Kick-Butt Super Bowl Pizza

This pizza starts with a garlic-forward tomato sauce cooked right in the skillet. Five cloves of garlic sautéed until soft, then stirred with tomato sauce, fennel, oregano, and basil. It’s a thin, punchy layer of flavor that doesn’t make the crust soggy.

The Italian sausage gets an extra hit of fennel seeds tucked into each piece before browning. That little detail doubles down on the anise flavor and gives each bite a pop of aromatic spice.

The real upgrade is the cheese. Instead of straight mozzarella, this uses a three-way blend of mozzarella, Gruyère, and Romano. Mozzarella melts and stretches, Gruyère adds nutty creaminess, and Romano brings salty sharpness. Spread all the way to the edge for crispy cheese borders.

Pro Tips

• Sauté the sausage until nearly cooked, not fully done. It finishes in the oven and stays juicy instead of drying out.
• Spread the sauce thin. Too much makes the crust soggy at high heat.
• Push the cheese all the way to the edge of the crust. Those browned cheese edges are the best part.
• A 12-inch prebaked crust works best here. The high oven heat crisps it fast.

Variations

• Add sliced hot cherry peppers on top for a spicier, tangier version.
• Swap Italian sausage for spicy chorizo for a different meat profile.
• Drizzle with hot honey after baking for a sweet-heat finish.