TO ASSEMBLE AND BAKE THE PIZZAS:
Coat two 9-inch cast iron skillets or cake pans with 1½ tablespoons of olive oil each.
On a clean countertop, roll one of the dough balls into a 13-inch round disk about 1/4-inch thick. Roll the dough loosely around the rolling pin and transfer to the prepared skillet. Unroll the dough and lightly press into the pan, making sure you work it into the corners and 1-inch up the sides. If the dough resists, allow it to rest for 5 minutes before trying again. Repeat with the remaining dough ball.
Sprinkle each pizza with 2 cups of the shredded mozzarella. Divide the sauce between the two pizzas, spreading with the back of a spoon until evenly distributed over the cheese layer. Divide the cooked Italian sausage between the two pizzas, scattering to cover the sauce. Top with the olives, then the Parmesan cheese.
Bake until the crust is golden brown, about 20 to 30 minutes. If over-browning, tent the pizza with foil until cooked through. Remove the pizza from the oven and cool for 10-minutes before serving.
Notes
Fruit Salad Cheesecake
Cinnamon Sugar Apple Rings
“Unlocking the Gardener’s Treasure Trove: 10 Ingenious Applications for Coffee Grounds”
HOME TRICK, how to clean and degrease the glass inside the oven: You don’t have to dismantle anything – it’s quick and easy!
5 Plants that give off a pleasant aroma at night
Classic Whole Roasted Cauliflower Recipe
Breaking: Jason Aldean Refuses to Let Jack Black On Stage, “Never With This Woke Creep”
Cleaning the oven: 3 effective tips to properly clean and degrease it
How to have a lot of tomatoes at home using just some boxes