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Stovetop Pan Pizza

1/4   cup (50 mL) light mayonnaise
1/2   tbsp (7 mL) Italian seasoning
1/2   tbsp (7 mL) salt
6   oz (175 g) cooked Italian chicken sausage links (2 links)
1/2   medium red bell pepper
1   small pkg (6.5 oz) pizza crust mix (see Cook's Tip)
4   tsp (20 mL) olive oil, divided
1   cup (250 mL) shredded part-skim mozzarella cheese (4 oz/125 g)
2   tbsp (30 mL) thinly sliced fresh basil leaves
  1. Mix mayonnaise, Italian seasoning and salt in (1-cup/250-mL) Prep Bowl; set aside. Slice sausages in half lengthwise then crosswise into 1/4-inch-thick (6-mm) slices using Color Coated Chef's Knife.
  2. Cut bell pepper lengthwise into 1/4-in. (6-mm) strips then crosswise into 1-in. (2.5-cm) pieces. Combine sausages and peppers in Large Micro-Cooker®; set aside.
  3. Prepare pizza crust mix according to package directions; knead on floured Pastry Mat 1 minute or until dough is no longer sticky.
  4. Roll dough to a 12-in. (30-cm) circle using Baker's Roller®. Brush bottom of (12-in./30-cm) Skillet with 2 tsp (10 mL) of the oil using Chef's Silicone Basting Brush.
  5. Place dough into Skillet, gently stretching and pressing dough to cover evenly. Brush dough with remaining 2 tsp (10 mL) oil.
  6. Cook dough, undisturbed, over medium-high heat 4-7 minutes or until crust is golden brown.
  7. Microwave sausage mixture, uncovered, on HIGH 1-2 minutes or until hot.
  8. Flip crust over using Nylon Turner; top evenly with mayonnaise and sausage mixtures and cheese. Cover; cook 5-7 minutes or until cheese is melted and bottom of crust is golden brown.
  9. Remove pizza from Skillet; cut into 8 slices. Garnish with basil.

Yield: 4

Nutrients per serving: (2 slices): Calories 420, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 55 mg, Sodium 920 mg, Carbohydrate 38 g, Fiber 3 g, Protein 20 g

Cook's Tips: To make this recipe with refrigerated bulk pizza dough, let 10 oz (300 g) dough stand at room temperature for 15 minutes. Omit Step 3 and continue with recipe as directed.
To make pizza in the (11-in./28-cm) Skillet, prepare dough as recipe directs, rolling to a 9-in. (23-cm) circle. Continue as recipe directs.