Pizza with pork sausages in a frying pan

Votes: 3

How to Make - Pan-Fried Pork Sausage Pizza

Time: 2 hours 45 minutes
Complexity: easily
Servings: 6

This pizza is baked in a cast iron skillet. The result is a wonderfully crispy crust that will leave no one indifferent. The dough is made with a mixture of bread and whole-wheat flours, and the pizza toppings include fried ground pork sausage, juicy kale, tomato sauce, and plenty of Parmesan and mozzarella cheese. Thyme and lemon zest add a delightful Mediterranean flavor. This pizza is rich in fiber and protein. Slice and serve straight from the skillet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1.5 cups of warm water
4.5 teaspoons of sugar
2 and 1/4 tsp (1 packet) active dry yeast
3 tbsp olive oil + extra for greasing the bowl
1.5 tsp coarse salt
2 cups bread flour + more as needed
1 and 3/4 cups whole wheat flour

Pizza

220 g raw pork sausages, casings removed
6 tbsp. l. olive oil
1 cup tomato sauce
1 bunch kale, stems trimmed, leaves chopped
220 gr. grated mozzarella
80 gr. grated parmesan
2 fresh sprigs of thyme, leaves picked
Zest of half a lemon
Red pepper flakes, as needed

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Dough:
In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, and yeast. Let stand until foamy, about 5 minutes. Turn the mixer on low speed, add the olive oil and salt, then gradually add all the flour. Increase the speed to medium and knead the dough, adding just enough flour to prevent it from sticking to the bowl. The dough should be smooth and slightly sticky, about 7-10 minutes. Alternatively, knead the dough by hand on a lightly floured work surface.
Place the dough in an olive oil-greased bowl and turn it over 1-2 times to coat all sides. Cover the bowl with plastic wrap and let the dough rise, away from a draft, for 2 hours or overnight in the refrigerator.

If the dough rose in the refrigerator, let it sit at room temperature for about an hour.
Preheat oven to 260°C. Place a 14-inch cast iron skillet in the oven to heat while you prepare the other ingredients.
Pizza:
In a medium skillet, heat the sausage meat over medium-high heat. Cook, breaking it up, until browned, 5-8 minutes.

Flour your work surface and rolling pin and roll the dough into a round shape with a diameter of 35 cm.
Remove the cast iron skillet from the oven and pour 3 tablespoons of olive oil over the bottom to coat. Carefully place the dough in the skillet, pressing the edges to the sides. Drizzle the dough with the remaining 3 tablespoons of olive oil. Spread the tomato sauce evenly over the top.
Then sprinkle with kale, ground beef, mozzarella, thyme, lemon zest, and a little salt, black pepper, and red pepper flakes. Bake until golden brown, 18-20 minutes. Let cool slightly, then slice and serve straight from the pan!