Go Back
+ servings
side shot of a slice of pizza with sausage and pesto.

White Sauce Sausage Pizza {with Pesto}

White sauce sausage pizza with pesto takes everything you love about pizza and elevates it to the next level!
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Italians Sausage and Mushrooms 8 minutes
Servings 8 servings


  • medium/large saute pan
  • pizza pan
  • parchment paper
  • Pizza Cutter


  • 2 6.5 ounce boxes Jiffy pizza crust
  • 1 cup warm water
  • 1 tablespoon flour
  • 8 ounces sliced white mushrooms
  • 1 pound Italian sausage
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1-1/2 cup whole milk
  • 1 teaspoon garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded Parmesan cheese
  • 4 ounces mozzarella cheese
  • 1/4 cup prepared basil pesto
  • 1/4 cup sun-dried tomato pesto


  • Add both boxes of pizza crust to a bowl. Mix with warm water until all the clumps have dissolved.
    2 6.5 ounce boxes Jiffy pizza crust, 1 cup warm water
  • Cover with a towel and set in a warm place to rise for 30 minutes.
  • Preheat the oven to 375 degrees.
  • Add a piece of parchment paper to a round pizza pan.
  • Sprinkle the dough with a small amount of flour, then take the dough and add to the parchment paper.
    1 tablespoon flour
  • Spread the dough out to the size of the pan. Put into the oven to pre-bake.
  • In a medium saute pan, add the sausage and mushrooms. Crumble while cooking over medium/high heat until the sausage is cooked through and the mushrooms are tender.
    1 pound Italian sausage, 8 ounces sliced white mushrooms
  • Turn off the heat and add the sausage to a separate bowl.
  • Use a paper towel to wipe any remaining grease from the pan. Put back on medium/high heat and let the butter melt.
    2 tablespoons butter
  • Take a wooden spoon and stir in the flour.
    1 tablespoon flour
  • Pour in the milk simmer while constantly stirring until it has thickened up.
    1-1/2 cup whole milk
  • Sprinkle in the garlic, basil, parsley, black pepper, and Parmesan cheese.
    1 teaspoon garlic, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper, 1/4 cup shredded Parmesan cheese
  • Stir everything together, then turn off the heat.
  • Take the pizza crust out of the oven. Layer with the sauce, cooked sausage and mushrooms, and mozzarella cheese.
    4 ounces mozzarella cheese
  • Bake for 15 minutes.
  • Take the two types of pesto and scoop spoonfuls over the top of the pizza.
    1/4 cup prepared basil pesto, 1/4 cup sun-dried tomato pesto
  • Cut into 8 slices, and enjoy immediately.


Tips for making this recipe:

  • Unless the crust on a pizza is very thin, I always pre-bake my crust before adding toppings. 
  • There is no need to add oil to the pan before cooking the sausage and mushrooms because the sausage releases a small amount of grease as it cooks.
  • If you don't like the idea of the pesto added in spoonfuls, you can drizzle the pesto over the top instead of in dollops.