Skillet Pizza with Sausage and Chili Garlic Tomato Sauce

Ingredients

• 240 ml (1 cup)warm water
• 1 packet (7 g; 1/4 oz)active dried yeast
• 30 ml (2 tablespoons), plus a little more for the dough and skilletolive oil
• 2 teaspoonsgranulated sugar
• 375 g (3 cups), plus more for dustingplain flour
• 1 1/2 teaspoonsMorton kosher salt
• 1/2 teaspoonyellow cornmeal
• 227 g (1/2 pound)bulk pork sausage
• 1/4 teaspoon, dividedMorton kosher salt
• 1/4 teaspoon, dividedground black pepper
• 180 g (3/4 cup), drainedpetite diced tomatoes
• 60 ml (1/4 cup)tomato sauce
• 2 teaspoons, or more if you like extra heatchilli garlic sauce
• 1 teaspoonbrown sugar
• 113 g (4 oz), shreddedmozzarella cheese, preferably whole-milk
• 2 tablespoonsdiced red onion
• 2 tablespoonsgrated Parmesan cheese
• 1 tablespoonchopped fresh coriander

Instructions

1. 1

   Activate the yeast

   Pour the warm water into the bowl of a stand mixer fitted with a dough hook and sprinkle in the yeast. The water should feel gently warm, not hot. Leave for about 5 minutes, until the yeast is foamy.

2. 2

   Mix and prove

   Add the olive oil and sugar to the yeast mixture. Mix on low while gradually adding the flour and 1 1/2 teaspoons of salt, then increase to medium and mix until the dough forms a ball. Turn it out on a lightly floured surface and knead just a few times. Put it in a lightly oiled bowl, turn to coat, cover with cling film and leave somewhere warm for about 1 hour, until roughly doubled in size.

3. 3

   Heat the skillet

   While the dough rises, prepare the toppings. Put a 30 cm (12-inch) cast-iron skillet in the oven and preheat it to 230°C (450°F).

4. 4

   Shape the dough

   Cut the risen dough in half. On a lightly floured surface, gently knead each piece a few times. Use both pieces if making two pizzas, doubling the topping quantities; otherwise, wrap the second piece in cling film, put it in a resealable freezer bag and freeze for up to 3 months. Roll one piece into a 25 cm (10-inch) round, or to the diameter of the bottom of the skillet.

5. 5

   Brown the sausage

   In a separate frying pan over medium to medium-high heat, brown the sausage, breaking it into bite-sized pieces, until no longer pink. Drain off excess fat, stir in 1/8 teaspoon of salt and 1/8 teaspoon of pepper, then take the pan off the heat.

6. 6

   Mix the sauce

   While the sausage cooks, combine the drained diced tomatoes, tomato sauce, chilli garlic sauce, brown sugar, remaining 1/8 teaspoon of salt and remaining 1/8 teaspoon of pepper in a small bowl. Set aside.

7. 7

   Assemble the pizza

   Carefully remove the hot skillet from the oven. Add just enough olive oil to coat the bottom lightly and come about 2.5 cm (1 inch) up the sides; spread it with a brush. Sprinkle the cornmeal evenly over the base. Carefully lay the dough in the pan, easing it slightly up the sides. Spread all but 60 ml (1/4 cup) of the sauce over the dough, leaving a border of about 1.3 cm (1/2 inch). Add half the mozzarella, all the sausage, then the remaining mozzarella. Dot with the reserved sauce and scatter the red onion over the top.

8. 8

   Bake and finish

   Bake for 17–20 minutes, until the crust is golden and the cheese is melted and lightly blistered. Remove from the oven and leave to rest for a couple of minutes before cutting. Finish with the Parmesan and coriander and serve straight away.

What is skillet pizza?

Skillet pizza is baked in a heavy pan rather than on a flat pizza stone or tray. The pan's sides support a thicker base, while its hot surface helps the underside and edges brown.

This version keeps familiar Italian-American pizza elements—dough, sausage and mozzarella—but adds chilli garlic sauce to the tomato topping. The contrast of savoury sausage, sweet tomato and gentle heat makes each slice especially lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1043 calories, 34g protein, 121g carbs, 47g fat.

The flour and dough provide most of the carbohydrates, while olive oil, sausage and cheese contribute much of the fat. Sausage and mozzarella are the main protein sources. A green salad or other fresh vegetables alongside can balance the rich, filling slices.

Build a reliable dough

Yeast: Use water that feels gently warm, not hot, and give the yeast about 5 minutes to turn foamy. Very hot water can stop it working properly.

Proving: The dough needs about an hour in a warm spot, or until it has roughly doubled. A lightly oiled bowl keeps the surface from drying as it rises.

Get the skillet ready

Preheating: Heat the cast-iron skillet in the oven at 230°C while you prepare the toppings. Take care when handling it, as the pan will be very hot.

Cornmeal: A light scatter over the oiled base adds a subtle grainy crunch and helps the dough release. Avoid piling it into a thick layer.

Balance the toppings

Sausage: Brown it in a separate pan, breaking it into small pieces so it spreads evenly across the pizza. Draining excess fat helps keep the crust from becoming greasy.

Sauce: Stir the diced tomatoes with tomato sauce, chilli garlic sauce and brown sugar. Hold back 60 ml (1/4 cup) for dotting the top, and adjust the chilli sauce upwards only if you want more heat.

Look for these doneness cues

Crust: The pizza is ready after 17–20 minutes when the edge is golden. If the top looks done but the base needs a little more colour, give it a short extra spell in the oven and check again.

Cheese: Look for fully melted mozzarella with a few lightly blistered patches. A couple of minutes' rest after baking makes the pizza easier to cut.

Plan the timing

Rising: The dough's approximately 1-hour prove is the longest hands-off part of the recipe. Use that time to brown the sausage and mix the sauce.

Second dough piece: The recipe divides the dough in half but uses one piece for this pizza. Freeze the other half if you are not making a second pizza, and thaw it before shaping another time.

What to serve alongside

Fresh sides: A crisp green salad or sliced cucumber adds freshness alongside the rich cheese and sausage. Keep dressings simple so they do not compete with the chilli garlic sauce.

At the table: Serve the pizza straight from the skillet once it has rested briefly. Use a sturdy spatula to lift slices, especially around the crisp edges.

Recipe notes & tips

• Check that the yeast becomes foamy before adding the flour.
• Use only a light dusting of flour when shaping so the dough remains supple.
• Drain the browned sausage well before adding it to the pizza.
• Keep the sauce border clear so the edge can puff and brown.
• Use oven gloves when moving the preheated cast-iron skillet.
• Let the pizza rest for a couple of minutes before slicing.

Variations

• More heat: Increase the chilli garlic sauce to suit your taste.
• Milder topping: Reduce the chilli garlic sauce and keep the brown sugar as written.
• Cheese choice: Use whole-milk mozzarella for a richer, meltier topping.
• Extra vegetables: Add a modest scattering of thinly sliced peppers with the onion.
• Herb swap: Use chopped fresh basil instead of coriander for a more familiar pizza finish.

Common mistakes to avoid

• Water too hot: It can hinder the yeast; use water that feels gently warm.
• Skipping the prove: Give the dough about an hour and wait for it to roughly double.
• Greasy sausage: Drain away excess fat before seasoning and topping the pizza.
• Too much sauce: Keep back 60 ml (1/4 cup) and leave a 1.3 cm (1/2-inch) bare border.
• Handling the skillet bare-handed: It is preheated in the oven, so use oven gloves.
• Cutting immediately: Rest the pizza for a couple of minutes first so the toppings settle.

How to store

Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a frying pan over medium-low heat or in a 180°C oven until hot; the oven helps bring back some crispness to the base.

Frequently asked questions