Looking for an Easy Skillet recipe for Back to School? This Loaded Skillet White Pesto Pizza is always a huge hit and will satisfy any pizza loving bunch!
Course Main Dish
Prep Time 5minutes
Cook Time 8minutes
Total Time 13minutes
Servings 1Skillet Pizza
round pizza crust
½ - 1cupwhite pesto saucewe made ours homemade but there are storebought versions
sliced kielbasa sausage
3strips of baconcut into smaller strips
1small green bell peppersliced
½cupof baby spinach
1 - 2cupsshredded cheesewe chose Provel (it's a St. Louis thing) but Mozarella is perfect
Gather your sauce and pizza toppings together. If you have an raw toppings you want to cook, go ahead and get those done before starting the pizza.
Turn your burner on medium-high heat. Coat your skillet with a very thin layer of olive oil and allow to begin heating.
Place your round pizza crust into the skillet. Cook the pizza dough for about a minute or two. You will start seeing bubbles forming, you can pop them or just let them cook that way. After about a minute use a spatula to flip the pizza crust over. Immediately add your sauce and spread it around. Then sprinkle a generous amount of your cheese, follow with other toppings and if you want, add a bit more cheese (We do to kind of hold the toppings in place.
Cover the skillet with a lid and reduce heat to medium. Cook for an additional 4-5 minutes.
Lift the pizza up and check for a golden color. Turn up if needed. We like our pizza a little thinner and crispier so we went a little longer to give it a deeper color. Go less if you want a softer crust.
Pizza is finished when cheese is melted and bottom of pizza is a golden brown.
Remove from heat and transfer the pizza to a cutting board. Allow to cool for 2-3 minutes, and then slice with a pizza cutter and serve. YUM!