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


Ingredient Checklist


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

  • 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.


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.