Using a cast-iron skillet for this healthy pizza recipe gives you deep-dish pizza results with extra-crispy sides, but you can make it free-form too. Stretch the dough into a 12-inch oval and place on a large baking sheet coated with cooking spray. Top and bake at 450 degrees F until the cheese is melted and the crust is crisp, about 20 minutes.

Christine Burns Rudalevige
Source: EatingWell Magazine, September/October 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.

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  • Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.

  • Cook sausage in a small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.

  • Working on a lightly floured surface, roll and stretch pizza dough into a 12-inch circle. Transfer to the prepared pan, pressing the dough 1 inch up the sides. Spread the dough with the pesto and sprinkle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.

  • Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes. Let stand for 10 minutes before serving.

Tips

To make ahead: Refrigerate pesto for up to 2 weeks.

Equipment: 12-inch cast-iron skillet

Nutrition Facts

433.6 calories; protein 17.5g 35% DV; carbohydrates 41g 13% DV; exchange other carbs 2.5; dietary fiber 3.4g 14% DV; sugars 4g; fat 24.8g 38% DV; saturated fat 6g 30% DV; cholesterol 29.5mg 10% DV; vitamin a iu 1106.9IU 22% DV; vitamin c 34.1mg 57% DV; folate 35.8mcg 9% DV; calcium 165.2mg 17% DV; iron 1mg 5% DV; magnesium 30.9mg 11% DV; potassium 299mg 8% DV; sodium 672mg 27% DV; added sugar 2g.