Dreaming of a crispy, golden-crusted pan pizza for dinner? This foolproof cast iron pan pizza recipe with andouille sausage is so easy, anyone can make it at home. Cook it with your cast iron skillet now and you’ll never want to order in again.
The durable construction of cast iron cookware lets you move in the kitchen freely, cooking and experimenting recipes you once thought only professional and skilled chefs can prepare. Even the pan pizza you love is achievable with a trusty skillet at home. You can use your cast iron skillet from stovetop to oven to cook anything you want.
This pan pizza recipe is a great way to start cooking dishes with your cast iron that is not steak (not that there’s anything wrong with that!). The combination of andouille sausage, pecorino romano, pepper jack cheese, basil, and, of course, lots of mozzarella will surely make this pan pizza one of your go-to cast iron recipes.
- Victoria Cast Iron Skillet 30cm seasoned or enameled
- Basting brush
- Pizza cutter
- Measuring spoons
- Measuring cups
- 454g fresh pizza dough, store-bought or your own
- Handful of cornmeal and flour
- 320g fresh mozzarella, grated
- 1 cup pizza sauce
- 57g andouille sausage links, sliced
- 57g pecorino romano, finely grated
- 57g pepper jack cheese
- ¼ cup olive oil
- Basil leaves, to garnish
- Preheat your oven to 260C.
- Dust both your hands and stretch the dough out until it’s flattened round.
- Set your 30cm Victoria cast iron pan over medium-high heat. Preheat the pan until hot but not smoking.
- Sprinkle the hot pan with cornmeal and flour, then set the dough snugly in the pan. Pull the dough all around the side of the pan so it doesn’t slump back down. Make sure to distribute the dough evenly to avoid thin patches. Brush the top of the dough with olive oil and let it start cooking.
- Once the dough starts to bubble, season with salt and pepper. Spread the pizza sauce over the dough, then top with the andouille sausage slices and grated cheeses.
- Place the pizza in the oven and let it bake for 10 to 15 minutes until the cheese is melted, bubbling, and golden. Brush the crust with olive oil. Allow to rest a few minutes. Sprinkle fresh torn basil all over then cut into slices, ready to serve and enjoy.
Recipe and image adapted from Victoria.