This vegetarian sausage skillet pizza is easy to make and topped with vegetables including mushrooms, onions and rocket (arugula).
I’ve been meaning to try making skillet pizza for ages and I’m so pleased that I finally did it. Again and again actually. It was fun testing this recipe and we’ve made quite a few versions. These pizzas are now firmly on the family menu.
Don’t fear making the pizza dough. It’s really simple and if you have a stand mixer it only takes a few minutes to put together. You can do it the old fashioned way by hand as well and work those arm muscles a bit with the manual kneading.
What about all that rising time? Well, you can choose to let it rise in a warm place for an hour or so, or you can stick it straight into the fridge to let it rise overnight slowly. But if you’re stuck for time, you can use the dough right away and it will have a really thin crust.
For the toppings you can use what you like, but I adore the combination of veggie sausages with mushrooms and onions. It’s earthy but sweet and the addition of thyme gives it a lovely fragrance.
I need a bit of green at every meal, so I’ve piled the pizza with a handful of rocket/arugula before serving. Then I’ve added a load of fresh basil because, yay!, I haven’t killed my basil plant yet. This recipe serves two very generously, or four people if you make a side dish to serve with it.
I’ve used Heck brand veggie sausages on my skillet pizza. The brand has just branched into veggie products and they’re lovely. The gluten-free Nuts About Cheese sausages are made from butterbeans, cashews, cheddar, mozzarella, flax and chia seeds, plus some chilli. They’re definitely nutty and cheese and have loads of flavour. There’s no ‘fake meat’ taste and texture in these sausages, instead they’ve brought together lovely ingredients and made them into a sausage shapes.
Other new additions to the Heck range are the gluten-free Goats Cheese Burgers – which are super-cheesy and made with quinoa, caramelised onions, walnuts, chestnuts and pea flour. They have a lovely strong taste and my mum in particular absolutely adored it (see, sometimes I feel the need to ply her with food for helping to look after my kids so much. My mum’s a gem).
Third in the range is the vegan and gluten-free Super Greens Balls. They’re made with quinoa, spinach, kale and ginger and are perfect for eating like ‘meatballs’ with courgetti or tucking into pittas as an alternative to falafel. You can find them all at Waitrose and they’re definitely worth seeking out.
- 180 ml (3/4 cup) warm water
- 1 teaspoon active dry yeast
- 225g (2 cups) plain flour (all-purpose)
- 1 teaspoon sea salt
- 1 teaspoon olive oil
- 2 sausages (I used Heck vegetarian sausages)
- 1 tablespoon olive oil
- 100g (1 cup) sliced mushrooms
- ½ an onion, thinly sliced
- 1 teaspoon thyme leaves
- 1 clove garlic, finely chopped
- 1-2 teaspoons tomato paste
- 1 ball mozzarella cheese
- 2 teaspoons oil
- Rocket (arugula)
- Fresh basil
- Pour the water into the bowl of the stand mixer. Sprinkle the yeast over the water, and let it stand for a few minutes until the yeast has dissolved. Insert the dough hook, add the flour and salt to the yeast water and knead with the machine for a few minutes until the dough forms a smooth ball. If the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
- Pour the water into a large mixing bowl. Sprinkle the yeast over the water, and let it stand for a few minutes until the yeast has dissolved. Add the flour and salt to the bowl of water and stir until it forms a loose dough. Tip the dough onto a lightly floured countertop and knead firmly for 10 minutes or until it’s smooth. If the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
- Put the dough into a large lightly oiled bowl, turn the dough so both sides are covered in oil and cover tightly with clingfilm.
- Allow the dough to rise for 1 ½ hours in a warm place. (Alternatively, you can use the dough right away, but it will have a very thin crust. To make ahead of time, leave to rise, covered, in the fridge overnight. Take it out of the fridge a few hours before using and punch it down before shaping.)
- When you’re ready to cook the pizza, divide the dough in half, then on a lightly floured surface shape one of the pieces into a round to fit the bottom of your skillet or baking tray. Pressing rather than rolling makes the pizza crust lighter with more air pockets. Set aside.
- Next, prepare the pizza toppings: Cut the sausages into small pieces and cook in a frying pan until browned and cooked through. Slice the mushrooms and onions and cook in another pan with the oil, thyme and garlic. Set the toppings aside.
- Heat the oil an ovenproof frying pan or skillet on the hob over a medium/high heat and turn on the grill (broiler). Carefully place a disc of dough into the skillet and cook on the stove for 1-2 minutes. The dough will puff up and go golden on the underside. Reduce the heat of medium/low and carefully flip the dough over. While the skillet is still over the heat, add half of the toppings as desired. Continue to cook the pizza for a few minutes and check that the underside of the pizza is golden. When it is move the skillet to the grill (broiler) and heat until the cheese is melted.
- Transfer to a plate to cool while you continue with the next skillet pizza. Serve topped with the rocket and fresh basil.
Disclosure: This recipe for Vegetarian Sausage Skillet Pizza was commissioned by Heck. All opinons are my own and no editorial control was given. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – and Healthy Meals and Lifestyle.