Quick Deep Pan Sausage & Jalapeño Cheddar Pizza

Ingredients

• 2 pieces Cumberland Sausages (roughly 200 g total, broken into chunks and mini‑meatballs)
• 1 tablespoon Olive Oil (for pan‑frying)
• 1 teaspoon Mixed Herbs (dried, such as oregano or Italian seasoning)
• 2 medium Onion (peeled and thinly sliced)
• 2 tablespoons Pickled Jalapeños (sliced; keep a splash of the brine)
• 1 teaspoon Vinegar (use the brine from the jalapeño jar or a splash of white vinegar)
• 250 grams Self‑Raising Flour (sifted)
• 250 ml Water (lukewarm, enough to bring the dough together)
• 0.5 teaspoon Salt (pinch, fine sea salt)
• 150 grams Cheddar Cheese (grated or cut into small chunks)

Instructions

1. Prepare Sausage & Herbs

   Heat the deep skillet over medium‑high heat, add 1 Tbsp olive oil, then add the two Cumberland sausages. Break them up with a fork, squeezing the meat out to form small meatballs and larger chunks. Sprinkle 1 tsp mixed herbs over the meat and let it start to brown.

   Time: PT2M

   Temperature: medium‑high

2. Slice Onions & Jalapeños

   While the sausage is browning, halve and peel the onions, then slice them thinly. Open the jar of pickled jalapeños, drain, and slice; reserve a splash of the brine.

   Time: PT2M

3. Cook Sausage, Onions & Jalapeños

   Add the sliced onions to the pan with the sausage. Cook, stirring occasionally, until the onions soften (about 3 minutes). Pour in the jalapeño slices and 1 tsp of the reserved brine, stir and let everything mingle for another minute.

   Time: PT5M

   Temperature: medium

4. Make the Pizza Dough

   In a mixing bowl combine 250 g self‑raising flour, a pinch of salt and gradually add 250 ml lukewarm water. Stir with a wooden spoon until a soft, slightly sticky dough forms. Knead in the bowl for about 30 seconds until elastic.

   Time: PT2M

5. Cook the Dough Base

   Push the dough directly into the hot skillet, spreading it gently to the edges. Cook on medium heat for about 4 minutes, until the underside is golden and the top is set but still slightly wet.

   Time: PT4M

   Temperature: medium

6. Add Toppings

   Evenly scatter the cooked sausage‑onion mixture over the partially cooked base. Sprinkle the grated cheddar (or chunks) and add a few extra jalapeño slices for colour.

   Time: PT1M

7. Finish Cooking – Stove then Oven

   Increase the heat to medium‑high and cook the pizza for another 4 minutes until the cheese starts to melt and the edges crisp. Then transfer the skillet to a pre‑heated oven (220 °C / 425 °F) and bake for 12 minutes, or until the crust is golden and the cheese is bubbling.

   Time: PT12M

   Temperature: 220°C

8. Rest & Serve

   Remove the pizza from the oven, let it rest for 2 minutes, then slice and serve while hot.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

25 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cumberland Sausages: any good quality pork sausage, chicken sausage, vegetarian sausage
• Instead of Olive Oil: sunflower oil, vegetable oil
• Instead of Mixed Herbs: dried oregano, dried basil
• Instead of Onion: shallots, leeks
• Instead of Pickled Jalapeños: fresh jalapeños, other pickled chilies
• Instead of Vinegar: apple cider vinegar, rice vinegar
• Instead of Self‑Raising Flour: all‑purpose flour + 2 tsp baking powder
• Instead of Salt: kosher salt
• Instead of Cheddar Cheese: mozzarella, provolone

Equipment Needed

• Deep Skillet or Frying Pan (10‑12 inch)
• Mixing Bowl
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Grater (optional)
• Oven

Critical Steps — Do Not Skip

• Cook the dough base in the skillet before adding toppings.
• Finish the pizza in a hot oven to achieve a crisp, golden crust.
• Ensure sausage pieces are browned but not burnt for optimal flavour.

Chef Tips from the Video

• Use a splash of the jalapeño brine in the pan for a subtle sweet‑sour kick.
• A pinch of smoked paprika in the sausage mix adds depth.
• For extra crunch, drizzle a little olive oil around the rim of the pan before the final oven bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a few hours ahead and keep covered in the fridge.
• Pre‑cook the sausage and store in the fridge; add to the pizza just before baking.
• Grate the cheddar in advance and keep sealed.

Frequently Asked Questions