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Home » Course » Dinner » For Two

Thin-Crust Skillet Pizza for Two

By: Kita · Published Oct 24, 2012 · Updated: Jan 9, 2023 · This post may contain affiliate links

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This Skillet Pizza recipe is a perfect addition to my dinner 'for two' goal. These are super simple, fresh and the about as close as I will ever get to a vegetarian meal.

Cooking for two is tough. Stupid tough. Everything is packaged either too big or too small. I feel like Goldilocks. Don't get me wrong, we eat like champs around here and I'm not looking to make everything with tiny portions, but some nights we just need something for the two of us that doesn't leave us dreading leftovers for the next few nights.

Lately I have been trying to tie in a few more cooking for two recipes on the blog. Where I do love making big meals, these quick and easy date night dinners (and desserts) have been awesome. These little pizzas are a perfect addition. They are super simple, fresh and the about as close and Handsome and I will ever get to a vegetarian meal.

Weeknight perfection!

Looking for more quick and easy recipes that serve two? Check these out!

Crispy Baked Chicken Fingers For Two
BBQ Pork Frittata for Two
Vanilla Pudding for Two

If you’ve tried my Thin Crust Skillet Pizza for Two recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.

Thin-Crust Skillet Pizza for Two

These little pizzas are a perfect addition to my ‘for two’ recipes. These are super simple, fresh and the about as close as I will ever get to a vegetarian meal.
4.56 from 9 votes
Print Pin Rate
Uncategorized
American
Author: Kita Roberts
25 mins
Serves: 2 personal pizzas

Ingredients

  • 4 medium plum tomatoes - cored, seeded, and chopped
  • ½ teaspoon salt
  • 1 cup shredded mozzarella cheese
  • ½ cup finely grated parmesan cheese
  • ½ cup finely chopped fresh basil
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ⅓ cup beer
  • 7 tablespoon olive oil

Instructions

For the toppings:

  • Toss the tomatoes and salt in a large bowl.
  • Drain the tomatoes on a paper towel lined plate for 15 minutes. 
  • Combine cheeses and basil in a bowl.

For the Dough:

  • Combine flour, baking powder, sugar, and salt in food processor.
  • With processor running, slowly add beer and and 1 tbs oil and process until dough pulls away from sides and forms a shaggy ball, about 1 minute.
  • Using floured hands, form dough into a tight ball and cover loosely with plastic wrap; let rest for 10 minutes.
  • On a lightly floured surface, divide dough in half. Roll out each half into a very thin 9″ round.
  • Heat 3 tbs oil in a large nonstick skillet over medium heat until just smoking.
  • Transfer 1 dough round to the skillet and cook, poking holes with a fork on any bubbles that form, until bottom is a deep golden brown and crisp, 3 – 4 minutes.
  • Flip dough and sprinkle with half the tomatoes and half the cheese mixture.
  • Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about 5 minutes.
  • Transfer pizza to cutting board. Wipe out pan and repeat with the remaining oil, dough, and toppings.
  • Slice into wedges and serve.

Notes

from Cook’s Country Skillet Suppers

Nutrition

Serving: 1g | Calories: 949kcal | Carbohydrates: 67g | Protein: 26g | Fat: 64g | Saturated Fat: 15g | Polyunsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 2045mg | Fiber: 5g | Sugar: 9g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Reader Interactions

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    Recipe Rating




  1. Katrina @ In Katrina's Kitchen says

    October 24, 2012 at 7:47 am

    This dough is rockng my world! Must try!

    Reply
  2. Erin @ The Spiffy Cookie says

    October 24, 2012 at 8:30 am

    Mmm yes I must make these. Even though I am cooking for one more days, cooking for two recipes are great because I love having leftovers for lunch the next day. But when I make something like soup with 8-10 servings I am hating it by the time I finish the last serving of leftovers. Therefore, I've been trying to half any recipe that I possibly can while making them. Too many leftovers in the fridge haha.

    Reply
    • Mike Wascher says

      October 24, 2012 at 9:17 am

      I know lots of folks in this situation that cook a large piece of meat or a big pot of whatever on the weekend and "eat on it all week". The best of meals would become boring. And I hate that phrase, I always think of a dog endlessly gnawing a favorite old bone! Many of these people are smart & well-educated, but seem to go brain-dead in the kitchen.

      * Adapt recipes. People, you learned about fractions in grade school!
      * Buy family packs for the savings & repackage. Knife skills aren't that hard!
      * Re-purpose -- leftover roast duck & duck broth will become duck & mushroom risotto tonight..

      Reply
  3. RavieNomNoms says

    October 24, 2012 at 9:11 am

    Seriously, cooking fro 2 can be realllly hard. This pizza looks perfect, however I am sure Patrick would polish it all off himself haha

    Reply
  4. amanda @ fake ginger says

    October 24, 2012 at 11:51 am

    That dough looks really good. Now I want pizza.

    Reply
  5. sara says

    October 24, 2012 at 3:35 pm

    Love this idea-the dough looks great! 🙂

    Reply
  6. ping says

    October 24, 2012 at 8:29 pm

    Looking forward to more of "cooking for two" recipes. Many days of those for me. It took me awhile to realize we eat a heck of a lot more than most folks because of the difficulty of cooking that small an amount 🙂
    I love skillet pizzas! (I also reheat leftover pizzas in a skillet. Makes it nice and crisp). And this seems like an easy, quick recipe. Looks great too! Definitely trying this one real soon! Thanks!

    Reply
  7. Cassie says

    October 24, 2012 at 9:55 pm

    Skillet pizza is so brilliant. This sounds amazing!

    Reply
  8. Stephanie @ Eat. Drink. Love. says

    October 24, 2012 at 11:58 pm

    Love this idea! And no yeast? Love it even more!

    Reply
    • Grace says

      October 25, 2012 at 11:29 am

      Stephanie, there is yeast. It's in the beer.

      Reply
  9. All That's Left Are The Crumbs says

    October 25, 2012 at 1:38 am

    Yum! I am going to double this for the four of us - or maybe more because I think I may need it since this looks so good.

    Reply
  10. Dixya @ Food, Pleasure and Health says

    October 26, 2012 at 10:31 am

    I am always looking for dinner for two and this is one quick way of enjoying pizza. this sounds delicious

    Reply
  11. Angie@Angie's Recipes says

    October 27, 2012 at 6:18 am

    Love thin crust! Never prepared skillet pizzas before...a brilliant idea.

    Reply
  12. jaime @ sweet road says

    October 27, 2012 at 4:30 pm

    Yum! I haven't tried cooking pizza in a skillet, but it sounds like a great idea. I'm sure it works similarly to a pizza stone since it is also pretty heavy and well insulated.

    Reply
  13. Trish says

    October 27, 2012 at 4:53 pm

    This looks great! I am going to try with whole wheat flour.

    Reply
  14. Melissa says

    October 27, 2012 at 7:46 pm

    This looks so good! Great photography skills, too. Is there anything I could substitute for the beer?

    Reply
    • Kita says

      October 29, 2012 at 1:56 pm

      Sadly, I don't believe so. The beer is acting as a substitute to traditional yeast. Though, Im sure if you made a small portion of regular pizza dough and rolled it thin, it would work in the same way for this one.

      Reply
  15. Addiyn says

    October 29, 2012 at 1:46 pm

    This pizza looks SO good! It's my favorite type! I must try and make this. For two is perfect! Yummy!

    Reply
  16. Kimberly says

    November 08, 2012 at 3:43 pm

    Yum! Can you use something inplace of the beer?

    Reply
  17. Ruby @ The Ruby Red Apron says

    November 09, 2012 at 12:21 pm

    Just saw your pizza at tastespotting and had to check it out! It looks delicious! I make skillet pizzas frequently. They're really easy and taste better than the frozen pizzas. Anyway, I'm copying this recipe down for sure!

    Reply
  18. John @ Garage Gyms says

    May 02, 2014 at 11:47 am

    Pizza in a skillet, never have I ever... Looks fantastic though. Pizza is an easy sell for me =)

    Reply
  19. Melinda Cross says

    April 06, 2020 at 6:52 pm

    This recipe is awesome!! I followed recipe exactly- very easy!!- and the results were spectacular! I ate the 4 pieces of the one pizza since I couldn’t stop :). DO try this recipe, everyone!! It’s a winner!!

    Reply
  20. Elise says

    May 23, 2020 at 10:33 pm

    Does it matter what type of beer? Wheat, IPA, blonde, stout, etc?

    Reply
    • Kita says

      May 27, 2020 at 2:51 pm

      All types of beer will add a different flavor. I went with a light beer, personally as I didn't want the boldness of an IPA to punch through

      Reply

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