Cast-Iron Skillet Pizza with Fennel and Sausage

45 mins
Serves 4
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Directions

  1. 1Preheat oven to 475 degrees Fahrenheit with a rack on the very top.
  2. 2Preheat oven to 475 degrees Fahrenheit with a rack on the very top.
  3. 3Preheat oven to 475 degrees Fahrenheit with a rack on the very top.
  4. 4Stretch the room temperature pizza dough to about a 10-inch round, leaving a thicker ring around the outside for the crust.
  5. 5Stretch the room temperature pizza dough to about a 10-inch round, leaving a thicker ring around the outside for the crust.
  6. 6Stretch the room temperature pizza dough to about a 10-inch round, leaving a thicker ring around the outside for the crust.
  7. 7Lightly cover the stretched dough with plastic wrap while preparing toppings.
  8. 8Lightly cover the stretched dough with plastic wrap while preparing toppings.
  9. 9Lightly cover the stretched dough with plastic wrap while preparing toppings.
  10. 10Add 1 tablespoon of olive oil to the cast-iron skillet and cook the Italian sausage (removed from casings) over medium to medium-low heat, breaking it into smaller pieces, until fully cooked and moisture is released.
  11. 11Add 1 tablespoon of olive oil to the cast-iron skillet and cook the Italian sausage (removed from casings) over medium to medium-low heat, breaking it into smaller pieces, until fully cooked and moisture is released.
  12. 12Add 1 tablespoon of olive oil to the cast-iron skillet and cook the Italian sausage (removed from casings) over medium to medium-low heat, breaking it into smaller pieces, until fully cooked and moisture is released.
  13. 13Remove the cooked sausage from the pan using a slotted spoon, leaving the rendered fat behind.
  14. 14Remove the cooked sausage from the pan using a slotted spoon, leaving the rendered fat behind.
  15. 15Remove the cooked sausage from the pan using a slotted spoon, leaving the rendered fat behind.
  16. 16Carefully place the stretched pizza dough into the hot cast-iron skillet with the rendered fat.
  17. 17Carefully place the stretched pizza dough into the hot cast-iron skillet with the rendered fat.
  18. 18Carefully place the stretched pizza dough into the hot cast-iron skillet with the rendered fat.
  19. 19Lightly season the entire surface of the dough with kosher salt.
  20. 20Lightly season the entire surface of the dough with kosher salt.
  21. 21Lightly season the entire surface of the dough with kosher salt.
  22. 22Spread a moderate amount of marinara sauce up to the edge of the dough.
  23. 23Spread a moderate amount of marinara sauce up to the edge of the dough.
  24. 24Spread a moderate amount of marinara sauce up to the edge of the dough.
  25. 25Add a nice even coating of low-moisture mozzarella, allowing some to fall onto the pan around the crust.
  26. 26Add a nice even coating of low-moisture mozzarella, allowing some to fall onto the pan around the crust.
  27. 27Add a nice even coating of low-moisture mozzarella, allowing some to fall onto the pan around the crust.
  28. 28Distribute the thinly sliced fresh fennel over the cheese.
  29. 29Distribute the thinly sliced fresh fennel over the cheese.
  30. 30Distribute the thinly sliced fresh fennel over the cheese.
  31. 31Scatter the very thinly sliced garlic over the fennel.
  32. 32Scatter the very thinly sliced garlic over the fennel.
  33. 33Scatter the very thinly sliced garlic over the fennel.
  34. 34Crumble the cooked sausage over the toppings.
  35. 35Crumble the cooked sausage over the toppings.
  36. 36Crumble the cooked sausage over the toppings.
  37. 37Drizzle 2 tablespoons of olive oil evenly over the entire pizza, including the crust ring.
  38. 38Drizzle 2 tablespoons of olive oil evenly over the entire pizza, including the crust ring.
  39. 39Drizzle 2 tablespoons of olive oil evenly over the entire pizza, including the crust ring.
  40. 40Place the skillet back on the stove over medium to medium-low heat to pre-crisp the bottom of the crust until it has a golden-brown color.
  41. 41Place the skillet back on the stove over medium to medium-low heat to pre-crisp the bottom of the crust until it has a golden-brown color.
  42. 42Place the skillet back on the stove over medium to medium-low heat to pre-crisp the bottom of the crust until it has a golden-brown color.
  43. 43Transfer the skillet to the preheated oven and bake for 10 to 14 minutes, or until the top has nice browning, great bubbling around the crust, and the toppings are cooked.
  44. 44Transfer the skillet to the preheated oven and bake for 10 to 14 minutes, or until the top has nice browning, great bubbling around the crust, and the toppings are cooked.
  45. 45Transfer the skillet to the preheated oven and bake for 10 to 14 minutes, or until the top has nice browning, great bubbling around the crust, and the toppings are cooked.
  46. 46Carefully remove the hot pizza from the oven.
  47. 47Carefully remove the hot pizza from the oven.
  48. 48Carefully remove the hot pizza from the oven.
  49. 49Loosen the pizza from the bottom of the pan, especially any baked-on cheese.
  50. 50Loosen the pizza from the bottom of the pan, especially any baked-on cheese.
  51. 51Loosen the pizza from the bottom of the pan, especially any baked-on cheese.
  52. 52Transfer the pizza to a cutting board to rest for a bit.
  53. 53Transfer the pizza to a cutting board to rest for a bit.
  54. 54Transfer the pizza to a cutting board to rest for a bit.
  55. 55Finish the pizza with red pepper flakes, fresh basil, a very light sprinkling of salt, and a drizzle of fresh olive oil.
  56. 56Finish the pizza with red pepper flakes, fresh basil, a very light sprinkling of salt, and a drizzle of fresh olive oil.
  57. 57Finish the pizza with red pepper flakes, fresh basil, a very light sprinkling of salt, and a drizzle of fresh olive oil.
  58. 58Cut and serve the pizza.
  59. 59Cut and serve the pizza.
  60. 60Cut and serve the pizza.

Ingredients

  • 12 ounces pizza dough
  • 12 ounces pizza dough
  • 12 ounces pizza dough
  • 0.5 pound Italian sausage removed from casings
  • 0.5 pound Italian sausage removed from casings
  • 0.5 pound Italian sausage removed from casings
  • fennel, thinly sliced
  • fennel, thinly sliced
  • fennel, thinly sliced
  • low moisture mozzarella, grated
  • low moisture mozzarella, grated
  • low moisture mozzarella, grated
  • marinara sauce
  • marinara sauce
  • marinara sauce
  • kosher salt
  • kosher salt
  • kosher salt
  • olive oil
  • olive oil
  • olive oil
  • 3 cloves garlic, very thinly sliced
  • 3 cloves garlic, very thinly sliced
  • 3 cloves garlic, very thinly sliced
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • fresh basil
  • fresh basil
  • fresh basil

Equipment

large cast-iron skilletmandolin (optional)box graterplastic wrapslotted spooncutting board

Tips

  • Let pizza dough sit at room temperature to make it easier to stretch.
  • Cook raw toppings like sausage in the pan first to release moisture and ensure it's fully cooked.
  • Do not clean the skillet after cooking sausage; the rendered fat helps crisp the crust.
  • Let some cheese fall along the outside of the crust to create a crispy, caramelized edge.
  • Drizzle olive oil over raw toppings like fennel and garlic before baking to prevent them from drying out.
  • Pre-crisp the bottom of the crust on the stove before putting it in the oven to achieve a golden brown bottom.
Cast-Iron Skillet Pizza with Fennel and Sausage | Clip Recipe