Dinner

Cheat’s Frying Pan Margherita Pizzas Recipe

ByJack Voss November 23, 2025November 23, 2025

Introduction

These cheat’s frying pan margherita pizzas are a quick and easy way to enjoy a classic favorite using leftover dough. With a simple tomato sauce, fresh mozzarella, and basil, they deliver delicious flavor without the need for a hot oven or long preparation.

A round pizza with golden brown crust is topped with a layer of bright red tomato sauce, scattered melted white mozzarella cheese forming soft patches, and fresh green basil leaves placed on top. It is cut into six slices, with four slices grouped on a white wooden board around an old pizza cutter with a wooden handle, showing bits of sauce stuck on the blade. One slice sits on a white speckled plate, accompanied by a few green arugula leaves. The scene is set on a white marbled surface with some scattered basil leaves and green salad visible around the main items. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

227g can 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 about 15 minutes until the sauce thickens.
Step 2: Divide the leftover dough into two equal pieces. On a lightly oiled surface, roll each piece into a 20cm circle, rubbing both sides with a little olive oil to prevent sticking and encourage browning.
Step 3: Heat an ovenproof skillet, griddle, or frying pan over high heat until very hot. Preheat your grill to high as well.
Step 4: Carefully place one dough circle into the hot pan and cook for 5 minutes, allowing the base to develop a golden crust.
Step 5: Spread half of the thickened tomato sauce evenly over the dough, then scatter half of the torn mozzarella on top.
Step 6: Transfer the pan under the hot grill and cook for 3-4 minutes until the cheese melts and the dough is cooked through with a dark golden crust.
Step 7: Remove the pizza and repeat the process with the second dough circle and remaining toppings.
Step 8: Scatter fresh basil leaves over both pizzas before serving. Serve with a green salad or your choice of sides.

Tips & Variations

Use fresh rosemary if available, but dried rosemary can also be substituted—just reduce the amount to avoid overpowering the sauce.
If you don’t have leftover dough, store-bought pizza dough or even store-bought naan bread can work as a quick substitute.
For extra flavor, drizzle a little balsamic glaze over the finished pizza just before serving.
Swap mozzarella for burrata or a mix of mozzarella and parmesan for a richer cheese topping.

Storage

These pizzas are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm them in a hot skillet or under the grill to keep the crust crisp and the cheese melted.