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Pizza Viennese with Austrian sausage, peppers and mozzarella
Austrian style pizza with sausage and Mediterranean flavours

Pizza Viennese

Author: Flavelo
Recipes Main Courses Quick Meals
Although Italy is the home of pizza, 'Pizza Viennese' is the fruit of the proximity to the Austrian border and the love for sausages. This is a favourite of children and those who love hearty flavours: the snappy skin of the frankfurter or sausage curls into little cups during baking, edges browning, which pairs wonderfully with the simplicity of onion and cheese.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Austrian / Italian

Ingredients

Equipment Needed

  • Chopping board
  • Baking paper
  • Baking tray

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C. Slice the sausage/frankfurter into rounds, the onion into thin half-moons, and the pepper into strips.

Tip: Don't cut the frankfurter too thin, or it will dry out. Approx 3-4 mm is the ideal thickness.
2 ✓

Roll out the dough to the size of the tray. Spread with tomato sauce, leaving a small rim.

Tip: Room temperature dough is much easier to stretch than cold dough because the gluten structure is looser.
3 ✓

Sprinkle with mozzarella, then distribute the sausage rounds, onion, and peppers on top.

Tip: Always put the cheese under the vegetables so they are in direct contact with the hot air and roast rather than steam.
4 ✓

Sprinkle with oregano and drizzle with a little oil. Bake for 12-15 minutes until the sausage edges brown and the dough is golden.

Tip: The skin of the frankfurter tightens from the heat and the rounds become concave – this 'cup effect' collects the delicious juices.
5 ✓

Serve immediately while the cheese is stringy and the sausage is hot.

Tip: Careful, the inside of the sausage rounds stays hot for a long time!

Recipe FAQ

What sausage should I use?
The classic recipe calls for 'Würstel', i.e., high-quality frankfurters or a not-too-dry cooking sausage. Smoked peasant sausage might be too hard for this.
Won't the onion burn?
If you cut it thinly, it will caramelise, not burn. If you are worried, you can put it under the cheese.

Ingredients

  • 1 pc Pizza dough (approx. 280g)
  • 100 ml Tomato sauce
  • 150 g Mozzarella cheese
  • 100 g Austrian sausage or high quality frankfurter
  • 50 g Onion
  • 50 g Pepper (Bell or Kapia)
  • 5 g Fresh oregano
  • 10 ml Olive oil