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Stovetop Mini Pizzas

Crisp, golden mini pizzas made entirely on the stovetop. No oven needed, just a skillet and a lid for a perfect summer meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/3 cup warm water 110°F
  • 1 tablespoon olive oil divided
  • 1/4 cup pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil leaves for topping
  • Optional: 1/4 cup sliced cherry tomatoes 2 tablespoons sliced black olives

Equipment

  • 10-inch non-stick skillet with lid
  • rolling pin
  • small bowl
  • knife
  • cutting board
  • spatula

Method
 

  1. In a small bowl, mix flour, salt, and instant yeast. Add warm water and 1/2 tablespoon olive oil. Stir until a shaggy dough forms.
  2. Turn dough onto a lightly floured surface. Knead for 3 minutes until smooth and elastic. Cover with a damp towel and rest for 10 minutes.
  3. Divide dough into 2 equal pieces. Roll each into a 6-inch round, about 1/4-inch thick. Prick surface with a fork to prevent bubbles.
  4. Heat a 10-inch non-stick skillet over medium heat for 2 minutes. Add remaining 1/2 tablespoon olive oil and swirl to coat.
  5. Place one dough round in the skillet. Cook for 3 minutes until bottom is golden and set. Flip carefully with a spatula.
  6. Quickly spread 2 tablespoons sauce on the cooked side, leaving a 1/2-inch border. Sprinkle with 1/4 cup cheese and toppings if using.
  7. Cover skillet with a lid. Cook for 4 minutes over medium-low heat until cheese melts and bottom is crisp and golden.
  8. Slide pizza onto a plate. Top with fresh basil. Repeat with second dough round. Serve hot.

Notes

For a gluten-free version, substitute 1:1 gluten-free flour blend. Store leftover pizzas in an airtight container in the fridge for up to 2 days; reheat in a dry skillet over medium heat for 2 minutes. Avoid stacking hot pizzas to keep the crust crisp.