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Hot sausage cast-iron skillet pan pizza with melted cheese and herbs.

Hot Sausage Cast-Iron Skillet Pan Pizza

This recipe guides you through making a delicious Hot Sausage Cast-Iron Skillet Pan Pizza at home, achieving restaurant-quality results with a crispy bottom, savory hot sausage, melted mozzarella, and a unique Pecorino Romano and garlic oil twist.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Pizza dough for 1 (14-inch) crust store-bought or homemade (about 16 ounces)
  • 1 tablespoon olive oil
  • 1-2 tablespoons yellow cornmeal
  • 2 cups shredded mozzarella cheese (divided)
  • 1 lb. ground Italian sausage (cooked and crumbled)
  • ½ cup pepperoni slices
  • 1 ½ cups marinara sauce
  • ¼ cup grated Parmesan cheese
  • Chopped fresh oregano, basil, or parsley to taste
  • Crushed red pepper flakes to taste
  • Garlic-infused olive oil as needed
  • Grated Pecorino Romano cheese generously

Equipment

  • 12-inch cast iron skillet

Method
 

Prepare the Dough
  1. If the pizza dough was refrigerated, let it sit at room temperature for about 30 minutes to 1 hour before shaping. This makes the pizza dough much easier to work with and ensures a more pliable crust.
Prep the Skillet
  1. Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with 1 tablespoon of olive oil. Sprinkle with 1-2 tablespoons of yellow cornmeal. A well-seasoned cast iron skillet is naturally non-stick, and you can preheat the skillet in the oven for 20-25 minutes before adding the dough for an even crisper bottom.
Shape the Dough
  1. Roll the pizza dough into a 14-inch circle. Carefully place the dough in the prepared skillet, pressing the dough about 2 inches up the sides of the pan to create a nice deep-dish style edge.
Add the First Layer of Cheese and Toppings
  1. Sprinkle with 1 ½ cups of the shredded mozzarella cheese. Add the cooked and crumbled Italian sausage and the pepperoni slices evenly over the cheese. This base layer of mozzarella helps protect the crust from the moisture of the other pizza toppings.
Add Sauce, Parmesan, and Remaining Cheese
  1. Spread the marinara sauce over the sausage and pepperoni. Sprinkle with the grated Parmesan cheese and the remaining ½ cup of mozzarella cheese.
Bake
  1. Bake in the preheated oven until the crust and cheese are golden brown, about 23-25 minutes. You will see the cheese bubbling and slightly browned, and the edges of the pizza crust will be beautifully golden.
Rest and Garnish
  1. Let the Hot Sausage Cast-Iron Skillet Pan Pizza rest for 5-10 minutes before slicing. This resting period allows the cheese to set and makes for cleaner slices. Garnish with fresh oregano, basil, and red pepper flakes, if desired, for an extra burst of flavor.
Apply Unique Twist
  1. After the pizza has rested, brush the crust with garlic-infused olive oil and sprinkle generously with grated Pecorino Romano cheese. This adds an incredible depth and saltiness that elevates the entire dish.

Notes

For an extra crispy crust, preheat the cast iron skillet in the oven for 20-25 minutes before adding the dough. Store leftover pizza in the refrigerator in an airtight container for up to 3 days. To reheat, place individual slices in a preheated oven at 350°F until warmed through and the crust is crispy again. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then placed in freezer-safe bags or airtight containers for up to 2 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.