Sausage & Zucchini Pizza

Your family will think zucchini never tasted so Gooo-od, when they try it on pizza with our Purnell's Chorizo in this recipe.



*Prepare dough 2 hours ahead of time.

Mix together yeast and 1/4 cup warm water in a small bowl, then add sugar.

In a larger bowl, mix together flour and salt. Proceed by adding in olive oil, 3/4 cup warm water and yeast. Stir until the dough thickens, then incorporate the rest of the flour with your hands. Knead dough for approximately 10 minutes, then cover and let rise for 2 hours.

After 2 hours have passed, flour the dough, form it into a ball, cover with damp cloth, and let it rise on a floured surface for an additional 20 minutes. Then stretch dough out on a pizza peel or baking sheet.


Preheat the oven to 500 degrees. If you are using a baking stone, make sure it is already in the oven.

Slice the zucchini and onion into thin slivers. Mix zucchini, onion, salt and a little olive oil in a large bowl. Let sit for 15 minutes.

In the meantime, cook the sausage in a medium-sized skillet on medium heat. Make sure you are breaking it into small pieces as you go. Cook until light golden brown and cooked all the way through.

Spread the dough and brush with olive oil. Layer the zucchini slices on the pizza (onions falling where they may). Then sprinkle sausage, parmesan cheese, and goat cheese to top it off.

Bake for 15 minutes (or until lightly browned). Top with freshly ground pepper and serve!


Pizza Dough

  • 3 1/2 cups all-purpose flour
  • 1 package instant dry yeast
  • 2 tsp salt
  • 1 tsp sugar
  • 1 1/2 cups warm water
  • 2 tbsp roasted garlic-infused olive oil (or regular)
  • *Yields 12 in pie

Pizza Toppings

  • 10-12 oz Purnell’s Chorizo Sausage
  • 2 zucchini, sliced in thin slivers
  • 1 small red onion
  • 1/4 cup parmesan cheese
  • 1/4 cup goat cheese
  • 1 1/2 tbs olive oil
  • Salt and pepper to taste

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