Cast-Iron Pepperoni & Sausage Pizza

 

 

Cast-Iron Pepperoni & Sausage Pizza

Ingredients

1 lb (450 g) pizza dough (store-bought or homemade)

2 tbsp olive oil (for pan)

Quick sauce: 1 cup (240 g) crushed tomatoes, 1 tbsp olive oil, 1 small grated garlic clove, ½ tsp sugar, ¾ tsp kosher salt, ½ tsp each dried oregano & basil, pinch red-pepper flakes

10 oz (280 g) low-moisture mozzarella, shredded

3–4 oz (85–115 g) provolone, shredded (optional but awesome)

4 oz (115 g) pepperoni (cup-and-char if you can)

6 oz (170 g) Italian sausage, casings removed and crumbled

Finishing: grated Parmesan, chopped parsley/basil

Instructions

1. Preheat oven to 500°F/260°C (or hottest) with rack in the upper third. If using a steel/stone, preheat that too.

2. Brown sausage in a skillet over medium until just cooked; drain on paper towels.

3. Make sauce: Stir all sauce ingredients together; no cooking needed.

4. Oil pan: Swirl 2 tbsp olive oil in a 12-inch cast-iron skillet (or sheet pan).

5. Stretch dough to the pan’s edges. Let rest 5 min if it springs back, then stretch again.

6. Cheese first (pan-pizza style): Scatter mozzarella + provolone right to the rim for a lacy edge. Spoon on ¾ cup sauce.

7. Top with sausage and pepperoni.

8. Bake 12–15 min (cast-iron) or 10–12 min on a steel/stone, until the cheese is bubbling and pepperoni edges are crisp. Broil 1 min if you want extra char.

9. Finish with Parmesan and herbs. Rest 2–3 min, slice, and serve.