Host Rachel Ray's Hot Sausage Cast Iron Skillet Pan Pizza, as seen on 30 Minute Meals, Season 28.
Recipe courtesy of Rachael Ray

Hot Sausage Cast-Iron Skillet Pan Pizza

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Make your favorite pizza at home in your cast-iron skillet. Spicy sausage, chili flakes and honey give sausage pizza a whole new look. While the pizza is in the oven, throw together a salad -- simple mixed greens with balsamic or an acidic, bright fennel salad with olive and arugula.


EZ Pizza Dough:

Fennel and Olive Salad:


  1. Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
  2. Gather your ingredients.
  3. In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
  4. Stretch dough into an even round that will cover large skillet.
  5. Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
  6. Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
  7. To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
  8. Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.

EZ Pizza Dough:

  1. To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
  2. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
  3. Cut dough in half; wrap half the dough and freeze for later use.

Fennel and Olive Salad:

  1. Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

Cook’s Note

You cannot make your own dough in 30 minutes, of course, but here's a simple recipe that makes 2 pizzas and you can keep it on hand in freezer.