Sausage Feta Pizza

A quick and flavorful weeknight pizza featuring tangy feta, savory sausage, and a blistered crust.

Pizza dough (500 g / ~18 oz)
Olive oil (30 ml / 2 tbsp)
Italian sausage (250 g / 9 oz)
Crumbled feta (150 g / 5.3 oz)
Tomato sauce (160 g / 2/3 cup)
Red onion (1 small, thinly sliced — about 70 g / 2.5 oz)
Fresh oregano or basil (10 g / 1/3 cup loosely packed leaves)
Crushed red pepper flakes (optional, 1/4–1/2 tsp)
Kosher salt to taste
Black pepper to taste

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Brown the sausage by heating a skillet over medium-high heat and adding the crumbled sausage. Sauté for 5–7 minutes until browned.
Caramelize the onion in the same skillet with olive oil for 6–8 minutes until soft and golden.
Preheat your oven to 260°C (500°F) with a pizza stone or baking steel for at least 45 minutes.
Shape the dough on a lightly floured surface to a 30–35 cm (12–14 inch) round.
Build the pizza by spreading tomato sauce, then adding sausage, caramelized onions, and crumbled feta on top.
Bake the pizza at 260°C (500°F) for 12–15 minutes until the crust is blistered and golden.
Finish with fresh herbs and a sprinkle of flaky salt before serving immediately.

For a crisper crust, use room temperature dough and avoid too much sauce. Can be made ahead by preparing sausage and onions up to 3 days in advance.