Nothing beats a crispy, cheesy pizza cooked in a single skillet. If you’re looking for a one-pot recipe that’s easy, delicious, and packed with fresh flavors, this skillet veggie pizza is the perfect choice.
It delivers a golden, crunchy crust with gooey melted cheese and vibrant veggies—all without the hassle of multiple dishes.
Whether you’re craving a quick weeknight meal or a fun weekend treat, this one-pot recipe is sure to satisfy you.
Why a Skillet Is the Secret to the Perfect Crust
A cast-iron or oven-safe skillet creates the ultimate crispy pizza crust without needing a pizza stone. The even heat distribution ensures that the bottom browns beautifully, while the oven bakes the toppings to perfection.
Plus, using just one pan means easy cleanup!
- A hot skillet gives the dough a head start, creating a golden crust.
- No need for a baking sheet—everything comes together in one pan.
- Ideal for small-batch cooking, making it perfect for two.
Customizing Your Toppings for Maximum Flavor
This one-pan pizza recipe is endlessly customizable. Keep it classic with mushrooms, onions, and peppers, or get creative with your favorite toppings.
- More veggies? Add spinach, cherry tomatoes, or zucchini.
- Love spice? Toss in red pepper flakes or jalapeños.
- Want extra protein? Add grilled chicken, tofu, or plant-based sausage.
Quick and Easy Dough Tips
Using store-bought pizza dough makes this one-pot meal even faster. If you prefer homemade dough, let it rest at room temperature before rolling—it’ll stretch more easily.
- Room temperature dough = easier rolling and a better crust.
- Lightly flour your surface to prevent sticking.
- Don’t overload the toppings to keep the crust crisp.
Serving and Pairing Suggestions
This one-pan skillet pizza is perfect on its own but even better with a few simple sides.
- Pair with a light salad like arugula with balsamic dressing.
- Serve with a side of garlic bread for extra indulgence.
- Enjoy with a glass of red wine or sparkling water to complement the flavors.
Why This One-Pot Recipe Is a Must-Try
Cooking pizza in a skillet isn’t just about convenience—it’s a way to get a perfect crust every time. Unlike baking sheets, a hot skillet creates a crisp bottom and evenly cooked toppings.
- Faster than traditional oven baking—no waiting for a pizza stone to heat up.
- Less cleanup—no extra trays, just one skillet.
- Better crust texture—crispy on the outside, soft on the inside.
Making pizza in a skillet is a one-pot cooking hack that delivers restaurant-quality results with minimal effort. Next time you’re craving pizza, ditch the delivery and whip up this quick, easy, and delicious one-skillet meal instead!
Best Skillet Veggie Pizza for Two One-Pot Recipe Without Hassle
Equipment
- 12-inch oven-safe skillet
- food processor
Ingredients
For the Sauce:
- 1 14.5-ounce can whole peeled tomatoes, drained (reserve juice)
- ¼ cup extra-virgin olive oil divided
- ½ teaspoon red wine vinegar
- ½ teaspoon dried oregano
- 1 small garlic clove minced
For the Toppings:
- 4 ounces white mushrooms trimmed and sliced thin
- ½ red or green bell pepper sliced thin
- ½ small onion chopped
- 4 ounces whole-milk mozzarella cheese shredded (1 cup)
- 1 ounce Parmesan cheese grated (½ cup)
- 1 tablespoon chopped fresh basil
For the Dough:
- 8 ounces pizza dough room temperature
Instructions
- Prepare the Sauce: Adjust oven rack to upper-middle position and preheat oven to 500°F. In a food processor, blend tomatoes, 1 tablespoon oil, vinegar, oregano, and garlic until smooth (about 30 seconds). Transfer to a measuring cup and stir in reserved tomato juice until sauce measures 1 cup. Season with salt and pepper.
- Sauté Vegetables: Heat 1 tablespoon oil in the skillet over medium heat. Add mushrooms, bell pepper, and onion, cooking until softened (6–8 minutes). Drain vegetables, pat dry with paper towels, and transfer to a bowl. Let cool slightly, then mix with mozzarella. Wipe skillet clean.
- Prepare the Dough: Grease the skillet with 2 tablespoons oil. Lightly coat the dough ball with flour and flatten it into an 8-inch disk with your fingers. Roll into an 11-inch circle, dusting with flour as needed. If dough shrinks back, let it rest for 10 minutes before rolling again.
- Assemble the Pizza: Transfer dough to the prepared skillet, reshaping as needed. Spread ½ cup of sauce in a thin layer over the dough, leaving a ½-inch border. Evenly distribute the vegetable-mozzarella mixture and sprinkle Parmesan over the top.
- Cook on Stovetop: Set skillet over medium-high heat and cook until the edges set and the bottom crust is spotty brown (about 2–3 minutes).
- Bake the Pizza: Transfer the skillet to the oven and bake until the crust is golden brown, about 7–10 minutes.
- Serve: Using potholders, remove the skillet from the oven and slide the pizza onto a cutting board. Let cool slightly, sprinkle with basil, slice, and serve.
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.