Sausage Skillet Pizza
Pizza Dough with Sourdough Starter
October 1, 2020
Shaved Brussels Sprouts and Pancetta Pizza
October 1, 2020
Sausage Skillet Pizza
This might be our new favorite recipe for making pizza in a home oven. This recipe for skillet pizza ensures a crispy and chewy crust, toasted, cheesy edges and mouthfuls of flavor!
Pair Recipe with:
Caprese
Similar Colavita Recipes:
Skillet Shakshuka Pizza
Deep Dish Chicago Pizza
Ingredients
Directions
Heat the Colavita olive oil in medium saucepan over medium heat.
Add the crushed garlic and sauté until softened and brown, about 5 minutes. If using, add the red pepper flakes and sauté for 1 minute.
Add the Colavita Crushed Tomatoes to the pot and stir.
Submerge the bunch of basil in the mixture, along with the bay leaf.
Pour in the Colavita Balsamic Vinegar and season to taste with salt and pepper.
Bring to a simmer and cook 20 minutes.
Remove from the heat and set aside. Sauce can be stored in an airtight container in the fridge for 1 week.
Heat your oven to 450°F.
While your oven is heating, place a cast iron skillet on your stove top and heat over medium-high heat. Pour in 4 tbsp of Colavita olive oil.
Stretch out your pizza dough to a size that will fit in your skillet and carefully place the dough in the hot skillet. It will sizzle and that is good! You want it to toast from the bottom.
Allow it to toast for a few minutes until golden brown. You can peek underneath using a metal spatula.
Add the marinara sauce all the way to the edge of the dough.
Sprinkle the cooked sausage on top.
Add the mozzarella cheese on top of the sausage, making sure to sprinkle all the way to the edge.
Drizzle with 1 tbsp Colavita EVOO and dust with the grated parmesan cheese.
Place in the oven and bake for 10-12 minutes.
Remove from the oven and garnish with fresh herbs.
Allow the pizza to rest for 5 minutes. Then remove it from the skillet and place it on a cutting board to serve!
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Ingredients
Directions
Heat the Colavita olive oil in medium saucepan over medium heat.
Add the crushed garlic and sauté until softened and brown, about 5 minutes. If using, add the red pepper flakes and sauté for 1 minute.
Add the Colavita Crushed Tomatoes to the pot and stir.
Submerge the bunch of basil in the mixture, along with the bay leaf.
Pour in the Colavita Balsamic Vinegar and season to taste with salt and pepper.
Bring to a simmer and cook 20 minutes.
Remove from the heat and set aside. Sauce can be stored in an airtight container in the fridge for 1 week.
Heat your oven to 450°F.
While your oven is heating, place a cast iron skillet on your stove top and heat over medium-high heat. Pour in 4 tbsp of Colavita olive oil.
Stretch out your pizza dough to a size that will fit in your skillet and carefully place the dough in the hot skillet. It will sizzle and that is good! You want it to toast from the bottom.
Allow it to toast for a few minutes until golden brown. You can peek underneath using a metal spatula.
Add the marinara sauce all the way to the edge of the dough.
Sprinkle the cooked sausage on top.
Add the mozzarella cheese on top of the sausage, making sure to sprinkle all the way to the edge.
Drizzle with 1 tbsp Colavita EVOO and dust with the grated parmesan cheese.
Place in the oven and bake for 10-12 minutes.
Remove from the oven and garnish with fresh herbs.
Allow the pizza to rest for 5 minutes. Then remove it from the skillet and place it on a cutting board to serve!