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–+ servings

Best Skillet Veggie Pizza for Two One-Pot Recipe Without Hassle

This one-pot recipe brings the joy of homemade pizza with minimal cleanup. Cooked entirely in a skillet, this crispy and cheesy vegetable pizza is quick to make and packed with flavor.
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Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 2

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.
Keyword cast-iron pizza, easy skillet pizza, homemade vegetable pizza, one-skillet pizza, quick pizza for two, stovetop pizza recipe
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