Skillet one-pan pizza recipe

Prep 10 min
Total 30 min
Serves 6



796-mL can
whole tomatoes, drained well
1 tbsp
garlic clove, minced
ball of mozzarella, sliced into 10 rounds
450 g
1/4 cup
sun-dried tomatoes, finely chopped
1/4 cup
fresh basil


  • DRAIN tomatoes well, then pour into a medium bowl. Add olive oil and garlic. Crush tomatoes, using a wooden spoon, until saucy. Thinly slice mozzarella, and set aside.
  • DIVIDE dough into 2 portions. On a lightly floured surface, roll each into a 10-in circle. Heat a large non-stick frying pan over medium-high. Add one dough-circle and cook until bubbly, 4 to 5 min. Flip, then spread with half of tomato mixture. Top with half of mozzarella slices. Continue cooking, covered, until cheese is melted and crust is cooked through, 3 to 4 min. Transfer to a plate. Repeat with remaining dough, tomato mixture and mozzarella.
  • SPRINKLE sun-dried tomatoes and basil over each pizza. Cut each into 6 slices.


Calories 431, Protein 19 g, Carbohydrates 42 g, Fat 21 g, Fibre 3 g, Sodium 810 mg. Excellent source of Folate

Chatelaine Quickies: Skillet chocolate chip cookie

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