Crispy Skillet Pepperoni Pizza in 25 Minutes
25 min · Easy
#comfort#italian#quick#weeknight
Weeknight pizza night without the oven wait: a golden, cast-iron-crisp crust bubbling under melted mozzarella and curled, oil-slicked pepperoni. Ready before you'd finish waiting for delivery.
Ingredientsfor 4 portions
- 500 g Pizza Dough by Ahold, at room temperature
- 150 ml Tomato Sauce
- 200 g Fresh Mozzarella, torn or shredded
- 80 g Pepperoni
- 1 tbsp Olive Oil
- 2 tsp Dried Oregano
Steps
- Let the pizza dough rest at room temperature for 10 minutes so it relaxes and stretches easily.
- Warm the olive oil in a cast-iron or non-stick skillet over medium heat, then press the dough in to fit, building a slight lip at the edges.
- Cook for 2-3 minutes until the underside is spotted golden, then spread over the tomato sauce, scatter the mozzarella, and layer on the pepperoni.
- Cover the skillet with a lid and cook over medium-low heat for 8-10 minutes, until the cheese is fully melted and the crust is crisp and deeply golden at the edges.
- Slide onto a board, scatter with dried oregano, and slice while the cheese is still bubbling.
