Dinner

Cheat’s Frying Pan Margherita Pizzas Recipe

ByJake Silas November 22, 2025November 22, 2025

Introduction

These cheat’s frying pan margherita pizzas offer a quick and delicious way to enjoy homemade pizza without a traditional oven bake. Using leftover dough and a simple tomato sauce, you can have a fresh, cheesy pizza ready in minutes.

A small pizza with a golden crust topped with bright red tomato sauce and patches of melted white mozzarella cheese sits on a light wooden board. Five fresh green basil leaves are scattered on top of the pizza and its four slices, each slice showing the same toppings with slight black pepper sprinkled on the cheese. A metal pizza cutter with a light wooden handle rests beside the slices. Below the board, a white plate with one slice of pizza and a few green arugula leaves is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (227g) chopped tomatoes
2-3 tbsp olive oil, plus extra for rolling out the dough
2 garlic cloves, finely chopped
2 rosemary sprigs
Leftover dough from day 6
210g ball of mozzarella, drained and torn
Small handful of basil leaves, to serve
Green salad or sides of your choice, to serve

Instructions

Step 1: In a small saucepan over low-medium heat, combine the chopped tomatoes, 1 tablespoon of olive oil, garlic, and rosemary sprigs. Season with salt and pepper, then simmer gently for 15 minutes until the sauce thickens.
Step 2: Divide the leftover dough into two equal portions. On a lightly oiled surface, roll each piece out into a 20cm circle. Rub both sides of each dough circle with a little olive oil.
Step 3: Heat an ovenproof skillet, griddle, or frying pan over high heat until very hot. Preheat your grill to high.
Step 4: Carefully place one dough circle into the hot pan and cook for 5 minutes. While it cooks, spread half of the tomato sauce over the top and scatter half of the mozzarella evenly.
Step 5: Slide the pan under the hot grill for 3-4 minutes until the cheese melts and the dough is cooked through with a dark golden crust. Repeat the process for the second pizza.
Step 6: Scatter fresh basil leaves over both pizzas just before serving. Enjoy with a green salad or sides of your choice.

Tips & Variations

Use fresh rosemary or substitute with dried oregano for a different herb flavor.
Try adding a sprinkle of chili flakes or drizzle of balsamic glaze for extra zest.
If you don’t have leftover dough, store-bought pizza dough or pita bread can work well as a quick base.
For a gluten-free option, experiment with gluten-free pizza dough or cauliflower crust.

Storage

These pizzas are best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet or oven to keep the crust crispy and the cheese melted. Avoid microwaving if you want to maintain texture.

How to Serve

A pizza with a golden-brown thick crust topped with bright red chunky tomato sauce as the base, melted white mozzarella cheese scattered in soft blobs, and fresh green basil leaves on top; it is placed on a light gray wooden board with three pizza slices cut and arranged beside it. There is a metal pizza cutter with a light wooden handle resting on the board next to the pizza. In the lower part of the image, a white plate with one slice topped similarly with red sauce, white cheese, and basil is partially visible, accompanied by some fresh green leafy salad. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tomato sauce ahead of time?

Yes, the tomato sauce can be prepared up to 3 days in advance and stored in the refrigerator. This saves time when assembling your pizzas.

What can I use if I don’t have a grill?

If you don’t have a grill, you can finish cooking the pizzas in a hot oven at 220°C (425°F) for about 5-7 minutes until the cheese melts and the crust is golden.