Finding good recipes for two can be tricky, especially if they’re not just scaled-down versions of a big family meal. That’s where this easy skillet cheese pizza wins.
It delivers a crisp crust, cheesy top, and rich, saucy middle without needing a pizza stone or even a delivery app. Perfect for small households, date night dinners, or when leftovers just aren’t the vibe.
Why Skillet Pizza Works So Well
Cooking pizza in a skillet gives the crust a head start. That stovetop heat works fast, helping it puff and brown before hitting the oven.
Then the high oven heat finishes the job—melting cheese, crisping the bottom, and blending all the flavors. This method makes it easier to get a great texture at home, even with store-bought dough.
There’s no sauce cooking either. Just pulse up a mix of canned tomatoes, garlic, salt, and olive oil. It’s rustic, a little chunky, and super flavorful. No need for simmering or standing over a pot. Toss it in the blender, spread, and go.
Simple Ingredients, Big Flavor
Even though this recipe keeps the topping list short, the flavor hits hard. Fresh garlic, a touch of salt, and quality mozzarella bring the cheese pull moment you’re looking for. Parmesan adds a little kick and depth. But really, what makes it shine is how well the crust crisps up in the pan.
A hot skillet means the bottom gets golden while the rest stays soft and chewy. And if there’s one thing that feels ultra-rewarding with homemade pizza, it’s nailing that texture balance.
This approach works great for beginners or anyone looking for cozy weeknight dinner ideas that don’t take too much time. It takes just 45 minutes total—prep and cooking together—which is faster than most delivery windows.
Perfect for Picky Eaters or Adventurous Twists
If the classic cheese combo’s not enough, there are quick variations that bring whole new personalities to this dish. Add arugula and prosciutto for something peppery and savory.
Fontina gives it a creamier melt, while goat cheese and olives lean into a Mediterranean vibe. And if bacon and scallions are more the mood, there’s a variation for that, too.
Each version swaps just a few things but gives a totally new spin. Omit the Parmesan, dial down the mozzarella, or layer in ricotta. The skillet stays, the simplicity stays—it’s just the toppings that flex. Recipes for two should always offer this kind of wiggle room. Make it feel different without adding a bunch of extra work.
Tips to Make It Even Better
Letting the dough come to room temperature is a small step that makes a huge difference. Cold dough won’t stretch well and can spring back when rolled.
Also, press the dough out to about 11 inches so it fills the pan just right—enough to puff but not so thick it’s doughy. Greasing the pan with olive oil (not spray) helps brown the bottom more evenly and prevents sticking.
Watch for visual cues while cooking. You’ll see the edges start to set and the bottom turn spotty brown—like takeout crust. Then the oven takes care of the golden cheese finish. A five-minute rest before cutting makes it easier to slice and helps the cheese set up.
When to Serve It
Great for casual nights when going out feels like too much, but also fun for sharing with someone over wine or a movie. It’s got just the right amount of effort to feel homemade without being overwhelming.
Since it’s naturally vegetarian, it works for mixed diets too, especially if guests want different toppings on their halves. It’s also super budget-friendly, using pantry staples and just a few fresh items.
Even better, there’s no waiting on yeast to rise or fancy dough techniques. Just roll it out, heat the pan, and make magic happen.
Easy Skillet Cheese Pizza for Two
Equipment
- 12-inch oven-safe skillet
- Food processor (optional but recommended)
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- ½ cup canned diced tomatoes drained (juice reserved)
- 1 small garlic clove minced
- ⅛ teaspoon table salt
- 1 batch Basic Pizza Dough room temperature (or 8 ounces store-bought dough)
- 4 ounces whole-milk mozzarella cheese shredded (1 cup)
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat & Prepare Pan: Move oven rack to upper-middle and preheat to 500°F. Coat a 12-inch ovenproof skillet with 2 tablespoons olive oil.
- Make the Sauce: In a food processor, pulse tomatoes, garlic, salt, and 1 tablespoon olive oil until coarsely chopped (about 12 pulses). Pour mixture into a measuring cup and top with reserved tomato juice until the liquid reaches ½ cup.
- Shape & Top the Dough: On a floured surface, roll dough into an 11-inch circle. Lay it in the skillet and adjust to fit. Spread sauce over the dough, keeping a ½-inch margin along the edge. Evenly sprinkle mozzarella and Parmesan on top.
- Cook on Stove: Place skillet over high heat. Cook until the dough along the edge sets, the pizza puffs, and the underside gets brown spots when checked with a spatula—around 3 minutes.
- Bake in Oven: Move skillet to the oven and bake until the crust turns deep golden and cheese bubbles and browns, 7–10 minutes. Using oven mitts, remove the hot skillet and transfer pizza to a cutting board. Let rest 5 minutes before slicing.
Notes
- Use 1 cup shredded fontina instead of mozzarella.
- Omit Parmesan.
- Toss 1 cup baby arugula with 2 teaspoons olive oil, salt, and pepper.
- After baking, top with 2 ounces of thinly sliced prosciutto and arugula.
- Mix 1 tablespoon olive oil, 1 minced garlic clove, and ⅛ teaspoon red pepper flakes.
- Brush this mixture over the dough before saucing.
- Reduce mozzarella to ¼ cup and omit Parmesan.
- Top with ½ cup crumbled goat cheese and ¼ cup halved kalamata olives.
- Cook 2 bacon slices (chopped) in a skillet until crisp, 5–7 minutes. Drain.
- Mix ½ cup ricotta, 1 sliced scallion, ⅛ teaspoon salt, and a pinch of pepper.
- Reduce mozzarella to ¼ cup and omit Parmesan.
- Add mozzarella to pizza, then dollop ricotta mix (1 tbsp each) before baking.
- After baking, top with cooked bacon and another sliced scallion.
- Store-bought dough is perfectly fine—just make sure it’s at room temperature.
- The skillet not only shapes the crust but gives it a head start on cooking for that perfect crispy bottom.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.