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Autumn Sausage & Sweet Potato Pizza #SundaySupper

The warmest, heartiest, yummiest, most autumny-est pizza without red sauce you may ever eat - topped with nothing but the best flavors of fall!

Serves 8-10 slices     adjust servings

Preparation 20 mins Cook Time 45 mins Total Time 1 hr 5 mins


  • 1 pound pizza dough
  • 2 teaspoons olive oil
  • 1 large sweet potato, peeled and cubed
  • 1 cup mushrooms, cleaned & drained
  • 2 Italian sausage links
  • 1 Tablespoon unsalted butter
  • 1 small onion, thinly sliced
  • 1/2 cup red wine (Merlot)
  • Pine nuts, optional

White Cheese Sauce

  • 1/2 cup ricotta cheese
  • 2 ounces Parmesan cheese
  • 1 teaspoon garlic, diced
  • 1 teaspoon olive oil
  • Italian seasoning, to taste
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 cups Mozzarella cheese

Maple Cinnamon Drizzle

  • 2 Tablespoons olive oil
  • 2 teaspoons maple syrup
  • Pinch cinnamon
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 bunch fresh sage leaves
  • 1/4 cup olive oil


  1. Preheat oven to 425 degrees F. Roll and stretch your dough out to a 16-inch round and set on baking sheet, pizza pan, or stone.
  2. Poke the center of the dough with the tines of a fork, leaving a 1-inch rim untouched. Bake for 3-5 minutes, pressing down any puffed dough after removing it from the oven. Set aside.
  3. Scatter sweet potato cubes and mushrooms on a baking sheet. Drizzle with olive oil, then roast in 425 degree oven for 18-22 minutes.
  4. While that's roasting, cook the sausage. Set a saute pan on the stove over medium heat. Remove the sausages from their casings and break the meat apart in the pan. Cook fully, then remove to a paper-towel lined plate to drain, reserving about 1 teaspoon of grease in the pan.
  5. Add butter to grease and melt together, then add onions to pan. Allow to caramelize for 10 minutes, stirring occasionally.
  6. Pour in wine about 1-1.5 ounces at a time, allowing it to cook into the onions a bit before adding more. Cook down until there is no liquid left, then remove from heat.

White Cheese Sauce

  1. Combine ricotta, Parmesan, garlic, 1 teaspoon olive oil, Italian season, salt, and pepper in a medium bowl. Mix until well blended, then spread on top of par-baked crust.
  2. Scatter cooked sausage on top of cheese sauce, then wine-caramelized onions. Sprinkle on 1 cup of Mozzarella, the add roasted sweet potatoes and mushrooms, and remaining Mozzarella.
  3. Bake at 425 degrees for 18-20 minutes, until crust is golden brown and cheese is bubbly.
  4. While pizza is baking, prepare drizzle and sage.

Maple Cinnamon Drizzle

  1. Combine 2 Tablespoons olive oil, maple syrup, cinnamon, salt, and pepper in a small bowl. Stir together well.
  2. In a small, clean saute pan, heat olive oil over medium heat. Fry sage leaves in oil for 1 minute on each side, removing to a paper towel to dry.
  3. When pizza is out of the oven, top with crispy sage leaves, pine nuts, and Maple Cinnamon Drizzle. Slice to desired size, serve, and enjoy!


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