Wesley's Chili Pizza

When you can’t decide between pizza night and chili night, just combine them.

This loaded chili pizza swaps out tomato sauce for a thick layer of beanless chili, then piles on browned sausage, sautéed mushrooms, bell peppers, black olives, thin-sliced onions, and a blanket of grated longhorn cheddar.

Baked hot and fast, the crust crisps up while the chili bubbles and the cheese gets that irresistible golden-brown edge.

It’s messy, it’s bold, and it’s ready in 30 minutes flat.

Chef Tips

• Use a thick, hearty chili without beans. Thin or soupy chili will make the crust soggy before it can crisp.
• Sauté the sausage, mushrooms, and peppers before topping. Raw toppings release too much moisture in the oven.
• Don’t overload the pizza. A thin, even layer of chili works better than a thick pile that won’t heat through.
• Sharp longhorn cheddar melts well and holds up against the bold chili flavors. Mild cheese gets lost here.