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Individual Grill Pan Pepperoni Pizzas

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Individual Grill Pan Pepperoni Pizzas

Individual Grill Pan Pepperoni Pizzas
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Cooking pizza dough in a grill pan makes for an extra-crispy crust. Make sure the pan is hot before adding the dough and you’ll end up with a pizzeria quality crust in minutes.


  • 1 pound frozen pizza dough, thawed
  • 2 tablespoons extra-virgin olive oil
  • 1 cup jarred pizza sauce, divided
  • 12 ounces shredded mozzarella, divided
  • 3 1/2 ounces sliced pepperoni


  • Preheat oven to 275°F.
  • Lightly oil grill pan and heat over medium-high heat until hot.
  • Rub dough with oil, then cut dough into 4 quarters. Working with 1 piece at a time (keep remaining dough covered with plastic wrap), stretch dough into an 8-inch square.
  • Grill dough in grill pan until grill marks appear on bottom side, about 3 minutes. Turn dough over and spread 1/4 cup sauce over dough. Sprinkle a generous 1/2 cup cheese over sauce, then place some of pepperoni on top of pizza. Cover grill pan and continue to cook until cheese is melted and dough is cooked through, about 3 minutes more. Transfer pizza to a large baking sheet and keep warm in oven while making remaining pizzas.
  • Repeat with remaining 3 pieces of dough, remaining sauce, cheese, and pepperoni.