Pizza Marietta

Pizza Marietta is a weeknight pizza that goes from counter to table in 20 minutes. A pre-baked Boboli shell gets loaded with tomato sauce, mozzarella, sliced Italian sausage, green bell pepper strips, and thin red onion rings, then baked hot and fast.

The Boboli crust is already baked, so the oven time is really just about melting the cheese and getting the toppings hot. That high heat crisps the bottom of the shell while the mozzarella bubbles and starts to brown on top.

Cook the sausage before topping. Raw sausage won’t cook through in 10 minutes on a pizza, and the fat it releases can make the crust soggy. Slice it thin after cooking so it heats through evenly.

Pro Tips

• Use hot Italian sausage for a spicier kick or mild for a family-friendly version.
• Cut bell pepper strips thin so they soften in the short baking time. Thick strips stay raw and crunchy.
• Separate the red onion slices into individual rings for even distribution. Clumps of onion overwhelm single bites.
• Place the pizza directly on the oven rack (or a preheated pizza stone) for the crispiest bottom.

Variations

• Add sliced mushrooms, black olives, or banana peppers for a loaded supreme-style pizza.
• Swap the tomato sauce for pesto and use fresh tomato slices instead for a lighter, herby version.
• Sprinkle with red pepper flakes and a drizzle of hot honey after baking for a sweet-heat finish.