1 lb fresh pizza dough, at room temperature (I used Trader Joe’s)
1 tablespoon cornmeal
Pinch of salt
2 tablespoons olive oil
½ cup marinara sauce
1½ cups shredded mozzarella cheese
½ lb raw Italian sausage (I used hot Italian sausage)
To serve: fresh basil
Preheat oven to 400°F.
Place the Italian sausage in a medium skillet over medium heat. Cook, stirring occasionally to break up the clumps, until the sausage in lightly browned and cooked through, about 4–5 minutes.
Roll out the pizza dough to roughly a 12-inch circle. It doesn’t have to be exact.
Heat a 9-inch cast iron skillet over medium heat. Add the olive oil and swirl it around the pan. Sprinkle in the cornmeal and a pinch of salt.
Carefully place the pizza dough in the hot skillet. Let cook over medium heat until the dough begins to bubble up. Cook for an additional 3 minutes.
Spread the marinara in an even layer over the dough. Sprinkle the Italian sausage over the marinara, and top with the shredded cheese.
Use an oven mitt to transfer the skillet to the oven. Bake for 18–20 minutes, or until the cheese is golden and bubbly. Let cool for 5 minutes before sliding out onto a cutting board. Cut with a sharp knife and serve immediately.