Pan-Fried Pepperoni and Cheese Pizza Skillet
A nostalgic skillet pizza inspired by 1970s Pizza Hut flavors, featuring a golden crust, savory pepperoni, and melted mozzarella cheese. This italian-inspired pizza ready in about 30 minutes pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1 tsp active dry yeast
- 1/3 cup warm water
- 1 tbsp olive oil
- 1/4 tsp salt
- 20 slices pepperoni slices
- 1 cup mozzarella cheese shredded
- 1/2 cup tomato sauce
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 2 tbsp grated Parmesan cheese
Instructions
- Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 1/3 cup warm water (about 110°F) and let it sit for 5 minutes until foamy to activate the yeast.
- Step 2: In a mixing bowl, combine 1 cup all-purpose flour and 1/4 tsp salt, then add the yeast mixture and 1 tbsp olive oil. Stir to form a soft dough, then knead on a floured surface for 5 minutes until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 45 minutes until doubled in size.
- Step 4: Heat a large non-stick skillet over medium heat. Punch down the dough and press it evenly into the skillet to form a thin crust.
- Step 5: Cook the dough for 4 minutes until the bottom is golden and crisp, then flip it carefully using a spatula.
- Step 6: Spread 1/2 cup tomato sauce evenly over the cooked side, sprinkle with 1/2 tsp dried oregano, 1/4 tsp dried basil, and layer 20 slices pepperoni on top.
- Step 7: Sprinkle 1 cup shredded mozzarella cheese and 2 tbsp grated Parmesan cheese evenly over the pepperoni.
- Step 8: Cover the skillet with a lid and reduce heat to low. Cook for 5-7 minutes until the cheese melts thoroughly and the crust is cooked through.
- Step 9: Remove the lid, let cool for 2 minutes, then slice and serve warm.
Frequently asked questions
How long does Pan-Fried Pepperoni and Cheese Pizza Skillet take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Pepperoni and Cheese Pizza Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Pan-Fried Pepperoni and Cheese Pizza Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Pepperoni and Cheese Pizza Skillet for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Pepperoni and Cheese Pizza Skillet?
Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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