Pan-Seared Pepperoni Pizza Flatbread with Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick skillet pizza flatbread topped with spicy pepperoni and melted mozzarella, finished with fresh herbs for an easy weeknight meal. This italian-inspired pizza ready in about 30 minutes pairs all-purpose flour, warm water, active dry yeast 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.

Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tsp active dry yeast with 1/3 cup warm water and let sit for 5 minutes until foamy. In a larger bowl, mix 1 cup all-purpose flour and 1/4 tsp salt, then add the yeast mixture and 1 tbsp olive oil, stirring until a rough dough forms.
  2. Step 2: Knead the dough on a floured surface for 5 minutes until smooth, then roll into a 10-inch circle.
  3. Step 3: Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Place the dough in the skillet and cook for 3-4 minutes until the bottom is golden and slightly crisp.
  4. Step 4: Flip the dough and spread 1/3 cup tomato sauce evenly over the cooked side. Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup sliced pepperoni on top, then sprinkle 1/2 tsp dried oregano.
  5. Step 5: Cover the skillet with a lid and cook for another 5-6 minutes over medium-low heat until the cheese is melted and bubbly. Remove from heat and garnish with fresh basil leaves before slicing and serving.

Frequently asked questions

How long does Pan-Seared Pepperoni Pizza Flatbread with Mozzarella 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-Seared Pepperoni Pizza Flatbread with Mozzarella?

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-Seared Pepperoni Pizza Flatbread with Mozzarella?

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-Seared Pepperoni Pizza Flatbread with Mozzarella 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-Seared Pepperoni Pizza Flatbread with Mozzarella?

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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