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Slab Pizza with Sausage, Chard and Onion
This slab-style pizza boasts a pillowy, focaccia-like dough topped with garlicky tomato sauce, crisp sausage and silky sautéed greens. A flavorful cheese blend brings everything together. We recommend provolone and Asiago for their slightly funkier notes, but if you prefer to keep things mild, melty fontina and Parmesan are delicious. Coating the baking sheet with oil and semolina ensures the pizza develops a crunchy bottom crust, which is especially satisfying in contrast to the dough’s tender interior. The pizza’s caramelized edges; browned, bubbly cheese; and generous array of toppings make it perfect for a crowd, but if feeding only a few, leftovers reheat well at 350°F for 15 to 20 minutes.
12
Servings
Tip
Don’t overcook the sausage on the stovetop. Cooking just until the meat no longer is pink gives it a head start so it can brown and crisp up in the oven.
2½ hours
1 hour active
For the dough:
-
6
tablespoons extra-virgin olive oil, divided
Directions
-
01To make the dough, brush a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil and sprinkle with 2 tablespoons semolina; set aside. In a 1-quart liquid measuring cup, combine 2 cups water and 2 tablespoons of the remaining oil.
Reviews
March 9, 2025
Really good! Reheats nicely in the oven
Made this once, and will do again. Reheats nicely in the oven - maybe even better the next day. I added plenty of mushrooms, but cut the sausage in half - next time I will use the full amount of sausage.
October 23, 2024
Great canvas and crowd pleaser - and works with GF flour substitutes!
I was all set to make the recipe as written, and I ended up with a few GF kids in the house. Decided to try my luck with substitutions and had great success. Subbed the bread flour for 1:1 and swapped the semolina for sorghum flour. The dough comes together a little quicker in the mixer when subbing GF flours, and it doesn't rise as much, but still turns out great. Love this recipe either way!
September 6, 2024
Excellent!
Our family really enjoyed this style pizza. It was easy to make and we used what we had in the house for toppings that were similar to the recipe. This is so much easier to make and I had way less stress about the pizza dough. Everyone really enjoyed. We will make again.
May 10, 2025
Pretty tasty
Makes a ton and reheats nicely. The dough was much more substantial/thick than I expected, almost like a focaccia.
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