Best 20 Skillet Pizza Recipes

CHEESY-CRUST SKILLET PIZZA

Steps:

• Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
• Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
• Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

SKILLET PIZZA

Steps:

• Grease a 12-in. electric or stove-top skillet. Prepare pizza crust according to package directions. , Line bottom and 1/2 in. up the sides of the skillet with dough. Combine tomato sauce, Italian seasoning and oregano; spread over dough. Layer pepperoni, onion, green pepper and olives over sauce; sprinkle with cheese. , Cover and cook over medium heat (set electric skillet to 375°) for 15 minutes or until crust is brown on bottom and cheese is melted. Slide out onto a cutting board and cut into wedges or squares. Serve immediately.

CHEESY SKILLET PIZZA DIP

Steps:

• Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes., Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan. , Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.

TACO SKILLET PIZZA WITH CORNBREAD CRUST

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean., Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.

SAUSAGE AND WILD MUSHROOM SKILLET PIZZA (COOKING FOR 2)

Steps:

• In medium bowl, dissolve yeast in warm water. With wooden spoon, stir in flour, 2 tablespoons oil, the butter, salt and sugar.
• Sprinkle flour lightly on work surface. Place dough on floured surface. Knead 5 to 10 minutes, sprinkling surface with more flour only if dough starts to stick, until dough is smooth and springy, but still soft. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size.
• Heat oven to 450°F.
• In 9-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until browned. Transfer mushrooms to small bowl. Add sausage to skillet; cook 3 to 5 minutes, breaking sausage up with back of spoon until no longer pink. Add whipping cream and thyme; cook 1 to 2 minutes or until liquid is almost evaporated. Transfer to bowl with mushrooms. Allow skillet to cool; wipe out with paper towel.
• In small bowl, mix tomatoes, garlic and pepper flakes.
• Brush same skillet with 1 teaspoon oil.
• Gently push fist into pizza dough to deflate. Place half of dough in skillet. Gently push up side of skillet, creating an even crust on bottom and side. Spread tomato mixture over bottom of crust. Top with mushroom mixture and mozzarella cheese. Freeze other half of dough to use some other time.
• Bake 15 to 20 minutes or until crust is golden brown and cheese is melted and lightly browned.

UPSIDE-DOWN SKILLET PIZZA

Steps:

• Heat oven to 425 degrees.
• Place large, well-seasoned cast iron skillet over moderate heat.
• Add olive oil and swirl around pan to coat.
• Add both peppers and onion; sauté to soften, about 3 minutes.
• Add 1 tablespoon water and cook until tender, about 2 minutes longer.
• Add garlic, oregano, 1/4 teaspoon salt and pepper.
• Cook 1 minute longer.
• Remove from heat and arrange sliced tomatoes over top.
• Sprinkle with remaining 1/4 teaspoon salt.
• Unroll pizza dough.
• Trim corners off (or fold under) and arrange dough over vegetables.
• Bake in preheated oven for 15 to 17 minutes or until crust is crisp and golden brown.
• Invert serving plate over pan (run knife around dough if stuck to pan) and invert both, holding firmly with potholders, to unmold pizza.
• Replace any vegetables that may remain in skillet.
• Sprinkle with Parmesan cheese, cut and serve immediately.

EASY CAST-IRON SKILLET PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush a 12-inch (30.5-centimeter) cast-iron skillet with 1 tablespoon of the oil.
• Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet.
• Brush the pizza dough with the remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch (2.5 centimeter) border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes.
• Carefully slide the pizza out onto a cutting board. Top with more grated Parmesan, slice and serve.

SKILLET PIZZA CRUST

Steps:

• In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
• Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
• Turn out dough onto floured surface; knead 5 minutes.
• Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
• Punch dough down; knead 4 - 5 times.
• Divide dough into 6 equal portions; roll each into 8" circle.
• Cook each round on each side in a non-stick 8" skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
• Cool crusts and freeze in an air-tight container up to 6 months.
• TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
• Bake at 425 for 12 - 15 minutes or til edges are lightly browned and cheese melts.
• FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.

WILD MUSHROOM SKILLET PIZZA

Steps:

• Preheat oven to 500 degrees with rack in lowest position. Melt butter in a large skillet over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream and stir to combine. Transfer to a plate, and let cool.
• Working with one piece of dough at a time, gently stretch into a 9-inch circle and place in an 8-inch cast-iron skillet. Brush dough all over with olive oil, and sprinkle with 1-ounce cheese, and one-quarter of the mushrooms. Top with another ounce of cheese. Drizzle with oil, and season with salt and pepper.
• Place skillet in the oven and bake until crust is golden brown, 15 to 16 minutes. Sprinkle with tarragon and cut into wedges. Serve immediately. Repeat process with remaining ingredients.

SMOKED SAUSAGE PIZZA PASTA SKILLET

Steps:

• Heat oven broiler.
• Heat a large oven-safe 10-inch skillet over medium heat. Add oil, mushrooms and smoked sausage; cook about 5 minutes until mushrooms are soft and smoked sausage is browned.
• Add pepperoni, Italian seasoning and salt and cook for 2 minutes. Stir in cooked pasta and marinara sauce. Sprinkle with mozzarella and place under the broiler just until cheese is melted and starting to bubble. Sprinkle with extra Italian seasoning to serve.

BREAKFAST PIZZA SKILLET

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. , Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. , Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.

STOVE TOP SKILLET PIZZA

Steps:

• Spary a 12 inch stove top skillet with cooking spray.
• Prepare pizza crust according to package directions.
• Press dough in skillet making sure dough goes up about a 1/2 inch up the sides of the pan.
• Put pizza sauce on dough.
• Put pepperoni, green pepper, and olives over sauce.
• Top with cheese.
• Cover and cook over medium heat for about 15 minutes or until crust is brown on bottom and cheese is melted.
• Slide onto cutting board, cut and serve.

SKILLET PIZZA POTATOES

Steps:

• In Dutch oven or 12-inch nonstick skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink. Stir in pepperoni; cook 2 minutes. Drain.
• Stir in pizza sauce and water. Add potatoes; stir to mix. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until potatoes are tender.
• Sprinkle cheese over top. Remove from heat; cover and let stand 5 minutes or until cheese is melted.

MEAT LOVER'S PIZZA RICE SKILLET

Steps:

• In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Return to skillet with next 4 ingredients. Bring to a boil; cover and remove from heat. Let stand 5 minutes. , Fluff with a fork; stir in cheese. Top with pepperoni and, if desired, additional Parmesan cheese and basil.

RICOTTA, BACON, AND ARUGULA SKILLET PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ricotta cheese, green onions, 1 tablespoon olive oil, and red pepper flakes together in a bowl. Spread over pizza crust.
• Heat remaining 2 tablespoons olive oil in a cast iron skillet over medium heat. Place pizza crust with ricotta mixture in the skillet; add bacon and Parmesan cheese and cook the bottom of the pizza, 3 to 4 minutes.
• Leave pizza in the skillet and place in the preheated oven to bake until top of pizza begins to brown slightly, 7 to 8 minutes. Remove pizza from the oven carefully, top with salt and pepper, arugula, and a drizzle of lemon juice, in that order. Serve warm.

THANKSGIVING SKILLET PIZZA

Steps:

• Place a rack in upper third of oven; preheat to 500°F. On a lightly floured surface, roll dough to a 12" round (if dough springs back, cover with plastic and let rest 5 minutes, then roll again, resting as needed).
• Heat 2 Tbsp. oil in a cast-iron skillet over medium-high until very hot. Carefully transfer dough to skillet. Brush top of dough with remaining 1 Tbsp. oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden brown and crispy, 3-4 minutes.
• Meanwhile, toss turkey with 1/4 cup cranberry sauce, if using, in a medium bowl.
• Remove skillet from heat. Using a large flat spatula, flip dough. Spread potatoes over dough, leaving a 3/4" border on all sides; season with salt and pepper. Top with 1 cup cheese, then turkey mixture, vegetables, and onion. Top with remaining 1 cup cheese and red pepper flakes, if using. Bake pizza until dough is golden brown and cheese is melted, 6-8 minutes.
• Transfer pizza to a cutting board and cut into wedges. Serve with additional cranberry sauce alongside, if using.

CAST IRON SKILLET PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500°F (260°C).
• On a lightly floured surface, pat the dough into a disc, then stretch into a 10-inch circle.
• Carefully transfer the pizza dough to a 10-inch cast iron skillet, making sure the edges of the pizza dough touch the edges of the pan.
• Spread the pizza sauce on top of the dough, leaving a ¼-inch border. Top with shredded mozzarella and your toppings of choice.
• Bake for 15 minutes, or until the edges are golden brown and the cheese is bubbling.
• Carefully transfer the pizza to a cutting board, slice, and serve immediately.
• Enjoy!

STOVETOP SKILLET PIZZA

Steps:

• 1. Find a medium-sized deeper skillet with a lid. (Any other size may change the cooking time, but just watch carefully. It's all good.) Mist it well with cooking spray.
• 2. Add flour, baking powder, salt, yeast, and sugar (if using) to the skillet. Stir together.
• 3. Pour in lukewarm water (warm like "baby bath water") and honey, if you're using that instead of the sugar. Stir together, then spread over the bottom of the skillet.
• 4. Top crust dough with sauce, toppings, and cheese.
• 5. Put the skillet on the stove & cover with a lid. Turn the heat to MEDIUM and the timer to 5 minutes.
• 6. When the timer goes off, tilt the lid a little to vent, turn the heat down to MEDIUM-LOW, and set the timer for 10 minutes.
• 7. At this point, lift the bottom edge of the pizza to look at the crust. If you have a gas stove, it might be browned enough for your liking. If you have an electric stove, you might need more time. Serve or cover (but still vent) and reset the timer. Just a suggestion... When you figure out what times & settings work best for your stove, note them down for next time. (My old electric stove takes 5 minutes on MEDIUM, then about 13 minutes on one notch lower than MEDIUM.) =^..^=
• 8. Once the bottom of the crust meets with your approval, loosen the sides of the pizza, if necessary, and slide it out of the skillet and onto a cutting board. Slice & serve!

SKILLET SPAGHETTI PIZZA

Steps:

• In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes; stirring occasionally, until thoroughly cooked. Add pepperoni; cook and stir 1 minute. Drain.
• Stir in soup, water, uncooked spaghetti, Italian seasoning and garlic salt; heat to boiling. Stir; reduce heat to medium-low. Cover; cook about 18 minutes, stirring occasionally, until spaghetti is desired doneness.
• Sprinkle with cheese, tomato and olives. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.

PEPPERONI PIZZA SKILLET

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder and oregano., Drain noodles; stir into skillet and heat through. Sprinkle with mozzarella cheese.