Using a cast-iron skillet for this healthy pizza recipe gives you deep-dish pizza results with extra-crispy sides, but you can make it free-form too. Stretch the dough into a 12-inch oval and place on a large baking sheet coated with cooking spray. Top and bake at 450 degrees F until the cheese is melted and the crust is crisp, about 20 minutes.
Broccoli & Sausage Skillet Pizza
Using a cast-iron skillet for this healthy pizza recipe gives you deep-dish pizza results with extra-crispy sides, but you can make it free-form too. Stretch the dough into a 12-inch oval and place on a large baking sheet coated with cooking spray. Top and bake at 450 degrees F until the cheese is melted and the crust is crisp, about 20 minutes.
Ingredients
- 1/2 cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 ounces total, divided)
- ¼ cup fresh basil
- ¼ cup toasted walnuts
- 1 clove garlic smashed
- 1 tablespoon lemon zest reserved
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 6 ounces Italian sausage casing removed
- 1 pound whole-wheat pizza dough
- 4 ounces sliced fresh mozzarella cheese torn into pieces
- 12 grape tomatoes halved
- 2 tablespoons freshly grated Parmesan cheese
- ¼ teaspoon ground pepper
Instructions
- Preheat oven to 450 degrees F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.
- Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.
- Cook sausage in a small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.
- Working on a lightly floured surface, roll and stretch pizza dough into a 12-inch circle. Transfer to the prepared pan, pressing the dough 1 inch up the sides. Spread the dough with the pesto and sprinkle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.
- Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes. Let stand for 10 minutes before serving.
Notes
To make ahead:
Refrigerate pesto for up to 2 weeks.
Equipment:
12-inch cast-iron skillet
