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Mini Skillet Pizza
Picky eaters at home? We’ve got you covered with our kid-approved mini skillet pizzas. Don’t tell the kids, but the sauce is loaded with veggies.
Your little ones won’t even notice the 3 cups of produce hidden in the store-bought pizza sauce. After sauteing a bell pepper, an onion and mushrooms in a bit of olive oil, we initiate operation hidden veggie sauce: blending with pizza sauce until smooth and unnoticeably nutrient-packed. Once lathered on pre-made dough and topped with your favorite fixings, your little ones won’t suspect a thing.
Thank you Kasim Hardaway —culinary photographer, recipe developer and food blogger—for this recipe.
Ingredients for pizza
Ingredients for hidden veggie sauce
Steps
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Sauce directions
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1
Heat olive oil in a saucepan over medium heat.
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2
Add chopped green pepper and onion with a pinch of salt. Stir to coat the veggies in oil, and cook for 4-5 minutes until tender.
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3
Stir in the chopped mushrooms and garlic powder. Cook for another 4-5 minutes until tender.
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4
Transfer all cooked veggies to a blender and pour in pizza sauce. Blend until smooth, about 1 minute.
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Mini skillet pizza directions
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1
Preheat the oven to 425°F.
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2
Spray two small cast iron skillets (8-inch size) with baking spray. Set aside.
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3
Divide the pizza dough in half and roll out into two circular shapes. Press each one into a prepared cast iron skillet.
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4
Divide the pizza sauce between the pizzas, spreading it out in an even layer over the tops of the dough. Leave ½” of exposed dough around the edges to create the crust.
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5
Divide the shredded mozzarella over the pizzas, followed by the pepperoni.
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6
Bake for 18-22 minutes until the crusts are golden brown.
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7
While the pizzas are cooking, microwave butter in a small bowl for 20-30 seconds until melted. Stir in garlic powder and ½ teaspoon of oregano and set aside.
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8
Once the pizzas are fully cooked, carefully brush the crusts with the melted garlic butter. Allow to cool for about 5 minutes, then slice into six pieces and serve.
