Close Replace Title
Replace Message Here.
Shows you're invited to or hosting.

Looking for a specific Show?

Please Sign In  or  Create an Account  to see all the Shows you're invited to or hosting!

Separate multiple addresses with a semicolon (;)
Follow Me on Pinterest

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



Mix mayonnaise, Italian seasoning and salt in (1-cup/250-mL) Prep Bowl; set aside. Slice sausages in half lengthwise then crosswise into ¼-inch-thick (6-mm) slices using Color Coated Chef’s Knife


Cut bell pepper lengthwise into ¼-in. (6-mm) strips then crosswise into 1-in. (2.5-cm) pieces. Combine sausages and pepper in Large Micro-Cooker®; set aside. 


Prepare pizza crust mix according to package directions; knead on floured Pastry Mat 1 minute or until dough is no longer sticky. 


 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.


Place dough into Skillet, gently stretching and pressing dough to cover evenly. Brush dough with remaining 2 tsp (10 mL) oil.  


Cook dough, undisturbed, over medium-high heat 4-7 minutes or until crust is golden brown. 


 Microwave sausage mixture, uncovered, on HIGH 1-2 minutes or until hot.


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. 


Remove pizza from Skillet; cut into 8 slices. Garnish with basil. 


4  servings of 2  slices

Nutrients per serving:

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 an 9-in. (23-cm) circle. Continue as recipe directs.


Close Alert
Product is not available. Ok
Your Session Has Timed Out

Sorry, your session has timed out due to inactivity. If you were not signed in, any items in your cart have been removed. Click OK to keep shopping with this Consultant!

Goal Tracking
Close Alert
Recipe is not available. Ok
Close Replace Title
Replace Message Here.