TGIF! It’s almost Friday and that means pizza night around the Grandy house! Get out your cast iron skillet and let’s cook us up some PIZZA! Let’s just backtrack here, you’re asking me if I said cast iron skillet, right? Why yes I did, you are going to cook this pizza in a cast iron skillet.
This is me telling you to go out and purchase yourself a cast iron skillet. You don’t need to get a fancy name brand one like Le Creuset (those cost $150 and up). Pick up a Lodge Logic. The 12-inch skillet is only $29 and the 10-inch is only $20. Here is a link to Sur La Table where you can check out the pricing and features. Lodge Logic is the traditional cast iron pan that your grandmother had. These pans rock and I am cooking everything in my cast iron skillet lately from breads & pizzas to meats.
Lets get back to this pizza. This pizza is family and kid approved, I mean like totally! The bottom of the pizza and the crust gets all brown and crispy from cooking in the cast iron pan, the sausage adds a bit of spiciness to the pizza and the homemade sauce is amazing and so fresh tasting. I am actually going to use this pizza sauce recipe going forward because it’s so easy and so DELISH! We honestly felt like we were eating at a fancy pizzeria.
The best part of baking the pizza in the cast iron skillet was that I did not have to roll out any dough! I always hated that part.
sausage & arugula skillet pizza:
- 2 sweet Italian sausages or 6 ounces sweet Italian sausage - see photo below for what I used
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 3/4 pound store bought or homemade pizza dough – I used Trader Joe’s pizza dough
- 3 whole peeled canned tomatoes, crushed - I used San Marzano whole peeled tomatoes
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon red-pepper flakes
- fresh mozzarella cheese – thinly sliced
Note: Most store bought pizza dough’s are 1 pound. You can use the whole pound of pizza dough; I did the first time I made this pizza. It will be a thicker pizza in general, but it will still taste great. I used 3/4 pound the next time I made the pizza and it was a bit thinner and less doughy in spots, which I preferred.