Quick Skillet Pepperoni Pizza

You don't need a pizza oven — or even a regular oven — to get a genuinely good pizza at home. This stovetop skillet method produces a base that's crispy and slightly charred on the bottom, chewy and airy in the middle, with fully bubbled mozzarella and curling pepperoni slices that crisp up under a lid. From start to eating, you're looking at 25 minutes.

Ingredients

• 250 g (9 oz) store-bought pizza dough, at room temperature
• 3 tbsp tomato passata or pizza sauce
• 1 tsp dried oregano
• ½ tsp garlic powder
• 100 g (3.5 oz) low-moisture mozzarella, shredded
• 16–20 pepperoni slices
• 1 tbsp olive oil
• Fresh basil leaves, to serve
• Pinch of red chilli flakes (optional)
• Salt to taste

Instructions

1. Shape the dough: On a lightly floured surface, stretch or roll dough into a round matching your skillet — roughly 25–28 cm (10–11 inches). Don't go too thin or it may tear.
2. Heat the skillet: Set a 28 cm cast-iron or non-stick skillet over medium heat. Add olive oil and swirl to coat. When the oil shimmers, carefully lay the dough in the pan.
3. Par-cook the base: Cook undisturbed for 3–4 minutes until the bottom is lightly golden. Lift one edge with a spatula to check the colour.
4. Add sauce and cheese: Mix passata with oregano, garlic powder, and a pinch of salt. Spread over the dough surface, then scatter mozzarella evenly.
5. Add pepperoni and cover: Lay pepperoni slices across the cheese. Cover the skillet with a lid or tented foil and reduce heat to medium-low.
6. Cook 6–8 minutes: Until the cheese is fully melted and bubbling, and crust edges are golden brown.
7. Serve: Slide the pizza onto a cutting board, add fresh basil and chilli flakes, slice and serve.