A lasagna with broccoli and meat on a plate.

Sausage and Broccoli Detroit Pizza – Alison Mountford

By Chef Alison Mountford for RINewsToday

(See printable file, at bottom)

ACTIVE TIME – 20 minutes

TOTAL TIME – 1 hour (plus time for the dough to rest)

If you haven’t had Detroit pizza yet, you’re in for a treat! The cheese melts to the sides and bakes into a deeply golden crust. You could make your own dough here, but I’ve purchased it ready to go from the grocery store (or sometimes a local pizza shop will sell them). Use whatever toppings your family enjoys!


1 pound prepared pizza dough (raw dough in a ball)

1 teaspoon extra virgin olive oil

1/2 pound Italian sausage

1 cups broccoli florets

8 ounces firm mozzarella, cubed in ½” pieces

8 ounce cheddar cheese, cubed in ½” pieces


1 15-ounce can crushed tomatoes

1 teaspoon garlic powder

1/2  teaspoon onion powder

1 teaspoon kosher salt

1/4 teaspoon black pepper (freshly cracked)

1 Tablespoon dried oregano


  1. DOUGH

Remove the dough from the fridge at least 45-75 minutes before you want to bake

  • PAN

Use a dark colored 9 x 13-inch pan or 8×8 pan for a thicker crust (like a cake pan, brownie pan or similar).

Drizzle the olive oil in the pan and do your best to stretch the dough to fill the pan. Let it rest in a warm spot for 15 minutes, then use your fingertips to press the dough into the corners. You can stretch the dough and even poke it with fingertips.

Once it mostly covers the pan, let rest again for about 15 minutes in a warm spot while you prep toppings.


Sauté the sausage, crumbling as you go, until it’s fully browned. Chop the broccoli and stems into small pieces and cook with the sausage. Turn off the heat.

Dice the cheese into cubes, toss together,  and set aside.


Stir the together the spices and can of crushed tomatoes.


Make sure the dough mostly reaches the corners. Spread about ½ of the sauce all over the dough. Bake for 8 minutes with only the sauce on the dough.

Remove from the oven and top the dough with sausage and broccoli. Top with the cheese cubes – go ALL the way to the edge of the pan; don’t leave a visible crust. Spread the remaining sauce in 3 stripes down the side and center of the pan.

  • BAKE

Bake for about 25-30 minutes in the center of the oven or until puffed and golden brown. Rotate the pan once during this time.

Remove pizza from oven and use a flat spatula or butterknife to run around the edges; let it cool for 5 minutes in the pan. Then slide it out onto a cutting board and cool for another 2 – 5 minutes. Then, slice with a knife into squares. Enjoy!

Click here to get a printable recipe:

Click here to access all Alison’s recipes from RINewsToday:


Chef Alison Mountford is the founder of Ends+Stems – which is a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online courses for easier weeknight meals and feeding picky eaters with less stress. Alison began in 2005 as a personal chef and caterer in San Francisco but she recently returned home to Rhode Island!

She is passionate about helping families eat well together, with less frustration. Alison is often hired as a speaker to share about household food waste, feeding busy families, and sustainability in the kitchen; she’s appeared many times on The Rhode Show and other podcasts and webinars.

Alison is also the Market Coordinator at Hope & Main – Rhode Island only culinary incubator – where she loves helping new food businesses expand their social media, brand, and increase sales at the farmer’s markets!