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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.


8 servings

Total Time

25 minutes

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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.

Bake pizza until cheese is bubbling and crust is golden brown, 1015 minutes. Serve pizza topped with fennel fronds and pepper flakes.


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

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