Cast Iron Pan Pizza with Andouille Sausage

Cast Iron Pan Pizza with Andouille Sausage

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Recipe by Admin Course: Featured, Home Page, Italian, Skillet, Victoria Recipes, Baked


Prep time


Cooking time





  • 1 pound pizza dough (enough for one pie) (purchase at your favorite supermarket)

  • ounces 12 ounces fresh mozzarella, grated

  • cup 1 cup pizza sauce

  • ounces 2 ounces andouille sausage links (sliced)

  • ounces 2 ounces pecorino romano, finely grated

  • ounces 2 ounces pepper jack cheese

  • cup 1/4 cup olive oil

  • basil leaves to garnish


  • Preheat the oven to 500 f. (Don’t broil it) Then, get out one 1-pound package of store-bought dough. Remove it from the packaging and stretch the dough out, working it into a flattened round.
  • Set a large cast-iron pan over a burner set to medium-high. Preheat the pan until hot but not smoking
  • Sprinkle the hot pan with cornmeal and flour, and set the dough snugly in the pan. Pull the sides of the dough up the sides of the pan so it doesn’t slump back down, being sure to distribute the dough evenly for no thin patches. Brush the top of the dough with olive oil and let it start cooking over the burner.
  • Once the dough starts to bubble, season with salt and pepper and add 2-3 ounces of pizza sauce. Spread the pizza sauce over the dough, top with the grated cheeses. Top with the sausage.
  • Place the pizza into the oven and let it bake for 10-15 minutes until the cheese is melted, bubbling, and golden. Brush the crust with olive oil. Let it rest a few minutes, top the pizza with fresh torn basil leaves.

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