Lunch: The Works Skillet Pizza

Recipe by Lindsay Funston Everything you could want—veggies, sausage, and pepperoni—in one pie.

Ingredients

1 tsp. extra-virgin olive oil, plus more for brushing
2 Italian sausage links, casings removed
All-purpose flour, for work surface
1 lb. pizza dough, at room temperature
1 c. shredded mozzarella
1/4 c. sliced pepperoni
1 green bell pepper, sliced
1/4 small red onion, thinly sliced
1/4 c. sliced mushrooms
2 tbsp. sliced black olives
kosher salt
Freshly ground black pepper

Instructions

Heat oven to 525 degrees F. In a large skillet over medium heat, heat oil. Add sausage and cook, breaking up with the back of a wooden spoon, until golden and no longer pink, about 5 minutes
Meanwhile, brush an oven-proof skillet with olive oil.
On a floured work surface, use your hands to roll out dough until it's the circumference of your skillet. Transfer to skillet.
Leaving a 1/2" border for crust, add pizza sauce in a thin layer to dough. Top with mozzarella, cooked sausage, pepperoni, green peppers, onion, mushrooms, and olives. Season with salt and pepper.
Brush crust with olive oil and sprinkle with salt.
Bake until crust is crispy and cheese is melted, 20 to 25 minutes.

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