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This loaded pizza is for all those deep dish pizza lovers. Filled with pepperoni, onions, peppers, olives, sauce, and three kinds of cheese.
Why this Recipe Works
- The crust turns out perfectly crispy on the bottom but fluffy in the middle.
- It’s super simple and made with store-bought ingredients, including the pizza dough.
- It’s what I call a no-fuss recipe because it’s made in one pan.
- Easy clean up!
Ingredients
Let’s Make Upside Down Skillet Pizza
- Preheat oven to 400°.
- Slice the green bell pepper and onions.
- Heat 1 tablespoon of olive oil in a large 12-inch non-stick skillet.
- Add bell pepper and onion and cook on medium heat for 5 minutes until the vegetables are soft.
- Remove the peppers and onions and set them aside.
- Remove the skillet from the heat.
- Layer the pepperonis on the bottom of the hot skillet.
- Top the pepperoni with onions and peppers.
- Add olives.
- Sprinkle with parmesan cheese.
- Add mozzarella cheese.
- Layer provolone cheese slices.
- Spread pizza sauce over everything.
- Top the pizza with the store-bought pizza dough.
- Tuck in the edges.
- Brush the crust with olive oil.
- Bake for 30-35 minutes until the crust is golden brown.
- Remove the skillet from the oven and let it sit for 20 minutes.
- Run a knife around the inside edge of the skillet between the skillet and the pizza to loosen any stuck-on areas.
- Place a large cutting board or dish on top of the skillet, and slowly invert it. The pizza should fall right onto the board/dish.
- Garnish with fresh basil, slice, and serve.
Krazy Kitchen Mom Tips
- I recommend using a well-seasoned cast-iron skillet for this recipe. If you don’t have a cast-iron skillet, use a non-stick skillet or spray the skillet with non-stick cooking spray.
- The trickiest part of this recipe is getting the pizza out of the skillet. The key is to let it rest for the full 20 minutes before inverting it onto a serving board or plate.
- Be creative with your pizza toppings. Use mushrooms, Italian sausage, black olives, ham, or pineapple.
More KKM Recipes
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Upside Down Skillet Pizza
This loaded pizza is for all those deep dish pizza lovers. Filled with pepperoni, onions, peppers, olive, sauce, and three kinds of cheese.
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Servings: 8 slices
Ingredients
- 1 store-bought pizza crust
- 1 bell pepper
- 1/2 onion
- 25 slices pepperoni
- 1 cup prepared pizza sauce
- 1/2 cup finely grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 6 slices provolone cheese
- 2 tbsp extra virgin olive oil
- fresh basil for garnish
Instructions
- Preheat oven to 400°.
- Slice the green bell pepper and onions into rings or bite-sized pieces.
- Heat 1 tablespoon of olive oil in a large 12-inch no-stick skillet.
- Add bell pepper and onion and cook on medium heat for 5 minutes until the vegetables are soft.
- Remove the peppers and onions and set them aside.
- Remove the skillet from the heat.
- Layer the pepperonis on the bottom of the hot skillet.
- Top the pepperoni with onions and peppers.
- Add olives.
- Sprinkle with parmesan cheese.
- Add mozzarella cheese.
- Layer provolone cheese slices.
- Spread pizza sauce over everything.
- Top the pizza with the store-bought pizza dough.
- Tuck in the edges.
- Brush the crust with olive oil.
- Bake for 30-35 minutes until the crust is golden brown.
- Remove the skillet from the oven and let it sit for 20 minutes.
- Run a knife around the inside edge of the skillet between the skillet and the pizza to loosen any stuck-on areas.
- Place a large cutting board or dish on top of the skillet, and slowly invert it.
- The pizza should fall right onto the board/dish.
- Garnish with fresh basil, slice, and serve.
Notes
Krazy Kitchen Mom Tips:
- I recommend using a well-seasoned cast-iron skillet for this recipe. If you don’t have a cast-iron skillet, use a non-stick skillet or spray the skillet with non-stick cooking spray.
- The trickiest part of this recipe is getting the pizza out of the skillet. The key is to let it rest for the full 20 minutes before inverting it onto a serving board or plate.
- Be creative with your pizza toppings. Use mushrooms, Italian sausage, black olives, ham, or pineapple.
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