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
Scale
- 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