Pan fried pizza
Photo: Hannah Whitaker
Fresh, homemade pizza, no oven required.

Serves 2 to 3


  • 1 pound store-bought pizza dough
  • 1/4 to 1/2 cup olive oil
  • 1/2 cup tomato sauce
  • 4 to 6 ounces fresh mozzarella, thinly sliced
  • 8 to 12 basil leaves


Total time: 20 minutes

Divide dough in half. Working with one piece at a time, roll or stretch out each piece into 10" to 12" rounds (as big as your largest ovenproof skillet).

Preheat broiler. Pour enough olive oil into a large skillet to thickly coat bottom of pan, about 1/8" deep. Heat pan on medium-high until oil starts to shimmer. Place 1 round of dough in pan and cook until bottom is crisp and browned, being careful not to let it burn, about 3 minutes.

Flip over dough and top browned side with half of the tomato sauce, mozzarella, and basil. When bottom is browned, transfer pan to oven until cheese begins to melt, 2 minutes. Remove from oven and transfer pizza to a serving platter. Repeat with remaining dough and ingredients.


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