Skillet Pizza Diavola

Prep Time:
20 mins
Total Time:
20 mins
1 12-inch skillet pizza

Everyone will love the chewy, golden crust in this pan-pizza made in a cast-iron skillet. Diavola, which is Italian for deviled, is a nod to the fresh jalapenos on top -- the spicy chiles cut through the richness of the sausage, mozzarella, and feta.


  • Extra-virgin olive oil, for drizzling

  • 1 recipe Deep-Dish Pizza Dough for Skillet

  • Kosher salt and freshly ground pepper

  • cup No-Cook Pizza Sauce

  • 4 ounces low-moisture mozzarella, such as Polly-O, shredded (1 cup)

  • 3 ounces feta, thoroughly drained and crumbled (¾ cup)

  • 4 ounces sweet Italian sausage, removed from casings and crumbled

  • 1 ½ ounces pitted Kalamata olives, halved (a scant ¼ 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


  1. 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.

  2. 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.

  3. 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.

    skillet pizza diavola
    Paola + Murray


Omit the sausage for a vegetarian version of this pie, or swap the pork sausage for Italian-style turkey or chicken sausage.

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