sausage peppers and cheese pan pizza

I couldn’t resist pizza during a month of lighter cuisine because come on, people, it’s Friday. You’ve done great this first full week of the new year, let’s celebrate with a slice or two.

When I first began making pizza at home, I didn’t own a pizza stone, just my ten inch cast iron skillet. My roommate at the time always offered her stone but I wasn’t keen on touching another person’s shit and probably breaking it, because I’m not very lucky, so I kept my hands to myself and used my own supplies. Turns out, the humble iron pan is all you really need to bake up a beautiful pie.

Pan pizzas are quite special, particularly as far as the crust goes: crisp and golden on the outside, but soft and chewy in the middle. I think my first dive was a butternut squash and apple pizza, or something. Yeah, right into the uncanny combinations. Hair flip. I don’t screw with basic around here, kids.

This basic piece of kitchen equipment works wonders on a bevvy of dishes, from skillet cookies to creamed salmon and stuffed shells. Today, we’re diving into that pizza-baking method that might make you an addict to homemade pies. Fresh peppers and onions, marinara, lots of cheese, an easy Italian herb blend, and vegetarian sausage comprise this easy weekend indulgence.

Sausage Party

First, choose your plan of attack: homemade dough or storebought. Either is good, just be sure the slab is at room temperature when you start.

Grab your cast iron skillet, 10 or 12 inch, and lightly oil the surface. Plop the dough inside and spread it to touch the walls of the pan. Cover with a clean tea towel or plastic wrap and set aside in a draft-free area while you work on the remaining ingredients.

While you’re at it, preheat the oven to 450 degrees.

Choose your favorite crumbly, vegetarian Italian sausage (or regular, if you wish). Heat some oil in a pan and brown the sausage for 5-8 minutes until slightly crisped. Remove from the heat.

A Dried Herb Garden

Slice up a bell pepper and a yellow onion. Mince up a couple garlic cloves. Finally, sift through your spice cabinet for the following:

…Basil

…Oregano

…Rosemary

…Fennel

…Red pepper flakes

Stir all of the above together along with a small pinch of salt and pepper. This “pizza seasoning” holds hands with the Italian sausage, and as the pizza bakes, joins them in marriage. So beautiful.

Guess We’ll Make a Pizza Now

Two bucks says you’re ready for this pie. Yes, two. I’m cheap. Leave me alone.

Parbake the pizza dough with no toppings for 6-8 minutes. This helps set the crust – I never skip this step except in fits of pizz-amnesia. Which, thankfully, are rare.

Then, brush the dough with some olive oil and sprinkle a big pinch of seasoning overtop. Spread the sauce on the crust, then half of the cheese. Peppers, onions, other half of the cheese. Sausage. More seasoning. Bake 15-20 minutes until the crust is golden and poofy, the cheese melted and bubbling, and your nostrils flaring with joy at the prospect of supper.

To slice, I found it easiest to cut the whole thing in half, then move each half to a cutting board and segment them from there. You can definitely roll the pizza cutter inside the skillet, but you are limited for space, and to prevent frantically tearing at the crust if you have as much patience as I do (I have none).

If you want to make personal pan pizzas and own two smaller skillets, by all means! Tiny pizzas are great pizzas.

For a side, check out the Crispy Chickpea, Kale, and Sundried Tomato Caesar Salad from the other day. 10/10 combo. Make Friday a total feast, guys. I think all of us could make each day feel a bit more special, and starting with a lengthy supper beside people we love is a good intro point to making life gentler in total.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!