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A week of Recipes: Grain Meatsa Pizza Friday!


Field Roast Pan Pizza 3 29 13Skillet Pizza!
One thing I loved as a kid was deep dish pizza. I’ll admit, I didn’t eat the crust, but now as an adult I eat the crust first. I have a beautifully seasoned cast iron skillet that I love to use for this recipe. It’s a great way to use up some extra veggies and make a colorful, simple meal.
1 pre-made package or homemade pizza dough (NOTE: not the pre-cooked crust)

1 Tbsp cornmeal

1 jar of pizza sauce

Sliced Veggies of your liking

-fresh mushrooms

– multi colored peppers

– red onion

– basil

1-2 Field Roast Italian Sausages, sliced

Olive Oil to brush
In a 8-12 inch cast iron skillet (or other oven proof skillet) sprinkle with cornmeal. Press the pre-made, or homemade, pizza dough into the shape of the skillet. Cover the raw dough in sauce and layer on the sliced Field Roast Italian sausage and fresh veggies. Bake in the oven at 425F for 12-15 minutes until the crust is golden and perfect. Brush the crust with olive oil and sprinkle with fresh basil and enjoy!

This entry is filed under Field Roast, Recipes and tagged Field Roast sausage, field roast, grain meat, Field Roast products, US VegWeek.



We made this for dinner tonight. I had doubts about how well seasoned my 12" skillet was, so I brushed some canola oil inside it, then sprinkled the cornmeal. I used a fork to poke holes in the crust. Next time I'll bake the crust for five minutes or so, then add toppings, as the pizza was still a bit doughy inside but the bottom was slightly crisp, which was wonderful. One ball of dough from Whole Foods filled the 12" skillet, and 2/3 of a ball filled the 8" skillet.


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