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.

Source: Midwest Living

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Recipe Summary test

prep:
35 mins
cook:
3 mins
bake:
15 mins
stand:
5 mins
total:
58 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl whisk together the tomato sauce, tomato paste, 2 tablespoons Parmesan, the oregano, basil and crushed red pepper. Set aside.

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  • 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°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.

Nutrition Facts

449 calories; fat 23g; cholesterol 53mg; saturated fat 9g; carbohydrates 40g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 19g; vitamin a 2094.2IU; vitamin c 12.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 58.4mcg; vitamin b12 1mcg; sodium 1237mg; potassium 378mg; calcium 215mg; iron 14.1mg.
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