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Skillet pizza topped with kale pesto, sausage & mushrooms
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5 from 2 votes

Mini Skillet Pizzas with Kale Pesto & Italian Sausage

These individual pizzas are great for a quick weeknight meal, and have the added benefit of healthy kale pesto!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: deep dish pizza, skillet pizza
Servings: 2 pizzas


  • Half of one pizza dough recipe or pre-made high-quality pizza dough
  • 3 teaspoons garlic olive oil divided
  • ¼ to ⅓ pound ground Italian sausage you can use either pork or turkey
  • 6 tablespoons kale pesto
  • cup sliced baby bella mushrooms
  • ¾ cup shredded mozzarella cheese divided


  • Preheat oven to 450 degrees
  • Cook sausage in a medium skillet over medium-high heat for 5-6 minutes until browned and cooked through. Remove from pan and drain on a plate lined with a paper towel.
  • Rub each of two small cast iron skillets with ½ teaspoon garlic olive oil, being sure to coat bottom and sides. Divide the pizza dough between the two skillets. Press the dough to cover the bottom of the skillets.
  • In a small bowl, mix 2 teaspoon of garlic olive oil with the pesto.
  • Sprinkle two tablespoons of cheese on each pizza. Divide the pesto mixture evenly between the two pizzas, spreading over the cheese.
  • Top with mushrooms, sausage and the remaining cheese. Bake for 20 minutes, or until the crust turns lightly golden brown. Remove pizzas from oven and let cool for 5 minutes before slicing.