of burning.

4. Warm the spicy honey a little so it pours, then drizzle it on right after the pizza comes out of the oven. Taste first though, feta is pretty salty so you might not need extra salt.

Sweet & Spicy Hot Sausage Feta Honey Pizza – A Flavor Explosion Recipe

Recipe by Francis Mead

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I married spicy hot sausage, creamy feta, and a honey drizzle on a single pie as a surprising spin on Creative Pizza Toppings that will make you curious to read the full recipe.

Servings

servings

Calories

725

kcal

Equipment: 1. Oven with a pizza stone or an inverted baking sheet (preheat to 500 F for 20–30 minutes)
2. Pizza peel or a second baking sheet dusted with 1 tbsp cornmeal
3. Large skillet and a spatula or wooden spoon for browning the sausage
4. Small bowl and a spoon for mixing the spicy honey glaze
5. Rolling pin or your hands and a lightly floured work surface to stretch the dough
6. Measuring spoons and a 1/3 cup measure (for sauce and honey)
7. Knife and cutting board for the onion, garlic and basil
8. Pizza cutter or sharp chef knife plus oven mitts to handle the hot stone/sheet

Ingredients

1 lb (450 g) pizza dough, room temp
1 tbsp olive oil
8 oz (225 g) hot Italian sausage, casings removed
1 1/2 cups (150 g) shredded mozzarella
4 oz (115 g) feta cheese, crumbled
1/3 cup (80 ml) pizza sauce or crushed tomatoes
1 small red onion, thinly sliced
2 cloves garlic, minced
2 tbsp honey, plus extra for drizzling
1 tsp crushed red pepper flakes, or to taste
Salt and freshly ground black pepper, to taste
8-10 fresh basil leaves, torn
1 tbsp cornmeal for dusting

Directions

Preheat your oven to 500°F (260°C) and place a pizza stone or an inverted baking sheet inside to get really hot, at least 20 to 30 minutes; dust a pizza peel or another baking sheet with 1 tbsp cornmeal.
Heat 1 tbsp olive oil in a skillet over medium-high, add the hot Italian sausage (casings removed) and break it up with a spoon, cook until browned about 5 to 7 minutes; add the minced garlic in the last minute, season with a little salt, pepper and a pinch of the crushed red pepper flakes, then drain off most of the fat but leave a bit for flavor.
In a small bowl stir 2 tbsp honey with the remaining crushed red pepper flakes to make a spicy honey glaze, set aside.
On a lightly floured surface stretch or roll the 1 lb room-temperature pizza dough into a roughly 12-inch circle, transfer to the cornmeal-dusted peel or baking sheet and brush the outer rim with a little olive oil.
Spread 1/3 cup pizza sauce or crushed tomatoes thinly over the dough leaving a 1/2 inch border, sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce.
Scatter the cooked sausage over the cheese, crumble the 4 oz feta on top, tuck the thinly sliced red onion pieces across the pizza, and sprinkle a little extra crushed red pepper flakes if you like it hotter; season lightly with salt and freshly ground black pepper.
Slide the pizza onto the preheated stone or baking sheet and bake for about 10 to 12 minutes, or until the crust is golden and the cheese is bubbling; rotate once if your oven has hot spots.
Remove the pizza from the oven, immediately tear and scatter 8 to 10 fresh basil leaves over the top, then drizzle the spicy honey glaze and a little extra plain honey if you want more sweetness.
Let the pizza rest for 2 to 3 minutes so the cheese sets, slice, and serve hot; don’t worry if the crust isn’t perfect, it’ll still taste amazing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.