The Defined Dish Skillet Pizza

The Defined Dish Skillet Pizza

Nothing says balance like pizza and salad! The queen of family-friendly recipes and the foodie behind The Defined Dish, Alex Snodgrass, brings us this super-tasty and simple sausage and fennel pizza topped with arugula and parmesan.
by Alex Snodgrass / @thedefineddish


1 tbsp Sizzle

1 store-bought pizza dough, room temp and halved

3/4 cup marinara

1/2 lb hot Italian sausage, browned

1/2 small fennel bulb, sliced

1/2 cup mozzarella pearls

1/4 cup freshly grated parmesan

1/2 cup baby arugula

1/2 cup roughly chopped fennel fronds

1/2 cup shaved parmesan reggiano

2 tbsp Drizzle

Juice of 1 lemon

Salt and black pepper


Active Time: 25 minutes

Full Time: 50 minutes

Serves 1

Place your empty cast iron skillet into your oven and set the oven to 500F. Allow your skillet to preheat in the oven for 20 min. 


While the oven is preheating, use your hands to press dough out into an 8x8 or 10x10 inch circle (depending on the size of your cast iron).


After 20 minutes, very carefully remove the hot skillet from the oven. Add your Sizzle and carefully coat the pan. Be careful doing this as the pan will be HOT. 


Carefully transfer dough to the hot skillet. Make sure the dough and roller are floured well to avoid the dough from sticking. Carefully form dough into a circle to fit the pan. A crust will naturally rise so don't worry about it being perfect in the pan!


Spread sauce evenly over dough. Add browned sausage in a single layer and the mozzarella pearls. Top with the grated parmesan. Transfer to the oven and bake uncovered for 10-12 minutes, the crust should be golden brown and cheese should be melted.


Remove from the oven and let it cool in the skillet for 5-10 minutes. 


Make the arugula salad. Combine the arugula, fennel fronds, shaved parmesan, Drizzle, lemon juice, a pinch of salt, and a few cracks of black pepper. Toss! 


Top the pizza with the arugula salad and enjoy!