Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pizza Without a Crust
The notion of pizza senza crosta, or “pizza without a crust,” comes from cookbook author Rolando Beramendi. We loved the idea of marrying two crowd-pleasers, namely pizza and dip, to create a family-style dish served directly from the skillet. Our version incorporates sausage for savoriness and heft, and fontina cheese for a creamy, melty element. Crunchy crostini proved the perfect vehicle for scooping up sauce. This is a great canvas for sprinkling on your favorite salty, briny ingredients, whether pickled peppers, capers or chopped olives.
4-6
Servings
Tip
Don’t forget to let the sauce rest off heat before serving. It’s molten hot when finished. A brief rest allows it to thicken slightly as it cools, simultaneously melting the cheese topping.
1 hour
Ingredients
-
1
teaspoon extra-virgin olive oil, plus more for brushing
-
8
ounces sweet or hot Italian sausage, casings removed
Directions
-
01In a 10-inch skillet over medium, combine the oil and sausage. Cook, breaking up the sausage and stirring, until browned, 4 to 5 minutes. Using a slotted spoon, transfer to a small plate; set aside.
Reviews
September 9, 2025
Sausage substitute?
Do you think the recipe will work without the sausage, or is there something vegetarian that we could replace it with? Thank you.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
