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kitchen sink puttanesca pizza

Recipe by
Glenda Purvis
Colfax, CA

This bright, spicy pizza is part careful forethought and part last minute availability, hence the "Kitchen Sink" in the title! I used whatever I had on hand and was quite taken with recipe. The hot tomato sauce and spicy Italian sausage make it "puttanesca". I don't care for heavy sauce on my pie, but if you want to make yours more juicy, feel free to use the entire 7 oz. of the can. No need to adjust the spices.

yield 3 - 4
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For kitchen sink puttanesca pizza

  • 1
    premade pizza dough to make 10 - 12" round pizza
  • 4 oz
    el pato tomato sauce mexican hot style
  • 1 tsp
    italian seasoning
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/4 tsp
  • 1/4 tsp
    ground black pepper
  • 2 Tbsp
    olive oil
  • 6 oz
    sliced zucchini and/or yellow squash
  • 1/4 c
    chopped red bell pepper
  • 1/4 c
    chopped onion
  • 1 clove
    chopped garlic
  • 8 oz
    shredded mozzarella cheese
  • 1/4 c
    chopped olives
  • 1/2 c
    spicy italian sausage
  • parmesan cheese

How To Make kitchen sink puttanesca pizza

  • 1
    Turn on the oven to 450F.
  • 2
    Toss or roll your dough out on a 10 - 12" pizza pan, making sure the ends go to the edge. I had actually made the dough about 3 weeks before, and brought it out of the freezer; however, there are stores where you can purchase the dough ready made and in a bag.
  • 3
    The sausage gets its own entry because I use the ground variety and put it on the pizza raw. I break it up into very small dabs so they'll cook. If you don't feel comfortable with that, go ahead and cook the sausage thoroughly in a small frying pan while the veggies are caramelizing.
  • 4
    Heat the oil in a medium sauce on high setting so it's nice and hot. Add the zucchini, bell pepper, and onion; reduce heat to medium-high. Stir the veggies frequently until they start to caramelize. Add the garlic and continue to cook for about a minute - don't let the garlic burn! When you're satisfied that the garlic is cooked through, remove the pan from the heat.
  • 5
    Make the sauce by combining El Pato Tomato Sauce Mexican Hot Style, Italian Seasoning, garlic powder, onion powder, salt, and pepper in a small bowl. It may feel thick, but that's okay.
  • 6
    Now comes the fun part! Spoon or brush the sauce on the dough, sprinkle the mozzarella cheese on top, add the cooked veggies, olives, sausage (raw or cooked) and Parmesan cheese to taste.
  • 7
    Pop that baby in the oven for 12 - 15 minutes. Try not to salivate while the delicious aroma wafts throughout your home and tickles your nose.
  • 8
    Bring it out when the cheese is bubbly and the crust that shows is a light golden brown. Enjoy!