With its crispy edges, gooey cheese, and minimal effort, this Pan Pizza Recipe tastes like you made it from scratch.
During the pandemic, I got really into making pizzas from scratch, and I haven’t stopped since. There’s nothing quite like homemade dough. My family has grown so spoiled by my pizza nights that they won’t even touch Pizza Hut or Papa Johns anymore. It’s either Dad’s pizza or no pizza.
As much as I enjoy turning my kitchen into a full-on pizzeria, it’s a lot. Kneading dough, simmering sauce, shredding cheese—it’s a whole event. Seriously, some days I just want to eat pizza without it being a whole event. Sometimes, I want to order Papa Johns. Well, my kids don’t like that, so I’ve come up with a compromise. That’s why this pan pizza recipe is a godsend. So what if I use store-bought dough and pre-shredded cheese? It still bakes up beautifully, like it’s from scratch.
The edges turn golden and crisp from the olive oil, while the bottom develops that irresistible, almost fried crunch you only get from my cast-iron pan. Speaking of pans, make sure yours is well seasoned—you don’t want your dough to stick. Top it with a mix of pepperonis, veggies, and whatever else you’d like. It’ll taste as homemade as can be.
Without telling my kiddos, I baked this not-so-homemade pizza to get their reaction. I didn’t tell them about all the shortcuts. Rather, I let their taste buds do the work. And you know what? They thought it was delicious.
The pan makes the pizza
Unlike my homemade pizza recipe, the star here isn’t the dough. It’s the pan. A cast-iron skillet or sturdy baking pan traps heat, which is what creates the crispy bottom. Though if I had to pick, I’d say cast iron does it best. But if you’re sticking with a baking pan, preheat it in the oven first. That extra heat should ensure you get the right texture. And don’t forget the oil! It helps the edges brown and gives the dough that slightly chewy, buttery texture.
How do I store leftovers?
Refrigerate leftovers in an airtight container (or plastic wrap) for up to 4 days. Reheat in the oven at 375°F for up to 10 minutes or until the crust is crispy again. I like to use a preheated skillet.
Serving suggestions
I find that pizza always goes well with a Caesar Salad, but a simple Green Salad also works. When I make this for my kids, they usually want Garlic Bread too, because more carbs are never a bad thing. And if I’m feeding a large crowd, I’ll also whip up a batch of classic Spaghetti And Meatballs. Looking for an appetizer to go with your feast? Italian Fried Artichoke Hearts are invariably a big hit—like Fried Eggplant, but even better.
Pan Pizza Recipe
Ingredients
- 1 tablespoon olive oil
- 1 store-bought pizza crust unbaked
- 1 1/3 cups shredded mozzarella cheese divided
- 1 cup mixed chopped vegetables such as cherry tomatoes, green bell pepper, and mushrooms
- 2 garlic cloves minced
- Salt and pepper to taste
- 15 pepperoni slices optional
- 1 cup pizza sauce
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Fresh basil chopped (for optional garnish)
Instructions
- Preheat your oven to 450°F. Lightly coat a 10-inch cast-iron skillet or round baking pan with olive oil.
- Press the dough into the pan, working it up the sides to form a deep crust.
- Sprinkle half of the mozzarella cheese on the bottom of the crust. In a small bowl, toss the mixed vegetables with the minced garlic, a pinch of salt, and pepper, then evenly distribute them over the cheese. Place the pepperoni slices on top if using. Pour the pizza sauce on top and finish by sprinkling the remaining mozzarella along with dried basil and oregano.
- Place the skillet in the oven and bake for 25-35 minutes, or until the crust turns golden and the cheese is bubbly.
- Remove the pizza from the oven and let it rest for 5-10 minutes before slicing. Serve warm, garnished with fresh basil.
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