Personal Pan Pizzas

Personal Pan Pizzas

Remember the good old days where you could win your very own cheesy and delicious personal pan pizza from Pizza Hut with the Book It! program? Ah, that was living.

These days it’s the book itself (and the quiet time around it) that’s the reward, but we still enjoy a good pizza now and then. Here’s a recipe to make the skillet pizzas yourself when you’re celebrating an accomplishment. Goodness knows it takes a lot to finish a book these days!

Personal Pan Pizzas

Personal Pan Pizzas

Course: Main Course
Servings: 6
Calories: 503kcal
Plan on this dinner ahead of time. It doesn't take a ton of work, but you do need time for the dough to rise. Create a couple pizzas with your favorite toppings or have a build-your-own pizza party!
Print Recipe


Pizza Dough

  • 1⅓ cups warm water
  • tsp instant yeast
  • cups flour
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp sugar optional

Pizza Toppings

  • 3 tbsp olive oil
  • ½ cup tomato sauce
  • ½ cup pepperoni, thinly sliced
  • 4 oz shredded mozzarella cheese
  • 1 green pepper diced


  • Combine warm water and active dry yeast in a large bowl of your mixer. Let sit until yeast is dissolved, about 5 minutes.
  • Add the flour, olive oil, salt, and optional sugar and mix by hand, or on a low speed for 1 minute. If too sticky, add more flour. Knead for 10 minutes, or use the dough hook on a medium speed until the dough is smooth and elastic. Transfer the dough to a bowl and lightly coat with olive oil. Cover with plastic wrap or a clean cloth and let rise in a warm place until doubled in size, about 1-1½ hours.
  • Place two cast-iron skillets in the oven and preheat to 500°F.
  • Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap for 10-15 minutes. Roll and stretch each dough ball into a circle. Carefully remove the skillets from the oven and drizzle 1 tbsp of the olive oil into each skillet. Swirl around to coat. Transfer the dough into the skillet, pressing the dough up the edges and top with sauce. Next, place the toppings (pepperoni and green peppers) over the sauce and top with cheese. Brush the exposed dough with the remaining olive oil and back on the bottom rack until golden brown, 12-14 minutes.


  • If you don’t feel like making the dough, search out 1 lb dough balls from the grocery store or your favorite pizza place. Follow the instructions on the package when it comes to refridgeration and rising times.
  • No cast iron skillets? No problem! Round cake pans or pie plates work in a pinch. Be careful with the high oven temperatures, particularly if using glass. Maybe skip the preheat step.
  • If you have access to it, Penzey’s Frozen Pizza spice takes the taste over the top!
  • Use whatever toppings you like, just be sure not to overwhelm your dough with too much.
  • Use fancy pizza sauce if you want, but I find the regular jars of Classico to work just fine and then I’m ready for spaghetti night, too.


  • Our favorite, King Arthur, has a recipe for gluten-free pizza crust. Give it a whirl or look for a pre-made dough at your grocer.


Calories: 503kcal | Carbohydrates: 62g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1559mg | Potassium: 264mg | Fiber: 4g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 4mg