Cast Iron Skillet Pizza
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(12)
Ingredients
2 servings
- 1 3 to 4 ounce plant-based Italian sausage link*
- 14 ounces from 1 recipe Homemade Pizza Dough**
- Extra-virgin olive oil, for brushing and drizzling
- Scoops of Cashew Cream or 1/2 cup grated mozzarella cheese
- 2 tablespoons chopped red onion
- ½ 14-ounce can artichoke hearts, drained, and quartered
- ⅓ cup roasted red peppers and/or roasted tomatoes
- Dollops of pesto
- Basil leaves
- Red pepper flakes
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Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Cut the plant-based sausage into small pieces. In a small cast-iron skillet over medium heat, cook the sausage pieces until browned, 1 to 2 minutes.
Step 3
Press the pizza dough into a dry 10-inch cast iron skillet, pressing a thicker rim of dough around the edge to shape the pizza crust. Prick the stretched dough all over with a fork. Heat the skillet on the stove for 2 minutes over medium heat. This helps the bottom of the crust become crispy.
Step 4
Remove from the heat and assemble the pizza. Brush the crust with olive oil. Spread a thin layer of cashew cream onto the dough as a base for the toppings, or sprinkle on the grated mozzarella cheese. Top with the red onion, artichokes, red peppers and/or tomatoes, and the sausage pieces. Bake for 10 to 12 minutes, or until the crust is lightly golden brown and cooked through.
Step 5
Top with dollops of pesto, a drizzle of olive oil, fresh basil, and red pepper flakes.
Step 6
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Chef's notes
*We used Lightlife Plant-Based Italian Sausage
**Note:
our Homemade Pizza Dough recipe makes 16 ounces of dough; however, we found that 14 ounces works best in a 10-inch cast iron skillet. I suggest making the full recipe and tearing off a small piece of dough for another (mini-pizza) use. Alternatively, you could use a 12-inch skillet with the full dough recipe.
