Making Margherita pizza in a skillet is one of those satisfying kitchen projects that feels both rustic and rewarding. The process is straightforward, and the result is a pizza with a wonderfully crisp crust and fresh, vibrant toppings. I love how the stovetop method lets you enjoy a hot, cheesy pizza without heating up the whole kitchen.

This recipe brings together simple ingredients that shine on their own: fresh basil, creamy mozzarella, and a bright tomato sauce. The dough is easy to prepare and rises quickly, making it perfect for a spontaneous meal or a relaxed weekend treat. Cooking it in a cast iron skillet gives the crust a golden crunch that’s hard to replicate in a conventional oven.

What I appreciate most is how adaptable this recipe is. You can keep it classic or add your favorite toppings without complicating the process. It’s a great way to enjoy homemade pizza with minimal fuss and maximum flavor. Whether you’re cooking for yourself or sharing with friends, this skillet pizza always hits the spot.

Quick Facts

Recipe Highlights

Whenever I crave a cozy, homemade pizza without the fuss of the oven, this Margherita skillet pizza comes to mind. It’s one of those dishes I whip up on a relaxed weekend afternoon or when friends drop by unexpectedly. The combination of fresh basil, tangy tomato sauce, and creamy mozzarella cooked right in a cast iron skillet gives it a rustic charm that’s hard to beat. What makes this recipe special to me is how quickly it comes together and the crispy crust you get from cooking it on the stovetop. It’s a simple pleasure that feels both comforting and a little indulgent.

• Quick and easy to make, ideal for busy weeknights
• Requires minimal equipment and no oven
• Uses fresh, simple ingredients for a wholesome meal
• Produces a crispy crust with a tender interior
• Customizable to suit different tastes and dietary needs
• Perfect portion size for small gatherings or family dinners

What You’ll Need

Here’s what you’ll need to make this skillet pizza come together beautifully. Most are pantry staples or fresh ingredients you can find easily.

• 1 cup warm water (about 110°F)
• 1 teaspoon sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil, plus extra for the skillet
• 1/2 cup crushed San Marzano tomatoes or good-quality canned tomatoes
• 1 teaspoon dried oregano
• 8 ounces fresh mozzarella, sliced
• A handful of fresh basil leaves
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional: a pinch of red pepper flakes for some heat

How to Make It

Follow these simple steps to create your skillet pizza from scratch. It’s easier than you might think!

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for about 1 hour or until doubled in size.
5. Heat a cast iron skillet over medium heat and add a little olive oil to coat the bottom.
6. Punch down the dough and stretch it to fit the skillet, pressing it out evenly.
7. Spread the crushed tomatoes over the dough, sprinkle with oregano, minced garlic, salt, and pepper.
8. Arrange the mozzarella slices evenly on top and cover the skillet with a lid.
9. Cook for about 10 minutes until the crust is golden and the cheese has melted.
10. Remove the lid, add fresh basil leaves, and cook uncovered for another 2-3 minutes to crisp the bottom.
11. Slide the pizza onto a cutting board, slice, and serve warm.

Helpful Tips

A few pointers can really elevate your skillet pizza experience. Here are some tips I’ve picked up along the way:

• Make sure your water is warm but not hot to activate the yeast properly.
• If you don’t have a cast iron skillet, a heavy non-stick pan will work too.
• Don’t overload the pizza with toppings to avoid sogginess.
• Let the dough rest enough to develop flavor and texture.
• Use fresh mozzarella for the best melt and creaminess.
• Covering the skillet traps heat and helps melt the cheese evenly.

Ingredient Swaps

If you want to tweak the recipe or accommodate what’s in your kitchen, here are some ingredient swaps that work well:

• Use whole wheat flour instead of all-purpose for a nuttier crust.
• Swap fresh mozzarella with shredded mozzarella if that’s what you have.
• Try cherry tomatoes or tomato puree if crushed tomatoes aren’t available.
• Basil can be replaced with fresh spinach or arugula for a different flavor.
• Olive oil can be substituted with avocado oil or sunflower oil.
• For a vegan version, use dairy-free cheese and skip the mozzarella.

Storage Tips

Leftover skillet pizza? Here’s how to keep it tasting great:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet over medium heat to keep the crust crisp rather than using a microwave.
• If freezing, wrap slices tightly in plastic wrap and foil; thaw overnight in the fridge before reheating.
• Avoid stacking slices when storing to prevent sogginess.

What to Serve With It

To round out your meal, consider these simple accompaniments that complement the flavors of Margherita pizza:

• A crisp green salad with lemon vinaigrette
• Garlic roasted vegetables like asparagus or broccoli
• A light, chilled white wine such as Pinot Grigio
• Sparkling water with a slice of lemon or lime

Common Questions

Here are some common questions I hear about making skillet pizza, along with straightforward answers:

Nutritional Info