Vegetarian Sausage Skillet Pizza

To make the pizza dough in a stand mixer:

1. Pour the water into the bowl of the stand mixer. Sprinkle the yeast over the water, and let it stand for a few minutes until the yeast has dissolved. Insert the dough hook, add the flour and salt to the yeast water and knead with the machine for a few minutes until the dough forms a smooth ball. If the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.

To make the pizza dough by hand:

1. Pour the water into a large mixing bowl. Sprinkle the yeast over the water, and let it stand for a few minutes until the yeast has dissolved. Add the flour and salt to the bowl of water and stir until it forms a loose dough. Tip the dough onto a lightly floured countertop and knead firmly for 10 minutes or until it’s smooth. If the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.

Next steps:

1. Put the dough into a large lightly oiled bowl, turn the dough so both sides are covered in oil and cover tightly with plastic wrap or a tea towel.
2. Allow the dough to rise for 1 ½ hours in a warm place. (Alternatively, you can use the dough right away, but it will have a very thin crust. To make ahead of time, leave to rise, covered, in the fridge overnight. Take it out of the fridge a few hours before using and punch it down before shaping.)
3. When you’re ready to cook the pizza, divide the dough in half, then on a lightly floured surface shape one of the pieces into a round to fit the bottom of your skillet or baking tray. Pressing rather than rolling makes the pizza crust lighter with more air pockets. Set aside.
4. Next, prepare the pizza toppings: Cut the sausages into small pieces and cook in a frying pan until browned and cooked through. Slice the mushrooms and onions and cook in another pan with the oil, thyme and garlic. Set the toppings aside.
5. Heat the oil an ovenproof frying pan or skillet on the stovetop over a medium/high heat and turn on the grill (broiler). Carefully place a disc of dough into the skillet and cook on the stovetop for 1-2 minutes. The dough will puff up and go golden on the underside. Reduce the heat of medium/low and carefully flip the dough over. While the skillet is still over the heat, add half of the toppings as desired. Continue to cook the pizza for a few minutes and check that the underside of the pizza is golden. When it is move the skillet to the grill (broiler) and heat until the cheese is melted.
6. Transfer to a plate to cool while you continue with the next skillet pizza. Serve topped with the rocket and fresh basil.