Skillet Pizza
Print Recipe
Envy is not a good look for you. So quit lusting over the expensive pizza stone your sister got at her bridal shower and the fancy outdoor wood-burning pizza oven your neighbor just splurged on. (Who does she think she is, Gwyneth Paltrow?) All you need to make your own pizza is a tried-and-true cast-iron skillet. Its surface gets extremely hot, which is the key to general success as well as a crispy crust. Because a skillet pizza is on the small side, you can make several, each with different toppings. (See the Finishing Touches for our favorite combos.)
Ingredients
2 tablespoons extra-virgin olive oil
1 pound store-bought pizza dough
½ cup tomato sauce
1 teaspoon dried oregano
½ teaspoon red-pepper flakes
2 uncooked Italian sausages, casings removed
½ red onion, thinly sliced
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Directions
1. Preheat the oven to 450°F. Grease the bottom and side of a 12-inch cast-iron skillet with the olive oil.
2. Gently stretch the pizza dough with your hands until it is a little larger than the cavity of the skillet. Place the dough into the greased skillet, allowing the edge to come slightly up the side of the pan.
3. Pour the tomato sauce on top of the dough and use the back of a spoon to spread it evenly. Season with oregano and red-pepper flakes.
4. Using your hands, crumble the sausage into bite-size pieces. Spread the sausage evenly over the pizza, then do the same with the onion slices. Cover the pizza with the mozzarella and Parmesan cheeses. Put the skillet in the oven and bake until the cheeses are golden and bubbly and the crust has browned, 9 to 11 minutes.
5. Remove the skillet from the oven, using a pot holder. Let cool for 10 minutes. To remove the pizza from the pan, use tongs to grab the edge of the crust and slide it onto a cutting board. Slice the pizza with a knife or pizza cutter, then serve.
739 calories
41g fat
62g carbs
30g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.