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Asparagus, Sausage, and Arugula Pizza

By Paula Deen


Difficulty: Easy

Prep time: 1 hour

Cook time: 20 to 25 minutes

Servings: 8



  • 1 link (about 1/3 pound) casing removed Italian sausage
  • 1/2 lb sliced in half crosswise and lengthwise asparagus
  • 1 cup or cherry tomatoes grape tomatoes
  • 3 cloves thinly sliced garlic
  • 3 tablespoons divided olive oil
  • 1 lb store bought , at room temperature pizza dough
  • for dusting flour
  • 1 1/2 cup part skim ricotta cheese
  • 2 cups baby arugula


Preheat a pizza stone for 1 hour at 450 °F on the center rack of your oven.

While your oven heats, cook the sausage completely in a non-stick skillet, breaking up with the back of a wooden spoon until crumbly.

Add asparagus, cherry tomatoes, and garlic to a large bowl and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss well.

Sprinkle a pizza peel with flour and stretch out your dough into a 12-inch round. Top evenly with asparagus, tomatoes, sausage, and ricotta cheese.

Slide pizza on the stone and bake for 20-25 minutes, until golden and bubbly. Remove from oven and top with arugula and an additional drizzle of olive oil.

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