SKILLET PIZZA DIAVOLA

Skillet Pizza Diavola image

Provided by Martha Stewart

Yield Makes one 12-inch skillet pizza

Number Of Ingredients 10

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Extra-virgin olive oil, for drizzling
1 recipe Deep-Dish Pizza Dough for Skillet
Kosher salt and freshly ground pepper
2/3 cup No-Cook Pizza Sauce
4 ounces low-moisture mozzarella, such as Polly-O, shredded (1 cup)
3 ounces feta, thoroughly drained and crumbled (3/4 cup)
4 ounces sweet Italian sausage, removed from casings and crumbled
1 1/2 ounces pitted Kalamata olives, halved (a scant 1/4 cup)
1 fresh chile pepper, such as jalapeno or Fresno, thinly sliced (ribs and seeds removed for less heat, if desired)
2 teaspoons lightly packed chopped fresh oregano

Steps:

Preheat oven to 475 degrees with rack in lower third. Drizzle a 12-inch (measured from top) skillet (preferably cast iron) with oil. Wipe with a paper towel to evenly coat and remove excess. Turn dough out into skillet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips to edges of skillet, leaving a 1/2-inch border of undisturbed dough. Cover skillet with plastic wrap and let stand until dough puffs slightly, about 20 minutes.
Lightly drizzle dough with oil; season with salt and pepper. Spread sauce evenly to border and sprinkle with mozzarella. Top evenly with feta, sausage, olives, chile, and oregano.
Bake until crust is golden brown, mozzarella is melted and bubbly, and sausage is just cooked through, 20 to 22 minutes. Let cool in skillet 5 minutes. Cut into wedges and serve.