120 minutes
12 servings
Easy
CALORIES (PER SERVING)
350 kcal
Few things bring the family together like the irresistible aroma of **Calabresa Pizza** fresh out of the oven. This classic, tested and approved recipe brings the succulent flavor of smoked sausage with caramelized onion and olives, perfect for a casual dinner. In just 120 minutes, you prepare a homemade pizza that yields 12 generous servings.
Calabresa Pizza – Today we’re going to prepare a classic and irresistible Calabresa Pizza, with a crispy crust, succulent smoked sausage, caramelized onion, and olives, ready in 120 minutes for 12 servings. Easy and perfect for family dinners. Shall we make it together?
Ingredients for Calabresa Pizza
- 2 cups (tea) of all-purpose flour – Essential base for the crispy crust of the Calabresa Pizza.
Tip: Sift for greater lightness in the texture. - 1 tablespoon of baking powder – Responsible for the rise and fluffiness of the dough.
Substitution: Dry yeast, adjusting the resting time. - 1/2 teaspoon of salt – Enhances the flavors of the dough without excess.
- 1 cup (tea) of water (240 ml) – Hydrates the dough for a pliable consistency.
- 4 tablespoons of oil (60 ml) – Adds softness and prevents the dough from drying out in the oven.
Substitution: Olive oil for a more aromatic version. - 1 cup (tea) of tomato sauce (240 ml) – Covers the dough with moist and classic Italian flavor.
Tip: Use ready-made or seasoned homemade sauce. - 300 g of skinless smoked calabresa sausage in thin slices – The smoked and succulent star of the Calabresa Pizza.
Tip: Slice thinly for even cooking. - 2 onions cut into thin slices – Adds sweet crunch and contrast in textures.
- 1/2 cup (tea) of pitted black olives – Brings saltiness and a Mediterranean touch (about 80 g).
- 1 tablespoon of olive oil (15 ml) – Finishes with shine and fruity flavor.
- 1 teaspoon of oregano – Aromatic herb that elevates the Italian profile of the pizza.
Substitution: Dried basil for a fresh variation.
Utensils for making Calabresa Pizza
Organizing the utensils in advance avoids interruptions during the preparation of the Calabresa Pizza, allowing you to focus on the creative process and the perfect crispy result.
- Large bowl
- Rolling pin
- Oven
- Medium pizza pan (about 30 cm)
- Spoon or spatula
How to make Calabresa Pizza
Step-by-Step Preparation Method
- Prepare the dry ingredients: In a large bowl, sift 2 cups (tea) of all-purpose flour, add 1 tablespoon of baking powder and 1/2 teaspoon of salt. Mix well with a whisk or fork to distribute evenly and avoid lumps, creating an airy base for the dough of the Calabresa Pizza.
- Incorporate the liquids: Make a well in the center of the dry mixture and pour 1 cup (tea) of warm water (about 240 ml) along with 4 tablespoons of oil (60 ml). Begin to integrate the ingredients with your hands or a spatula until a moist dough forms, without kneading yet.
- Knead the dough: Transfer to a floured surface and knead for 5-7 minutes until you get a smooth and elastic dough that doesn’t stick to your hands. This develops the gluten, ensuring crunchiness on the edge and softness in the center of the Calabresa Pizza.
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Nutritional Information for Calabresa Pizza
The values below are approximate estimates per serving (1 slice of 12 total servings), calculated based on official food composition tables (such as TACO/TBCA/USDA) and may vary according to the ingredients used and preparation methods.
Nutrient Amount per serving % DV* Calories (Energy Value) 350 kcal 18% Total Carbohydrates 42 g 14% Proteins 12 g 24% Total Fats 18 g 33% Saturated Fats 6 g 27% Macronutrient Distribution per Serving
Source of data: Values calculated based on the recipe quantities, using the Brazilian Food Composition Table (TBCA) for flour, tomato, and vegetables and the USDA FoodData Central for calabresa sausage and olive oil.
TBCA | USDA. *% Daily Values reference for a 2000 kcal diet. May vary according to age, sex, physical condition, and activity level.Tips for Perfect Calabresa Pizza
These special tips will ensure your Calabresa Pizza comes out perfect in crispy texture and balanced flavor, avoiding common mistakes and elevating the homemade result.
- Sift the flour: Always sift the flour before mixing to incorporate air and avoid lumps, resulting in a lighter and airier dough.
- Knead until elastic: Knead for at least 5 minutes until the dough doesn’t stick to your hands – this develops gluten for crispy edges without hardening the center.
- Roll out thin and even: Use a floured rolling pin for a disk of 0.5 cm thickness; thick dough becomes heavy, thin gives ideal crunch to the Calabresa Pizza.
- Very hot oven: Preheat to 180°C for 15 minutes before baking – avoids raw dough and melted cheese without burning the base.
- Don’t overdo the toppings: Distribute sauce, sausage, and onion without overloading so steam circulates and bakes evenly, avoiding soggy pizza.
- Slice sausage thin: 2-3 mm slices release fat that moistens the dough succulently, without soaking – secret to authentic flavor.
- Test the doneness: Golden edges on the dough and bubbling cheese indicate ready at 20 minutes; avoid opening the oven early to prevent deflating.
Variations of Calabresa Pizza
The base recipe for Calabresa Pizza is versatile, allowing adaptations for special diets or flavor preferences without changing the main process.
- With extra cheese: Add 200g of shredded mozzarella over the sauce before the sausage for stringy and creamy melted cheese.
- Vegan: Substitute sausage with vegan pea sausage, onion in petals, and green olives, keeping the original dough and sauce.
- Light: Use whole wheat flour (half all-purpose, half whole wheat) and reduce oil to 2 tablespoons, ideal for a fitness version without losing crunchiness.
- Spicy sausage: Include fresh calabresa pepper or spicy sauce in the tomato sauce for a fiery touch for spice lovers.
- With vegetables: Add red bell pepper in strips and sliced tomato for more color, freshness, and fiber, balancing the sausage fat.
Ingredient Tips for Calabresa Pizza
Choose fresh ingredients to maximize the flavor of the Calabresa Pizza. Prioritize good quality skinless smoked sausage for succulence, and sifted all-purpose flour for light dough. Substitutions like gluten-free flour work by keeping the same proportions, ideal for those with intolerances.
- Calabresa sausage: Central protein source, choose lean cut to reduce saturated fat without losing smoked flavor.
- Olive oil: Store in a cool, dark place to avoid oxidation; extra virgin for finishing elevates the Mediterranean aroma.
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Out of the oven comes this golden and crispy Calabresa Pizza to serve hot, sliced into generous pieces. Pair with a simple green salad dressed with olive oil and lemon to balance the smoked sausage flavor, or a cold drink like soda or craft beer.
Ideal for family dinners, friend gatherings, or homemade pizza nights, this recipe yields 12 hearty servings in just 120 minutes, perfect for sharing delicious and comforting moments.
With light dough and succulent filling, you have confidence to repeat it always – the professional result comes out easy and impresses!
For a complete Italian night, pair with the Tasty and Lactose-Free Italian Sauce Ravioli, which complements the smoked profile with its rich sauce.
If you prefer to vary the menu, the Creamy and Simple White Sauce Ravioli brings extra creaminess, ideal as a second course after the pizza.
Can I substitute the calabresa sausage with another ingredient?
Yes, you can use Tuscan sausage, pepperoni, or shredded chicken for a lighter variation.
What is the ideal oven time for the pizza?
Preheat the oven to 250°C and bake for 10-15 minutes, until the edge is golden and crispy.
Can I make the dough gluten-free?
Yes, substitute the all-purpose flour with a gluten-free mix and follow the rest of the recipe steps.
Can the calabresa pizza be frozen?
Yes, bake until semi-done, freeze in plastic wrap, and finish in the oven when thawing.
What cheese is best for this pizza?
Mozzarella is the traditional one, but adding catupiry brings more creaminess and flavor.
Is the calabresa sausage very spicy?
It depends on the brand; choose mild versions if you prefer less pepper, or add malagueta for more heat.
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If you liked it, share it with your friends and family!
Tia Guia is the voice and heart behind the Receita de Comer blog, a space dedicated to making cooking accessible, flavorful, and meaningful for everyone. Passionate about transforming simple ingredients into dishes that evoke memories and bring people together at the table, she shares practical and delicious recipes, packed with useful tips for everyday life. Her goal is to inspire both beginners and experienced cooks, always with a touch of affection, joy, and curiosity. Here, each recipe is an invitation to discover new flavors, rediscover traditions, and celebrate the pleasure of cooking and eating well.Latest posts by Tia Guia (see all)
