Quick No-Boil Pan Pizza with Mozzarella and Mixed Vegetable Toppings

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

An easy pan pizza with no boil dough, topped with mozzarella, black olives, green capsicum, and mushrooms for a quick homemade meal. This italian-inspired pizza ready in about 25 minutes pairs no-boil pizza dough, olive oil, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 10 min Cook: 15 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a 10-inch nonstick skillet over medium heat.
  2. Step 2: Press 250 g no-boil pizza dough evenly into the skillet, forming a 10-inch base.
  3. Step 3: Cook dough over medium heat for 4-5 minutes until the bottom is golden and crisp.
  4. Step 4: Remove skillet from heat and spread 1/3 cup tomato sauce evenly over the dough.
  5. Step 5: Sprinkle 130 g shredded mozzarella cheese over the sauce.
  6. Step 6: Top with 40 g sliced black olives, 1/2 diced green capsicum, 70 g sliced mushrooms, and 1/2 diced onion.
  7. Step 7: Sprinkle 1/2 tsp red chili flakes and 1 tsp dried oregano evenly over the toppings.
  8. Step 8: Transfer skillet to a preheated oven at 425°F (220°C) and bake for 8-10 minutes until cheese melts and toppings are heated through.
  9. Step 9: Remove from oven and let cool for 3 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Quick No-Boil Pan Pizza with Mozzarella and Mixed Vegetable Toppings take to make?

Total time is about 25 minutes (10 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 Quick No-Boil Pan Pizza with Mozzarella and Mixed Vegetable Toppings?

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 no-boil pizza dough from drying out.

Can I substitute ingredients in Quick No-Boil Pan Pizza with Mozzarella and Mixed Vegetable Toppings?

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 Quick No-Boil Pan Pizza with Mozzarella and Mixed Vegetable Toppings 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 Quick No-Boil Pan Pizza with Mozzarella and Mixed Vegetable Toppings?

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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