The Washington Post

Italian Sausage and Kalamata Olive Skillet Pizza

Italian Sausage and Kalamata Olive Skillet Pizza 4.000

(Tom McCorkle for The Washington Post; food styling by Marie Ostrosky for The Washington Post)

Dinner in Minutes Eat Voraciously Newsletter Feb 4, 2020

High heat and cast iron come together to help produce a crunchy, crispy crust on this easy-to-make pizza.

Don't want to mess with that hot skillet? Make this pie on a sheet pan. See NOTE.

Storage Notes: Let pizza cool completely, then store in an airtight container in the refrigerator for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; 1/4 of pizza

  • 3 tablespoons extra-virgin olive oil, divided, or more as needed
  • 6 ounces (about 2 links) sweet Italian sausage, removed from casing
  • 1/4 cup (about 10) pitted Kalamata olives, roughly chopped
  • 1 cup (about 1 ounce) arugula leaves
  • 13 ounces to 1 pound ready-to-bake pizza dough, at room temperature
  • 1 teaspoon cornmeal or semolina
  • 1/2 cup (about 4 ounces) canned, no-salt-added fire-roasted tomatoes, drained and diced
  • 4 ounces (about 1 cup) shredded part-skim mozzarella
  • Grated Parmesan (optional)
  • Fresh basil (optional)

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Position a rack in the middle of the oven and preheat to 500 degrees. Place a well-seasoned 12-inch cast-iron skillet, or other ovenproof, heavy-bottom skillet, in the oven.

In another large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add the sausage and cook, breaking up the pieces with a wooden spoon, until no longer pink, 5 to 8 minutes. Add the olives and stir to combine. Remove the skillet from the heat. Stir the arugula into meat.

Stretch dough into a 12-inch circle on a lightly floured surface.

Using sturdy oven mitts, carefully remove the very hot skillet from the oven and place it on a heatproof surface. Sprinkle the cornmeal into the skillet. Carefully place the dough on top of the cornmeal and press the dough out toward the edges of the pan, being careful not to touch the very hot skillet. It’s okay if the dough bounces back a bit. Brush the edges of the dough with the olive oil, creating a 1-inch border of oiled dough.

Spoon the tomatoes over the dough, leaving a 1-inch border. Top with half of the mozzarella, followed by the half of the sausage-arugula mixture. Repeat with the remaining mozzarella and sausage mixture.

Return the skillet to the oven and bake for about 15 minutes, until the bottom of the pizza is crisp and the cheese is starting to bubble.

Let cool on a wire rack for at least 3 minutes before serving. Using oven mitts to hold the hot pan, tilt the pan over a cutting board and use a spatula to gently slide the pizza onto the board.

Sprinkle with Parmesan and fresh basil, if desired, then cut and serve.

NOTE: If you don't want to use the hot-skillet method, this pie can be baked on a sheet pan. Reduce the oven temperature to 375 and bake for about 35 minutes. The crust should be golden brown and the cheese bubbling.

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Recipe Source

Recipe adapted from

Tested by Ann Maloney.

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Nutritional Facts

Calories per slice (using 13 ounces of dough): 500

% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 6g 30%

Cholesterol: 30mg 10%

Sodium: 1010mg 42%

Total Carbohydrates: 46g 15%

Dietary Fiber: 4g 16%

Sugar: 1g

Protein: 21g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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