Sausage Diavolo Pizza

Sausage Diavolo Pizza

The Kitchen at Johnsonville Sausage 0

"Hot Italian sausage, red peppers, and chili flakes make make this pizza spicy and flavorful."

Ingredients {{adjustedServings}} servings 787 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1880 mg
  • 75%

Based on a 2,000 calorie diet

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  1. Position oven rack to center and preheat to 450 degrees F. Lightly oil a pizza pan and roll out crust, thin.
  2. In a large skillet, heat oil and saute sausage and red pepper flakes until browned. Remove from heat, drain fat, cool slightly and chop.
  3. Add garlic and onion to skillet and cook about five minutes until onion is soft.
  4. Add cherry tomatoes, canned tomatoes, wine and oregano. Season with salt and pepper to taste. Let simmer about 20 minutes, stirring when necessary, until cherry tomatoes are soft and sauce thickens. Add parsley and sausage back into skillet. Remove from heat.
  5. Top pizza crust with sausage mixture, grated cheeses and red pepper slices. Bake 8-10 minutes. Remove from oven, sprinkle with fresh herbs, cut and enjoy!
Tips & Tricks
Sausage Pasta

A simple and quick weeknight pasta with sausage, tomatoes, and spinach.

Breakfast Sausage

See how easy it is to make breakfast pork sausage from scratch.


  • Note: Always cook sausage to internal temperature of 160 degrees F.
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Reviews 8

  1. 11 Ratings


A whole pkg of the sausages (19.76 oz) seemed like a lot to me for a single pizza, so I used three of the five links in the package which gave good coverage. Also, 1-1/2 cups of wine seemed excessive, so I reduced that to 3/4 cup, otherwise, I think it would have taken forever for the sauce to cook down. The sauce for this pizza is full-bodied, bold, and has many layers of flavor. The key to this pizza is to simmer slowly until the sauce thickens, the alcohol cooks out, and what you have left is the rich flavor of the wine. I added the sausage back to the sauce and simmered for about the 10 minutes. This is a very filling pizza, unlike any that I’ve ever had. This is a special one, thumbs up in this house!

Holiday Baker

I really did not care for this pizza. I have loved all of the Johnsonville sausage recipes I have tried. Basically, I really just don't care for store bought canned pizza crust. Despite a time consuming sauce and good quality sausage, it just didn't work. The off flavor of the crust could not be masked. Despite cooking the sauce 20 minutes, I still felt some of the onions weren't soft enough and wine taste seemed to linger way too strongly, even after the pizza was fully baked. A cup and a half of wine, almost seems like a misprint! I re-read the reviews, to find a few mentioning reducing it. I also prefer a pizza with more mozzarella. The parmesan was a bit much. I am not much into hot foods and the red pepper flakes were a little too bold for me too. Another reviewer, mentioned omitting them completely. The pizza was just a little too time consuming for the over all flavor and a homemade crust is definitely recommended for a more pizza and less bready flavor. Think, I will stick with the "Easy Sausage Pizza by Johnsonville," already on the site. I made that one and it was excellent. If you are looking for more of a pizza flavor, that is the one to try!


Only used 1 cup of wine & added tomato paste & extra oregano & basil to sauce. Baked crust for 5 minutes then brushed with olive oil & sprinkled with dried basil & oregano before topping with sauce & cheeses. Husband said best pizza he ever had! Will be making again & again!