#143 – Spinach & Sausage Skillet Pizza and Fusilli Caesar Salad

hosted by Laverne Diede & Rhonda Fitterer

Spinach & Sausage Skillet Pizza

  • 1 15-oz can tomato sauce
  • 2 Tbsp. tomato paste
  • 3 Tbsp. grated Parmesan cheese
  • 3/4 tsp dried oregano, crushed
  • 1/2 tsp dried basil, crushed
  • 1/8 tsp crushed red pepper
  • 1 5-6 oz. package baby spinach
  • 2 tsp water
  • Olive oil
  • 1 lb. frozen pizza or bread dough, thawed
  • 8 oz. bulk Italian sausage, cooked and drained
  • 1 1/2 to 2 cups shredded mozzarella cheese

For sauce: in a small bowl, whisk together the tomato sauce, tomato paste, 2 tablespoons of parmesan, oregano, basil and crushed red pepper. Set aside.

Place spinach in a microwave-safe bowl. Sprinkle with the water. Cover with a microwave-safe plate and microwave on high for 30 seconds. Continue cooking in 10 second intervals just until wilted. Let stand for 2 minutes. Carefully remove plate. Transfer spinach to a sieve; press out liquid.

Brush a very large oven safe skillet with olive oil; set aside. On a lightly floured surface, roll dough to a 14-inch circle. Transfer to skillet. Roll edges to form a rim. Brush dough lightly with olive oil. Spread sauce over dough and top with sausage and spinach. Top with mozzarella and remaining parmesan.

Place skillet over medium-high heat for 3 minutes. Transfer to a 475 degree oven and bake for 15 -20 minutes or until cheese and crust are lightly browned. Let stand 5 minutes. Using a spatula slice pizza out of skillet to a large gutting board and cut into wedges.

Fusilli Caesar Salad

  • 8 oz. fusilli pasta
  • 6 cups chopped romaine lettuce
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste.


  • 2 Tbsp. olive oil
  • 2 Tbsp. butter, melted
  • 1 Tbsp. chopped fresh parsley leaves
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • 1 -12 count package King’s Hawaiian original Hawaiian Sweet Dinner Rolls, diced into 1-inch cubes


  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbsp. olive oil
  • 1 tsp Worcestershire sauce
  • 1 anchovy fillet, rinsed, dried and chopped, optional
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees. In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder. Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.

To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.

In a large pot of boiling salted water, cook pasta according to package directions, drain well and let cool.

To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.

Serve immediately, garnish with croutons.


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