Lunch / Dinner
Skillet Pizza with Sopressata & Fennel
This skillet pizza couldn't be easier with the help of store-bought pizza dough! Sopressata, fennel, and red chiles are a delicious and unexpected combination for a pizza topping. Sopressata is an Italian dry-cured pork salami that may be seasoned with garlic, fennel, oregano, basil, and chili flakes.
Preheat oven to 525° — or as hot as it will go. Stretch the dough into a flattened round to fit the bottom of the skillet.
Heat a 12-inch cast-iron skillet over medium-high until hot but not smoking; sprinkle bottom with cornmeal and flour.
Carefully set the dough into hot skillet, pulling dough up the sides so it doesn’t slump down. Brush dough with oil. Once dough begins to bubble, season it with salt and pepper.
Spread sauce over dough, then top with mozzarella, sopressata, sliced fennel, chiles, then Pecorino; drizzle with 2 Tbsp. oil.
While the skillet heats up, shape the dough into a round about the diameter of the skillet.
Once the skillet is preheated, carefully set the dough on the bottom, then press it up the sides.
For the crispiest crust, wait to add the sauce until the crust begins to bubble. And only one-third cup of sauce is needed, more will make the crust too soggy
% Daily Value*
Total Fat 43g 66%
Saturated Fat 16g 80%
Cholesterol 87mg 28%
Sodium 1740mg 72%
Carbs 55g 18%
*Percent Daily Values are based on a 2,000 calorie diet.