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Broccoli & Sausage Skillet Pizza

  • 30 m
  • 50 m
Christine Burns Rudalevige
“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°F until the cheese is melted and the crust is crisp, about 20 minutes.”

Ingredients

    • ½ cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 ounces total), divided
    • ¼ cup fresh basil
    • ¼ cup toasted walnuts
    • 1 clove garlic, smashed
    • 1 tablespoon lemon zest, reserved
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt
    • 2 tablespoons extra-virgin olive oil
    • 6 ounces Italian sausage, casing removed
    • 1 pound whole-wheat pizza dough
    • 4 ounces sliced fresh mozzarella cheese, torn into pieces
    • 12 grape tomatoes, halved
    • 2 tablespoons freshly grated Parmesan cheese
    • ¼ teaspoon ground pepper

Directions

  • 1 Preheat oven to 450°F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.
  • 2 Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.
  • 3 Cook sausage in a small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.
  • 4 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.
  • 5 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
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