Veggie Skillet Pizza

Veggie Skillet Pizza


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Perfect pizza pies that are customizable with your favorite toppings. Serve with a side of salad for the perfect meal.

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Time needed

20 min preparation + 16 min cooking

Serving Size / Yield

4 servings


  • 1½ cups warm water
  • 2 tablespoons molasses
  • 4½ teaspoons active dry yeast
  • 3½ cups flour
  • 2 teaspoons salt
  • 1 tablespoon + ¼ cup olive oil
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • ¼ cup grated parmesan cheese
  • salt
  • pepper
  • 1 red chili pepper, sliced
  • 2 mushrooms, sliced
  • 3 black olives, halved
  • 8oz mozzarella cheese

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In a bowl, stir together the warm water and molasses until dissolved. Add the yeast and let sit. Whisk together the flour and 2 teaspoons salt. Pour the we mix into the dry mix and add 1 tablespoon oil. Knead in the bowl for 7 minutes. Flour your hands and make a bowl out of the dough. Place into a greased bowl, cover and let sit in a warm place to rise for 2 hours. In a food processor, add the remaining oil, basil and garlic and process until well blended. Preheat the oven to 525F with the empty iron skillet inside. Take the skillet out, place the ½ the dough into the skillet, spoon the pesto and cover the dough, Layer the toppings onto the pizza and bake for 8 minutes, or until the crust is golden brown. Repeat with the remaining dough and ingredients. Cut and serve both pizzas.

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