There’s just something magical about mini pizzas, isn’t there? Bite-sized yet packed with flavor, they combine everything you love about pizza in a format that’s perfect for snacking, entertaining, or even indulging in a personal pizza night. These Mini Skillet Pizzas with Mushrooms and Roasted Tomatoes are a step up from your average pizza night, thanks to the cast-iron skillet that gives the crust an incredible crispy texture. Add in gooey cheese, sweet roasted cherry tomatoes, and earthy mushrooms, and you’ve got a combination that’s hard to resist.
What I love most about this recipe is how versatile it is. Whether you’re hosting friends, feeding kids, or just treating yourself, these mini pizzas can be customized to suit everyone’s taste. Plus, they’re surprisingly quick and easy to make—50 minutes from start to finish means you can whip them up on even the busiest weeknight. And let’s be honest, nothing beats the aroma of fresh pizza baking in your kitchen!
This recipe holds a special place in my heart because it reminds me of family pizza nights when we’d experiment with toppings and get creative with whatever we had in the fridge. Now, making these mini skillet pizzas feels like a grown-up version of that tradition, complete with perfectly blistered tomatoes and golden mushrooms that taste like they came straight from a wood-fired oven.
Why You’ll Love This Recipe
These mini skillet pizzas are an absolute game-changer. First, they’re incredibly easy to make, which is perfect if you’re craving pizza but don’t want the hassle of ordering or waiting for delivery. The cast-iron skillet does most of the work for you, creating a golden, crispy crust that feels like it came from a fancy pizzeria.
The roasted mushrooms and tomatoes are another highlight of this recipe. Roasting them brings out their natural sweetness and adds a depth of flavor that pairs beautifully with the creamy mozzarella and tangy marinara sauce. You can also switch things up by adding your favorite toppings, from spicy jalapeños to savory turkey pepperoni.
And did I mention they’re kid-approved? Kids love having their own mini pizzas to decorate, making this recipe a great way to get the whole family involved in the kitchen. Plus, if you’re hosting a party, these are a fantastic appetizer option that’s sure to impress your guests.
Finally, these mini pizzas are perfect for meal prep. You can make the roasted vegetables ahead of time, prepare the dough in advance, and then assemble everything when you’re ready to cook. This means you’ll have a fresh, hot meal on the table in no time, even on your busiest days.
Preparation Time and Servings
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 10 mini pizzas
Calories per Serving: Approximately 210 calories
Ingredients
For the Toppings
- 1 pint cherry tomatoes, halved
- 1 pint mushrooms, quartered
- ⅓ cup extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Pizzas
- 1 pound pizza dough
- 1 cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- Marinara sauce, for topping (about 1 cup)
- Crushed red pepper flakes (optional, for spice)
- Fresh basil leaves (optional, for garnish)
Why These Ingredients Work
- Cherry tomatoes: Roasting these intensifies their sweetness and adds a slightly smoky flavor.
- Mushrooms: Their earthy flavor complements the richness of the cheese and marinara sauce.
- Pizza dough: The base for our mini pizzas, this dough crisps up beautifully in a skillet.
- Mozzarella cheese: Melts into gooey perfection, creating that irresistible cheese pull.
- Parmesan cheese: Adds a salty, nutty depth of flavor to balance the sweetness of the tomatoes.
Step-by-Step Instructions
Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, and spread them out on one side of the pan. On the other side, toss the quartered mushrooms with 2 tablespoons of olive oil.
- Sprinkle the vegetables with a pinch of kosher salt and freshly ground black pepper.
- Roast the vegetables for 17–20 minutes, or until the tomatoes are blistered and juicy, and the mushrooms are tender and golden. Set them aside to cool slightly while you prepare the pizza dough.
Prepare the Dough
- Divide the pizza dough into 10 equal pieces. Use your hands or a rolling pin to stretch each piece into a ¼-inch thick circle. Don’t worry if they’re not perfectly round—rustic is good!
- Brush both sides of each dough circle with olive oil. This helps them crisp up beautifully in the skillet.
Cook the Dough
- Heat a cast-iron skillet over medium-high heat. You want it nice and hot to get that crispy crust.
- Working one at a time, cook each dough circle in the skillet for about 3 minutes on each side, or until they’re lightly golden and slightly puffed. Transfer the cooked dough to a baking sheet while you finish the rest.
Assemble the Pizzas
- Preheat your oven to 450°F (230°C).
- Spread a generous tablespoon of marinara sauce over each cooked dough circle. Use the back of a spoon to spread it evenly, leaving a small border around the edges.
- Sprinkle a handful of shredded mozzarella cheese over the marinara sauce, followed by a sprinkle of Parmesan cheese.
Bake and Serve
- Place the assembled pizzas on a baking sheet and bake in the preheated oven for 6–9 minutes, or until the cheese is melted and bubbly.
- Remove the pizzas from the oven and top each one with a few roasted cherry tomatoes and mushrooms. For a finishing touch, sprinkle with crushed red pepper flakes (if desired) and garnish with fresh basil leaves. Serve immediately and enjoy!
How to Serve
There are so many ways to enjoy these mini skillet pizzas. Here are a few ideas to get you started:
- Pair them with a crisp green salad dressed with lemon vinaigrette for a light and refreshing meal.
- Serve them alongside a warm bowl of tomato soup for the ultimate comfort food combination.
- Offer them as an appetizer at your next gathering—your guests will love having their own personal pizza!
Additional Tips
- Use fresh dough: Fresh pizza dough will give you the best results, but you can also use store-bought dough for convenience.
- Don’t skip the olive oil: Brushing the dough with olive oil is key to achieving a golden, crispy crust.
- Keep an eye on the oven: The pizzas bake quickly, so watch them closely to avoid overcooking.
- Add protein: For a heartier option, try adding cooked chicken, turkey pepperoni, or beef sausage as a topping.
- Experiment with herbs: Fresh basil is classic, but you can also try oregano, thyme, or parsley for a different flavor profile.
Recipe Variations
These mini pizzas are endlessly customizable. Here are a few ideas to inspire your creativity:
- Vegetarian: Load up on roasted veggies like zucchini, bell peppers, or red onions.
- Spicy: Add a pinch of red pepper flakes to the marinara sauce or top with sliced jalapeños.
- Cheesy Delight: Swap out the mozzarella for burrata or add a sprinkle of feta cheese for a tangy twist.
- Gluten-Free: Use a gluten-free pizza dough or cauliflower crust.
Storage and Reheating
If you have leftovers (unlikely, but it happens!), store them in an airtight container in the fridge for up to three days. To reheat, place the pizzas in a skillet over medium heat for a few minutes to revive that crispy crust. Alternatively, you can reheat them in the oven at 375°F until warmed through.
For longer storage, you can freeze the cooked pizzas. Place them on a baking sheet to freeze until solid, then transfer to a freezer-safe container. Reheat in a 400°F oven straight from the freezer for best results.
Special Equipment
- Cast-Iron Skillet: Essential for achieving that crispy, golden crust.
- Baking Sheet: For roasting the vegetables and baking the pizzas.
- Rolling Pin: Optional, but helpful for stretching the dough.
Conclusion
These Mini Skillet Pizzas with Mushrooms and Roasted Tomatoes are a simple yet delicious way to elevate your pizza game. Whether you’re making them for a casual dinner, a party, or a quick snack, they’re guaranteed to impress. I’d love to see how yours turn out—don’t forget to share your photos and tag me! Now, grab your skillet and get ready to enjoy the best mini pizzas ever.
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Mini Skillet Pizzas with Mushrooms and Roasted Tomatoes
- Total Time: 50 minutes
- Yield: 10 mini pizzas 1x
- Diet: Vegetarian
Description
These Mini Skillet Pizzas with Mushrooms and Roasted Tomatoes are crispy, cheesy, and packed with flavor. Made in a cast-iron skillet for the perfect crust, they’re topped with roasted mushrooms, blistered cherry tomatoes, and gooey mozzarella. Perfect for snacks, dinners, or appetizers, these pizzas are quick to make and completely customizable.
Ingredients
- Toppings:
- 1 pint cherry tomatoes, halved
- 1 pint mushrooms, quartered
- ⅓ cup extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pizzas:
- 1 pound pizza dough
- 1 cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 1 cup marinara sauce
- Crushed red pepper flakes (optional)
- Fresh basil leaves (optional)
Instructions
- Roast Vegetables: Preheat the oven to 400°F. Toss cherry tomatoes with 1 tbsp olive oil and mushrooms with 2 tbsp olive oil. Season with salt and pepper. Roast for 17–20 minutes.
- Prepare Dough: Divide the dough into 10 pieces and stretch into ¼-inch thick circles. Brush both sides with olive oil.
- Cook Dough: Heat a cast-iron skillet over medium-high. Cook each dough circle for 3 minutes per side until golden.
- Assemble Pizzas: Spread marinara sauce on each crust, sprinkle mozzarella and Parmesan, and top with roasted vegetables.
- Bake: Bake at 450°F for 6–9 minutes until cheese is bubbly. Garnish with basil and serve hot.
Notes
- Prep the roasted vegetables ahead for faster assembly.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Baking, Skillet Cooking
- Cuisine: Italian-InspiredItalian-Inspired