Personal Crispy Crust Mini Skillet Pizzas with Pepperoni
There is something undeniably magical about a pizza cooked in a cast-iron skillet. The heavy pan acts like a professional pizza stone, conducting heat evenly to create a crust that is shattering-crisp on the outside while remaining soft and airy on the inside. These mini versions are perfect for family pizza night because everyone gets to customize their own toppings without the stress of rolling out one giant, unwieldy pie.
The secret to the perfect skillet pizza is a little bit of 'par-cooking' on the stovetop before it hits the oven. By heating the skillet on the burner for just a couple of minutes, you jump-start the crust’s golden-brown transformation and ensure that the bottom is never soggy. Whether you're a classic pepperoni lover or prefer a garden-fresh veggie mix, these individual pizzas offer a gourmet experience right in your own kitchen.
Nutrition (per serving)
Directions
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1
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack for extra heat.
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2
Divide your pizza dough into two equal portions. On a lightly floured surface, stretch or roll each portion into a 6-inch circle.
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3
Place two 6-inch or 8-inch cast-iron skillets over medium heat on the stovetop. Add 1 tablespoon of olive oil to each and sprinkle with a little cornmeal.
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4
Carefully place the dough into the hot skillets. Press it down with your fingers to reach the edges, being careful not to touch the hot pan. Let it cook for 2 minutes until the bottom starts to set.
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5
Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese and top with pepperoni and oregano.
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6
Transfer the skillets to the preheated oven. Bake for 10-12 minutes, or until the cheese is bubbly and the crust is deep golden brown.
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7
Remove from the oven and let the pizzas rest in the skillets for 2-3 minutes. This allows the bottom to finish crisping up. Garnish with fresh basil before serving.
Ingredients
- Pizza dough:1 lb
- Extra virgin olive oil:2 tbsp
- Marinara or pizza sauce:½ cup
- Shredded mozzarella cheese:1.5 cups
- Pepperoni slices:2 oz
- Dried oregano:½ tsp
- Fresh basil leaves:4 pieces
- Cornmeal:1 tbsp
Tips & Notes
- Use room temperature dough; it is much easier to stretch than cold dough straight from the fridge.
- For the best flavor, grate your own mozzarella cheese from a block so it melts more smoothly.
- If you don't have two skillets, you can make them one at a time or use a larger 12-inch skillet for one big pizza.
