These Chicken Sausage Pizza Combos Will Make You Forget Pepperoni Exists

From Buffalo chicken to BBQ pineapple to Greek-style feta, these chicken sausage pizza ideas prove that sausage belongs on every slice.

These Chicken Sausage Pizza Combos Will Make You Forget Pepperoni Exists

October 08, 2025
A trio of fresh-baked pizzas featuring The Sausage Project.

The best pizza toppings are always up for debate, but let’s go ahead and address the elephant in the kitchen: some people still think chicken doesn’t belong on pizza. Like the folks who call pineapple a war crime or claim deep dish is just cheese casserole, these gatekeepers are the poopers of the pizza party. Who even invited them?

We say leave your pizza purity at the door. Buffalo chicken pizza long ago settled the “does chicken belong on pizza” debate by becoming one of America’s most-ordered pies. When it’s done right, chicken on pizza absolutely slaps. The problem? Most chicken pizza features sad, dry cubes of breast meat that end up closer to jerky than anything resembling juicy deliciousness.

Enter chicken sausage.

Far from a consolation prize for pork-averse pizza fans, chicken sausage pizza is sausage-first—juicy, flavorful, and perfectly seasoned in ways naked chicken can’t compete with. When you throw The Sausage Project’s chicken sausage on a pie, you’re not just adding protein; you’re adding a fully realized flavor profile that elevates the entire pizza. Like the San Diego Chicken, it’s poultry with personality.

In honor not just of National Pizza Month, but also National Sausage Pizza Day (October 11—send your mom a card!), here are eight of the best chicken sausage pizza combinations—from the classics to the “I can’t believe that actually works” experiments that totally do.

Supreme

Where it’s from: Literally every pizza shop ever

Why we love it: The Supreme is the power move for adults who don’t want to share with kids. Peppers, olives, onions, mushrooms, and Italian sausage are all first-stringers; together, they’re the 1992 Olympic Dream Team of toppings. Whether frozen, homemade, or delivered, it’s a classic for a reason—big flavor, big attitude, and maybe big cramps. Totally worth it.

Buffalo Chicken with Blue Cheese & Celery

Where it’s from: Buffalo, NY (allegedly)

Why we love it: This is the pizza that made chicken pizza legitimate—even in the eyes of finicky New Yorkers. Frank’s RedHot and blue cheese have been an iconic duo since the (alleged) invention of the Buffalo wing in 1964, and adding Classic Roasted Chicken Sausage instead of withered chicken cubes means every bite has juice to balance the heat. The celery isn’t just there to trick your diet-tracking app, either—it provides crunch and a palate cleanser. If you’re new to chicken pizza, start here. But be warned: this is a gateway chicken pizza. Next thing you know, you’ll be pawning your grandmother’s heirloom jewelry outside your local slice shop for just a taste.

Chicken Pesto with Sun-Dried Tomatoes & Fresh Mozzarella

Where it’s from: Italy (kind of)

Why we love it: Italian sausage and pesto are natural allies—the fennel and herbs in the sausage pick up what the basil’s putting down. Sun-dried tomatoes add concentrated sweetness, and fresh mozzarella keeps things light. This is your I’m serving this to people I’m trying to impress at a dinner party pizza. It tastes elevated without requiring you to butterfly a chicken breast or learn what arugula is. (It’s just spicy lettuce, right? Is that why some people call it “rocket”?)

Salad Pizza

Where it’s from: We're not entirely sure, but Gaby Dalkin perfected it

Why we love it: Pizza with a side salad feels like a waste of a plate and a fork. Why not just combine the two and think of salad as a topping? Arugula or market greens add freshness and crunch—especially with a light vinaigrette and a few pepperoncini. Toss with sliced Italian Herb Chicken Sausage and pile it on top of a hot slice. Fold, bite, repeat. Bonus: you can tell people you’re eating a salad for dinner.

Chicken Bacon Ranch

Where it’s from: Every suburban pizza joint in the Midwest

Why we love it: Dismissing chicken-bacon-ranch as unsophisticated is like mocking a Honda Civic for being boring—if you want fine-tuned cuisine, order a Margherita. Classic Roasted Chicken Sausage adds substance; bacon brings smoke, salt, and fat; and ranch cools it all down. We’re fully aware that if a cardiologist named three ingredients to avoid on pizza, two of them are right here. But hey, our chicken sausage has 35% less fat than the other guys, so... balance.

BBQ Chicken with Pineapple & Red Onion

Where it’s from: California (Pizza Kitchen, specifically)

Why we love it: Avert your eyes if you’re Italian—pineapple DOES work on pizza. Sweet, tangy, smoky—this combo delivers the holy trinity of grilled-meat flavor. Classic Roasted works perfectly here, but if you’re feeling bold, Melty Cheddar brings sharpness that cuts through the BBQ sauce like a hot knife through... well, melty cheddar. Weird metaphor, but you’ll see what we mean. And don’t skip the red onion—it’s the acid that makes the whole thing sing instead of sitting there all sweet and sticky like a mid-2010s Ariana Grande song with the vocals removed.

Just Chicken Sausage

Where it’s from: Everywhere

Why we love it: Italian sausage sits on the Mt. Rushmore of pizza toppings, and chicken sausage deserves a spot right next to it. Crumble up our Italian Herb and let its Calabrian chiles, roasted garlic, and basil shine against melted mozzarella—it’s basically five toppings in one. If you prefer simplicity, any of our three flavors works beautifully as a solo act for an understated, one-topping wonder.

Greek-Style: Feta, Kalamata Olives, Red Onion & Tzatziki Drizzle

Where it’s from: Midwest Greek pizza joints
Why we love it: If you grew up in the Midwest, you know Greek pizza spots are everywhere—they’re all usually open late, seemingly run by the same ultra-friendly extended family, and always wilding out on topping. Italian sausage works beautifully on this gyro-inspired pizza because Mediterranean flavors don’t clash; they collaborate. The feta adds brine, the olives bring bite, and a post-bake drizzle of tzatziki is the Rosetta Stone that ties it all together. It’s basically what happens when you take apart a gyro and forget how to reassemble it—but in the best way possible.

Bratwurst-Style: Cheddar Sausage, Sauerkraut, Whole Grain Mustard & Pickled Onions

Where it’s from: Your most unhinged friend’s kitchen at 2 a.m.
Why we love it: This is the pizza that makes people say, wait, what before going silent mid-bite because their brain is recalibrating what pizza can be. Melty Cheddar shines in its full Germanic glory here. Sauerkraut is essential—the acidity cuts through the cheese, the mustard adds heat and tang, and the pickled onions tie it together. Is it authentic? Rhetorical question—we’re talking about pizza with sauerkraut. Does it absolutely rip? Hell yes.

The Pizza Possibilities Are Basically Endless

If there’s one thing we've learned while endlessly obsessing over sausage, it's that basically every culture has its own way of turning meat and spice into magic. And just like sausage, pizza is a global language that translates across cultural boundaries and the limits of human reason. There’s just no wrong way to build your perfect pie. Especially when sausage is involved.

So go ahead and experiment. Swap pepperoni for Italian Herb Chicken Sausage. Take inspiration from sausage traditions around the world. Because if sausage has taught us anything, it’s that the best combos come from taking risks, breaking rules, and sometimes—just sometimes—putting sauerkraut and mustard on your pizza.

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