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Pan Pizza with Veggies Recipe

Italian-American · Main course · 30 min total

A quick and easy pan pizza loaded with colorful vegetables, perfect for a weeknight dinner. This recipe uses a simple stovetop method for a crispy crust without needing an oven.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup warm water
• 2 tablespoons olive oil, plus more for pan
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/4 cup thinly sliced red onion
• 1 teaspoon dried oregano

Instructions

1. In a large bowl, mix flour, yeast, salt, and sugar. Add warm water and 2 tablespoons olive oil; stir until a dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rest for 10 minutes.
2. Divide dough into 2 portions. On a floured surface, roll each into a 10-inch round.
3. Heat a large nonstick skillet over medium-high heat and lightly oil the pan. Place one dough round in the pan; cook for 2-3 minutes until bottom is golden and bubbles appear.
4. Flip the crust. Quickly spread half the pizza sauce, sprinkle half the cheese, and top with half the veggies and oregano. Cover the pan and cook for 5-7 minutes until cheese melts and crust is cooked through.
5. Remove pizza and repeat with remaining dough and toppings. Slice and serve hot.

Tips

• For extra crispiness, cook the second side without toppings for 1 minute before adding them.
• Feel free to substitute veggies based on availability or preference.
• Leftover pizza can be stored in the fridge for up to 2 days; reheat in a skillet.

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