Easy Skillet Pizza for Kids Recipe Leave a comment
This easy skillet pizza for kids, a simple mozzarella-and-Parmesan-topped pie, is not only kid-friendly but also easy enough for them to make themselves, with a little supervision.
Adapted from America’s Test Kitchen | The Complete Cookbook for Young Scientists | America’s Test Kitchen, 2021
Mozzarella gives this easy skillet pizza for kids its melty gooey topping while Parmesan adds a cheesy flavor kick. If your pizza dough is cold from the fridge, you can leave it out on the counter for 1 to 2 hours to bring it to room temperature before starting. —America’s Test Kitchen
Easy Skillet Pizza for Kids FAQs
Well, if you’re letting your kid be the chef, I’d suggest asking her. But fun toppings for kids could be sausage, leftover meatloaf, chopped chicken nuggets, or ground turkey or beef mixed with taco seasoning. Really, anything your kid likes.
Yes! You can make the pizza right up to baking it. Instead of slipping it into the oven, simply cover the skillet and refrigerate the pizza for up to a day. When you want to eat, pick up the recipe at step 8 and cook the pizza on the stove and then transfer it to the oven to finish baking. (Then stand back and let the kids get all the glory!)
Easy Skillet Pizza for Kids
This easy skillet pizza for kids, a simple mozzarella-and-Parmesan-topped pie, is not only kid-friendly but also easy enough for them to make themselves, with a little supervision.
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Adjust oven rack to upper-middle position and preheat oven to 500°F (260°C). Use a pastry brush to paint the bottom (not sides) of a 12-inch (30-cm) lidded skillet with 2 tablespoons oil.
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Set a colander in the sink, pour the tomatoes into the colander. Shake the colander and drain well.
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Transfer drained tomatoes to a food processor. Add garlic, vinegar, oregano, salt, pepper, and remaining 1 tablespoon oil. Process mixture until smooth, about 30 seconds.
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Transfer sauce to bowl until ready to use.
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Sprinkle a clean work surface lightly with flour. On the floured surface, use your hands to press dough into a 6-inch (15-cm) circle. Use a rolling pin to roll the dough into a 12-inch (30-cm) circle, rotating dough and re-flouring the counter every few rolls.
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Place rolling pin on bottom edge of dough, then loosely roll dough around rolling pin. Gently unroll dough into skillet. Using your fingertips, push dough into corners of skillet. Use fork to lightly poke surface of dough all over, 10 to 20 times.
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Use a spoon to spread 1/2 cup sauce evenly over dough, leaving a 1/4-inch (6-mm) border around edge. Save any remaining sauce for another use. Sprinkle mozzarella and Parmesan cheese in an even layer over sauce.
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Cover the skillet with a lid and cook pizza over medium heat for 5 minutes. Remove from the heat and carefully remove the lid.
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Transfer uncovered skillet to the oven and bake until crust and cheese are spotty brown, about 10 minutes.
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Use oven mitts to remove skillet from oven and place on cooling rack (skillet handle will be VERY hot). Place oven mitt on skillet handle, so you remember handle is HOT, and let pizza cool in pan for 5 minutes.
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Use a spatula to slide pizza onto cutting board. Slice and serve.
Serving: 1sliceCalories: 251kcal (13%)Carbohydrates: 30g (10%)Protein: 9g (18%)Fat: 11g (17%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 14mg (5%)Sodium: 692mg (30%)Potassium: 115mg (3%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 184IU (4%)Vitamin C: 5mg (6%)Calcium: 124mg (12%)Iron: 2mg (11%)
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Originally published February 4, 2022
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