Vegetarian Sausage Skillet Pizza

Ingredients

• 180 ml (3/4 cup), warmwater
• 1 teaspoonactive dry yeast
• 225 g (2 cups)plain flour
• 1 teaspoonsea salt
• 1 teaspoonolive oil
• 2sausages (vegan sausages were used)
• 1 tablespoonolive oil
• 100 g (1 cup), slicedmushrooms
• 1/2, thinly slicedonion
• 1 teaspoonthyme leaves
• 1 clove, finely choppedgarlic
• 2 teaspoonstomato paste
• 1 ballmozzarella cheese
• 2 teaspoonsoil
• to tasterocket
• to tastefresh basil

Instructions

1. 1

   Mix the dough

   For a stand mixer, pour the warm water into its bowl, sprinkle the yeast over it and leave for a few minutes until dissolved. Fit the dough hook, add the flour and salt, then knead for a few minutes until the dough forms a smooth ball. If it is still very sticky, add flour a tablespoon at a time, taking care not to add too much.

2. 2

   Knead by hand

   Alternatively, pour the warm water into a large bowl, sprinkle in the yeast and leave it for a few minutes to dissolve. Stir in the flour and salt until a loose dough forms, then turn it out onto a lightly floured worktop and knead firmly for 10 minutes, or until smooth. If it remains very sticky, add flour a tablespoon at a time without adding too much.

3. 3

   Oil the dough

   Put the dough in a large, lightly oiled bowl, turning it so that both sides are coated. Cover the bowl tightly with cling film or a tea towel.

4. 4

   Leave to rise

   Leave the covered dough in a warm place for 1 ½ hours. You can use it straight away for a very thin crust, or let it rise, covered, in the fridge overnight; if chilled, take it out a few hours before cooking and knock it back before shaping.

5. 5

   Shape the base

   When ready to cook, divide the dough in half. On a lightly floured surface, shape one piece into a round that fits the bottom of your skillet or baking tray. Press the dough rather than rolling it for a lighter crust with more air pockets, then set it aside.

6. 6

   Prepare toppings

   Cut the sausages into small pieces and cook them in a frying pan until browned and cooked through. In another pan, cook the sliced mushrooms and onion with the oil, thyme and garlic, then set the toppings aside.

7. 7

   Cook the pizza

   Heat the oil in an ovenproof frying pan or skillet over a medium-high heat on the hob, and switch on the grill. Carefully place a dough round in the skillet and cook for 1–2 minutes, until it puffs and the underside turns golden. Reduce the heat to medium-low and carefully flip the dough. Add half the toppings while the pan is still over the heat, then cook for a few minutes until the underside is golden. Move the skillet to the grill and heat until the cheese has melted.

8. 8

   Finish and serve

   Transfer the pizza to a plate to cool while you cook the next skillet pizza. Serve topped with rocket and fresh basil.

What is skillet pizza?

Skillet pizza is a pan-cooked version of pizza, with the base started on the hob and finished under the grill. This American-style approach gives the crust a crisp underside and a thicker, airier middle.

Here, a simple yeast dough is paired with vegetarian sausage, mushrooms and mozzarella. Cooking the base in the pan before grilling helps it brown without needing a pizza oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 16g protein, 63g carbs, 15g fat.

The flour supplies most of the carbohydrates, while the olive oil and cheese contribute much of the fat; the sausages and mozzarella provide protein. Pair a portion with a generous salad or vegetables for a more balanced plate.

The dough choices

Yeast and water: Let the yeast dissolve in the warm water before adding the flour and salt. The dough can be mixed with a stand mixer or kneaded by hand.

Flour: Add extra only a tablespoon at a time if the dough is too sticky to handle. Too much extra flour can make the finished crust dense.

Give it time to rise

A 1 ½-hour rise in a warm place gives the dough time to expand before shaping. The recipe also allows an overnight rise in the fridge, followed by a few hours out of the fridge before cooking.

Using the dough straight away is an option, but the crust will be very thin. Knock chilled dough back before shaping it.

Press, do not roll

Shaping the dough by pressing it into a round is intended to keep more air pockets in the crust. Work on a lightly floured surface and make the round fit the skillet or baking tray.

The method divides the dough in half and cooks one round at a time. Use an ovenproof pan that can safely go under the grill.

Brown the toppings

Sausage: Cut it into small pieces and cook until browned and cooked through before adding it to the pizza.

Mushrooms and onion: Cook these separately with the oil, thyme and garlic, then set them aside while the base cooks. Preparing the toppings first makes them ready to add once the dough is flipped.

Watch the two-stage cook

On the hob, the dough should puff up and turn golden underneath after 1–2 minutes. Reduce the heat before flipping, then check that the other side is golden before moving the skillet to the grill.

The grill finishes the top and melts the cheese. Keep an eye on it there, as the recipe gives no fixed grilling time.

Serve it fresh

Rocket and fresh basil go on after cooking, so they keep their fresh flavour and texture. Serve the pizza while the crust is crisp and the cheese is melted.

A simple salad or cooked vegetables alongside can round out the meal without competing with the savoury toppings.

Recipe notes & tips

• Use warm rather than hot water so the yeast can dissolve without being exposed to excessive heat.
• Keep extra flour to a minimum when kneading so the crust does not become heavy.
• Shape the dough by pressing it out to help retain air pockets.
• Brown and cook the sausages through before putting them on the pizza.
• Check that your skillet is ovenproof before placing it under the grill.
• Add the rocket and basil after cooking for a fresh finish.

Variations

• Vegan finish: Use vegan mozzarella and vegan sausages for a fully plant-based version.
• Extra mushrooms: Add more cooked mushrooms for a deeper savoury topping.
• Herb change: Swap the thyme for another dried or fresh herb you enjoy.
• Pepper topping: Cook sliced pepper with the mushrooms and onion for extra vegetables.
• Spicy finish: Add chilli flakes to the cooked toppings for a little heat.

Common mistakes to avoid

• Too much extra flour: The dough can turn dense; add it only a tablespoon at a time.
• Skipping the rise: The crust will be thinner if you cook the dough straight away; allow 1 ½ hours for a fuller base.
• Rolling the dough: This can press out air pockets; press it into shape by hand instead.
• Crowding the skillet: The dough needs to fit the pan base; shape it to the skillet before cooking.
• Using a non-ovenproof pan: It cannot safely go under the grill; check the pan before starting.
• Overcooking under the grill: The cheese only needs to melt; watch the pizza closely once it is under the heat.

How to store

Cool leftover pizza, cover it and refrigerate for up to 3 days. Reheat in a frying pan or oven until hot; the pan helps bring back some crispness to the base.

Frequently asked questions