Pizza night is a sacred ritual in my house, a culinary celebration where everyone eagerly awaits the unveiling of our latest creation. Lately, I’ve been obsessed with this crazy crust pizza—it’s like a delightful rebellion against boring, traditional crusts. Imagine a fluffy base that magically forms around your toppings, a little like how a melody wraps around lyrics, and trust me, it’s a game-changer.
Steps
- Preheat your oven to 425°F (220°C). In a large ovenproof skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces, which should take about 5 to 7 minutes.
- Transfer the cooked sausage to a bowl using a slotted spoon. Add sliced onion and bell pepper to the sausage, mix well, and set aside. Remove the excess fat from the skillet and let it cool slightly.
- In a separate bowl, whisk together flour, milk, eggs, Italian seasoning, salt, and black pepper to create the batter for the crust.
- Coat the skillet with a thin layer of cornmeal to prevent sticking. Pour the batter into the skillet and evenly distribute the sausage mixture on top. Place the skillet in the oven and bake for 25 to 30 minutes, until the crust is golden brown on the edges.
- Mix crushed tomatoes with a bit of salt in a small bowl. Remove the skillet from the oven, spread the tomato mixture over the baked toppings, then sprinkle mozzarella and Parmesan cheese on top.
- Return the skillet to the oven and bake for another 10 to 15 minutes, until the cheese is melted and lightly browned. Allow the pizza to rest for at least 15 minutes before slicing and serving.
Ingredients
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage or 3 ounces/about 1½ cups sliced pepperoni
- ½ small red onion, thinly sliced (about ½ cup)
- ½ green bell pepper, thinly sliced (about ½ cup)
- 1 cup canned crushed tomatoes
- ½ teaspoon kosher salt
- 1 cup shredded low-moisture mozzarella cheese
- Grated Parmesan cheese
- 1 cup/128 grams all-purpose flour
- ? cup whole milk
- 2 eggs
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon kosher salt
- Black pepper
- Medium-grind cornmeal, for dusting the skillet
FAQ
- Can I skip using cornmeal for the crust?
- Yes, you can omit the cornmeal if you prefer. Some people enjoy the slight crunch it adds, but it is not essential to the recipe.
- How can I make this recipe gluten-free?
- To make the pizza gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Adjusting the liquid ratio may be necessary to achieve the right batter consistency.
- Is it possible to use pepperoni instead of sausage?
- Absolutely! You can replace the sausage with about 1½ cups of sliced pepperoni. Simply toss it with the onions and peppers before adding it to the batter.
- How do I prevent the printout from cutting off sentences?
- Try adjusting the print settings on your printer to fit the page size or reduce the margins. This might help prevent any text from being cut off.
- What should I do if the dough turns out grainy and tough?
- Ensure that the batter ingredients are well combined and that the flour is measured correctly. Overmixing can also lead to a tough texture, so mix until just combined. If the texture still isn’t right, consider experimenting with different flour types for a better result.
Tips
- To achieve a perfectly crispy crust, ensure you spread a thin layer of cornmeal evenly across the skillet before adding the batter. This adds a pleasant crunch to the final product.
- Customize your toppings, but aim to keep the total amount around three cups. This helps maintain a balanced slice and ensures the crust cooks evenly.
- Let the pizza rest for at least 15 minutes after baking. This allows the flavors to meld and the cheese to set, making it easier to slice and serve.
- If you prefer a softer crust, consider covering the pan with foil for the first 15 minutes of the initial baking time. This can help retain moisture in the sausage and prevent the crust from becoming too tough.
Equipment
- Ovenproof Skillet (12-inch)
- Slotted Spoon
