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Sausage and Spinach Skillet Pizza
- Makes: 6 servings
15 mins to 20 mins
A hot cast-iron skillet mimics a pizza stone to create a crisp, evenly browned crust. We loaded our pizza with oozy red sauce and stretchy cheese. Fork and knife highly recommended.
grated Parmesan cheese
dried oregano, crushed
dried basil, crushed
crushed red pepper
frozen pizza or bread dough, thawed
bulk Italian sausage, cooked and drained
mozzarella cheese, shredded (1 1/2 to 2 cups)
In a small bowl whisk together the tomato sauce, tomato paste, 2 tablespoons Parmesan, the oregano, basil and crushed red pepper. Set aside.
Place spinach in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Cover with a microwave-safe plate and microwave on 100% power (high) for 30 seconds. Continue cooking in 10 second intervals until just wilted. Remove and let stand for 2 minutes. Carefully remove plate. Transfer spinach to a sieve; press out excess liquid.
Brush a 12-inch cast-iron or other heavy oven-going skillet with olive oil; set aside. On a lightly floured surface roll dough to a 14-inch circle. Transfer to prepared skillet. Roll edges to form a rim. Brush dough lightly with olive oil. Spread tomato sauce mixture over dough and top with sausage and spinach. Top with mozzarella and sprinkle with remaining Parmesan.
Place skillet over medium-high heat for 3 minutes. Transfer to a 475 degrees F oven and bake for 15 to 20 minutes or until cheese and crust are lightly browned. Let stand 5 minutes. Using a spatula, slide pizza out of skillet to a large cutting board and cut into wedges.
(Sausage and Spinach Skillet Pizza)
Servings Per Recipe 6, Thiamin (mg) 0, Polyunsaturated fat (g) 2, Niacin (mg) 2, Monounsaturated fat (g) 9, Riboflavin (mg) 0, carb. (g) 40, Folate (µg) 58, sat. fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 23, cal. (kcal) 449, chol. (mg) 53, sugar (g) 5, Cobalamin (Vit. B12) (µg) 1, pro. (g) 19, sodium (mg) 1237, Trans fatty acid (g) 0, Potassium (mg) 378, fiber (g) 3, calcium (mg) 215, iron (mg) 14, vit. A (IU) 2094, vit. C (mg) 13