| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)
- 2 tablespoons unsalted butter, softened
- 1 pound fresh pizza dough, at room temperature
- 10 ounces whole milk low-moisture mozzarella, thinly sliced
- 1 cup your favorite marinara sauce or 1 1/2 cups crushed and strained San Marzano tomatoes
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
- Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
- The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
- Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 623 |
| Total Fat | 46 g |
| Saturated Fat | 18 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 26 g |
| Cholesterol | 102 mg |
| Sodium | 1220 mg |
Reviews
Any pizza that requires cooking the sausage first is a bust for me. You lose too much flavor. Ulnless its a grilled pizza, let the ingredients meld inside the pizza. The crust was hard because you need to make a softer dough. Not store bought. Convenient yes. Taste no.
The crust was super hard – almost impossible to cut through. The toppings were flavorful but everything slide off the crust making it difficult to eat. Huge bummer as I was very optimistic for this one.
I only have a 10 inch skillet. How much should I reduce the pizza dough and other ingredients?
Absolutely delish! The crust was nice & crunchy & got puffy. Yum.
C
Good recipe. I do make my own dough, with lard. Makes for a crispy exterior and soft/fluffy interior. Also, I do a layer of mozzarella first. I think it really helps separate the fillings from the dough, keeping the dough from getting soggified.
Great recipe. This has become a staple at our house.
The video doesn’t work, I get an endless loop of the ad instead.
undefined
testeeA