OK ... I admit it ... I'm an Italian food FREAK! The last three (including this) recipes were pasta ... pasta ... and (I just couldn't pass up this Broccoli and Sausage Skillet) PIZZA!
I know it sounds crazy these days with a Pizza Hut or Domino's on every corner, but I didn't have pizza until I was 16. I vividly remember falling deeply in love as I negotiated the long strings of cheese spiraling carefreely down from the slice.
My senses swelled from the glare from ancient linoleum reflecting bright strip lights. And the cook harshly barking "PIZZA UP"!
My sister took me there; our parents never ate that stuff. I also shared my very first cigarette with her there that day. You could smoke everywhere then, including the pizza parlor.
It's been a long time since I've made pizza ... I used to make it all the time. Not since I went Paleo though. And not even through my Gluten Free years.
But synchronicity prevailed yet again in my life in a variety of ways. First, I had just bought a Paleo pizza crust mix. Second, I had NEVER done a pizza in my years-seasoned cast iron skillet.
And third, this broccoli-and-walnut pesto-ed (also never done it before), sausage (will never pass that up), and never-done-before (ditto) crust seemed like an adventure. So I said a little food-mantra and hoped for the best.
WELL ... I told my hairdresser yesterday that I'm going to make pizza this way FOREVER! As a matter of fact, he shared that he always heats leftover pizza that way, so I'm going to do that today too.
I didn't even have to roll out the crust. All I did was mix it, spray the pan with cooking spray, and pat the crust in the pan. It turned out the right blend of doughy and crispness. And actually held up all those toppings (I'm going to chop the broccoli florets finer next time) well.
So here's this recipe ... Paleo version ... with a few tweaks. Eat it up ... FOR REAL! I would!
Oh ... a sidebar ... I used Miyoko's fresh mozzarella and Follow Your Heart Parmesan. They're absolutely stupendous ... and also in my Just-Like-Mom's Lasagna.
AuthorJill PlaceThis pizza is not only Paleo-ed, it's pesto-ed, sausaged, and Dairy Free cheesed. And made in a cast-iron skillet for an absolute taste-fest.
Preheat over to 450 degrees F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.
Combine broccoli stems, basil, walnuts (to toast, place in nonstick pan over medium heat and shake the pan until toasted), garlic, lemon juice, and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.
Cook sausage in a skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.
Prepare pizza crust mix according to package directions. Pat in 12-inch cast-iron pan and a little up the sides.
Spread the dough with the broccoli pesto and sprinkle with the sausage, chopped broccoli, lemon zest, mozzarella,, tomatoes, Parmesan, and pepper.
Bake the pizza until the crust is golden brown and the cheese is melted, about 30 to 35 minutes. Remove from over. Let stand for 10 minutes before serving.
You can make the pesto ahead and refrigerate for up to 2 weeks.
Ingredients
Directions
Preheat over to 450 degrees F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.
Combine broccoli stems, basil, walnuts (to toast, place in nonstick pan over medium heat and shake the pan until toasted), garlic, lemon juice, and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.
Cook sausage in a skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.
Prepare pizza crust mix according to package directions. Pat in 12-inch cast-iron pan and a little up the sides.
Spread the dough with the broccoli pesto and sprinkle with the sausage, chopped broccoli, lemon zest, mozzarella,, tomatoes, Parmesan, and pepper.
Bake the pizza until the crust is golden brown and the cheese is melted, about 30 to 35 minutes. Remove from over. Let stand for 10 minutes before serving.
You can make the pesto ahead and refrigerate for up to 2 weeks.
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