My Cast-Iron Skillet Pull-Apart Stuffed Pizza is a perfect dish to eat when watching football. I serve it with a side of Marinara sauce for dipping. Served hot or at room temperature, these pull-a-part pizza bites can be individually customized. You could get really creative and make them with a variety of fillings. All You need is a cast-iron skillet.
Let’s start with the filling.
Prep Time: 10 minutes
Cook Time: 52 minutes (this includes the filling)
Total Time: 1 hour 2 minutes
Yields: 6 servings
Equipment: 1 (12-inch) cast-iron skillet, rolling pin, 1 (12-inch) sauté pan, 2 rimmed baking sheet pan, parchment paper, mini food processor
1 pound of store-bought pizza dough, room temperature (rolled out and cut into circles, 4 inches in diameter, need 24 circles)
1 pound of sweet or hot Italian sausage, casings removed
2 tablespoons of Canola oil (add oil to a paper towel and thoroughly grease the cast iron skillet)
1/2 yellow onion, diced
1/2 diced red bell pepper, seeded and diced
1/2 a Poblano pepper, seeded and diced (substitute green bell pepper)
1/2 a yellow bell pepper, seeded and diced
3 garlic cloves, minced
1 tablespoon of olive oil
1 (14.5-ounce) can of fire-roasted tomatoes, drained
2 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 cup of Mozzarella cheese, freshly grated
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh oregano leaves, finely chopped
1/2 stick of melted butter, unsalted
1/8 teaspoon of garlic powder
1/8 teaspoon of Italian seasoning
Marinara sauce for dipping (substitute store-bought pizza sauce)
Preheat oven to 400-degrees F.
Preheat a large sautèpan over medium-high heat. Add olive oil and sausage. Using the back of a wooden spoon break up the sausage. Cook, moving the sausage around, until brown and no longer pink, about 10 to 12 minutes.
In the same sautè pan add all the veggies, Kosher salt, fresh ground black pepper, and dried oregano stir to combine. Cook, stirring frequently until veggies soften, around 3 to 5 minutes. Add the drained fire-roasted tomatoes, reduce the heat to medium-low stirring occasionally, simmer for an additional 10 minutes. Finish by adding fresh Italian flat-leaf parsley and fresh oregano, mix to combine.
Using a slotted spoon to drain any excess grease, transfer the pizza filling to a large mixing bowl to cool. Once cooled, add the shredded Mozzarella and Parmigiano-Reggiano cheese, stir to combine. Move on to rolling out the pizza dough.
Start by rolling ou the pizza dough to about 1/4-inch thick. Using the bottom of a mini tart pan, cut out 24 (4-inch) circles and lay them out onto two rimmed baking sheet pans lined with parchment paper. Add Canola oil to a piece of paper towel and wipe down the cast iron skillet really well.
Start adding 1 tablespoon of the filling to the circles of pizza dough and folding them into a crescent shape. Next, place them in a circular pattern starting at the outside of the skillet and work your way inwards.
Bake on the bottom rack for about 25 minutes or until the crust is golden brown. Be sure to keep your eye on it while it’s baking. While the pizza is still hot, brush the top with the seasoned butter. Serve with a side of marinara or pizza sauce. There you have it, my Cast-Iron Skillet Pull-Apart Pizza.