WEEKDAYS 1e|12c|p

Sausage & Pepper Skillet Pizza

Carla Hall
Servings: 10
1 to 2 hr
Part 1 of 2

Top with crispy shallots and freshly cut basil at the end for a delicious one pan dish!

  • Ingredients
  • step-by-step directions
Sausage & Pepper Skillet Pizza
  • 2 pounds Hot Italian Sausage; casing removed
  • 2 pounds Pizza Dough
  • 1 quart Basic Tomato Sauce
  • Fresh Basil; to garnish
  • Sweet & Spicy Peppers:
  • 3 Bell Peppers; red & yellow; thinly sliced
  • 1 Fresno Chili (thinly sliced)
  • 1/4 cup Balsamic Vinegar
  • 1 1/2 teaspoons Dried Marjoram
  • Salt
  • Freshly Cracked Black Pepper
  • Cheese Blend:
  • 1 pound Fresh Ricotta
  • 1 1/2 pounds Fresh Mozzarella; grated
  • 1 cup freshly Grated Parmesan
  • Freshly Cracked Black Pepper
  • Crispy Shallot:
  • 1 cup Flour
  • 1 teaspoon Paprika
  • 1 teaspoon Freshly Cracked Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Salt; plus more as needed
  • 5 Shallots; thinly sliced into rings
  • Vegetable Oil; for frying
  • Preheat oven to 400º F.
  • Lightly grease a 10-12 inch cast iron pan with olive oil and place in oven to preheat.
  • In a large skillet or cast iron pan, brown the sausage until crispy, about 15 minutes. Remove from heat and allow to cool slightly.
  • Roll out dough to 18 inches in diameter. Place into the preheated cast iron pan allowing the edges to fall over the sides. Add a few ladles of sauce and cover the bottom of the dough.
  • Add a layer of Cheese, Peppers, Sausage, Sauce and then more Cheese. Crimp the edges of the dough around the edges of the pan. Bake for 40-45 minutes or until Cheese is bubbly and dough is cooked and golden.
  • Remove from oven and allow to cool for 10-15 minutes before cutting.  Serve warm with crispy shallots and fresh cut basil on top.
  • For Sweet & Spicy Peppers:
  • 1. Heat a large skillet with a few tablespoons of olive oil. Add the Peppers and sauté for 6-8 minutes until mostly soft. Season with Salt and Pepper.

    2. Add the vinegar and cook for 2-3 more minutes until peppers are soft and vinegar is thickened. Remove from heat and allow to cool slightly.
  • For Cheese Blend:

  • Combine the ingredients in a bowl and stir until evenly combined.
  • For Crispy Shallots:

  • 1. Preheat oil to 350º F.

    2. Whisk together the Flour and spices in a rimmed baking dish. Toss in the thinly sliced Shallots, making sure to break up rings in the mix.

    3. Working in batches, fry the Shallots for 1-2 minutes or until golden. Remove with a spider or slotted metal spoon to a paper towel-lined plate. Season with Salt.
rate this recipe

Latest Recipes