Pizza Night fixings (using one cup serving bowls, gather onions, peppers, mushrooms, olives, cheese, sausage, pepperoni (or any other fixing your hear desires).
2 servings if you have a 12″ cast iron skillet
4 SERVINGS with small serving cast iron skillets
12 oz. store-bought pizza dough (divided 4 oz. each), room temperature (You may need more depending on the size of your family).
5 Tbsp. extra-virgin olive oil, divided (1Tbsp., 1Tbsp., 2Tbsp, 1Tbsp. – see below)
8oz. sweet Italian sausage, casings removed
⅓ cup prepared marinara
¾ cup coarsely grated low-moisture mozzarella (more if you like cheesy)
3 garlic cloves, very thinly sliced
Crushed red pepper flakes and torn basil leaves (for serving) (optional)
Dried herbs can be used in place of fresh (oregano, basil, pepper, etc).
Place a rack in top-most position of oven; preheat to 475°. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 6″ round and cover loosely with plastic wrap (larger if using larger skillet). Run over dough with pizza dough docker (or tings on fork).
Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage ahead of time, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.
Roll dough to designed width for skillet. Remove skillet from heat and carefully lay dough inside (use a wooden spoon to spread dough to the outer edges of the pan (may be hot). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then any other fixings you want. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low heat on stove and cook until crust is golden brown, about 3 minutes.
Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 8-10 minutes. (May take less time or more time depending on the calibration of your stove). Let cool 2 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.
There are so many other alternatives to making pizza. Reach out to me and I’ll let you know. For instance, I use a pizza stone for bigger pizzas, along with my cast iron (especially if I am cooking more than one pie in my convection oven).