Crazy Crust Pizza With Sausage
Published Feb. 4, 2025
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 1pound bulk Italian sausage or 3 ounces/about 1½ cups sliced pepperoni
- ½small red onion, thinly sliced (about ½ cup)
- ½green bell pepper, thinly sliced (about ½ cup)
- 1cup canned crushed tomatoes
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1cup shredded low-moisture mozzarella
- Grated Parmesan
- 1cup/128 grams all-purpose flour
- ⅔cup whole milk
- 2eggs
- 1teaspoon Italian seasoning or dried oregano
- 1teaspoon kosher salt (such as Diamond Crystal)
- Black pepper
- Medium-grind cornmeal, for dusting the skillet
For the Toppings
For the Crust
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Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
Start the toppings: In a large (12-inch) ovenproof skillet, heat oil over medium. Add sausage and cook, breaking up meat into small pieces, until browned, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a medium bowl. Add the onion and bell pepper to the bowl and toss to combine. Discard the excess fat from the pan and set the pan aside to cool slightly. (If using pepperoni instead of sausage, simply toss pepperoni, onions and peppers together in a bowl and coat the bottom of the skillet with 1 tablespoon olive oil.)
- Step 3
Make the batter for the crust: In a medium bowl, whisk together flour, milk, eggs, Italian seasoning, salt and a few cranks of black pepper.
- Step 4
Sprinkle a thin layer of cornmeal into the pan, coating the bottom and sides as evenly as possible. Pour batter into the prepared skillet. Spread the sausage mixture over the batter and transfer the skillet to the oven. Bake until the crust is set and deep golden brown around the edges, 25 to 30 minutes.
- Step 5
Add crushed tomato and salt to a small bowl and stir to combine. Remove the skillet from the oven and spread crushed tomato evenly over the toppings. Sprinkle mozzarella on top and finish with a sprinkle of Parmesan. Return to the oven and bake until cheese is melted and lightly browned, 10 to 15 minutes more. Let rest for at least 15 minutes before slicing and serving.
Private Notes
Comments
is there any way to print this without the double printover on top of the second page? Always one sentence is left half out and being a novice cook and imperfect follower of instructions, it leads to some confusion
@JevitchkaI I make pizza all the time, you don’t need to use the cornmeal if you don’t want to buy it. I personally like the little crunchiness it gives It lasts in the fridge for a very long time, however
oh, the memories!!! you know it was gonna be a good supper when mom was making this as you got home from school! thanks for reviving an old favorite!
This is quick and tasty, although if you are craving a traditional pizza crust, this recipe will not provide that, even so it is pretty darn good.
Gluten Free adaptation: Make as written with King Arthur Measure for Measure flour (following weight measurement, not volume). Turned out great! Based on the comments here, I’d set my family up for low expectations, but it was a crowd pleaser. Indeed reminded me of 1980s midwestern pan pizza nights. Yes, the dough is a bit eggy compared to a typical pizza dough, but it’s fine! Honestly one of the crispier, more delicious homemade gf crusts I’ve had, and that includes yeasted ones. The pre-cooking of the dough makes for a nice crunch and avoids the sogginess to which gf doughs are often prone. In the rotation!
Great meal and leftovers!
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