Looking for a simple back-to-school meal? This Loaded White Pesto Pizza made in a skillet is always a crowd-pleaser and easy to customize to your family’s tastes.
This Loaded White Pesto Pizza in a skillet is a fast, satisfying recipe that works for back-to-school nights or any busy evening. It comes together quickly, can be made mostly in one pan, and is perfect for customizing with your favorite toppings. Below are tips for preparing and meal-prepping to save time during the week.
Can I use different toppings?
Yes — this pizza is meant to be adapted. Use whatever your family prefers. If you want ideas, try mixing vegetables, different sausages or cured meats, or swap cheeses to change the flavor profile. Experimenting with toppings makes the skillet pizza versatile and fun.
Why this skillet pizza is great for back-to-school
There are several reasons this Loaded Skillet White Pesto Pizza is ideal for busy school nights. First, it’s cooked mainly in one skillet, meaning fewer dishes and faster cleanup. Depending on your toppings, you can prepare everything in the same pan. I often use a second pan to pre-cook meats like bacon or sausage, but it’s optional.
Second, the pizza comes together very fast — dinner can be ready in roughly 20 minutes. For hectic afternoons and evenings, being able to get a hot, homemade meal on the table quickly is a big advantage.
This version uses leftover kielbasa and bacon, along with baby spinach, green pepper, mushrooms, and black olives. All of those toppings sit on a creamy white pesto (an alfredo-garlic-pesto-style) sauce, which gives every bite a rich, savory finish.
For convenience I used a store-bought round pizza crust, but you can certainly make dough from scratch or try a cauliflower crust if you prefer a lower-carb option. If you use raw dough, you simply start cooking it directly in the skillet before adding sauce and toppings.
Because the dough cooks in the skillet, the whole pizza took about 15–20 minutes from start to finish in our kitchen. If you like a crispier crust, leave it a minute or two longer; for a softer crust, reduce the final cook time.
Meal prep and prep-ahead tips
To save time on busy nights, prep toppings ahead. Chop vegetables, cook and slice meats, and store them in airtight containers in the refrigerator. Leftover cooked meats are perfect for topping pizzas.
If you use frozen pre-cooked ingredients, thaw them first and pat dry to remove excess moisture. Refrigerated pre-cooked ingredients can be placed on the pizza directly, but you may need to cover the skillet and cook an extra minute or two to heat everything through.
Remember: The sauce and toppings are fully customizable. In spring we made an asparagus-and-ham version that was excellent — feel free to rotate ingredients with the seasons and your cravings.
You can freeze finished pizzas. Let the pizza cool completely, place it on a flat surface in the freezer until solid, then wrap tightly in foil or plastic wrap and store for up to three months. To reheat from frozen, bake at about 425°F for roughly 10–12 minutes, adjusting time to your oven and desired crust crispness.
Want a bite?
If you enjoy skillet cooking, try pairing this pizza with simple sides or check other one-pan meals for inspiration. Skillet dishes are a great way to keep dinner quick, flavorful, and low-stress.
Recipe for Loaded Skillet White Pesto Pizza
Loaded White Pesto Pizza in a Skillet
Nicole Cook
Ingredients
- 1 pizza crust
- 1 tablespoon olive oil
- 1 cup white pesto sauce (store-bought or homemade)
- 1 cup kielbasa sausage, sliced
- 3 strips bacon, cut into smaller pieces
- 1 small green bell pepper, sliced
- 1/2 cup baby spinach
- 1/4 cup sliced mushrooms
- 1/4 cup black olives
- 1–2 cups shredded cheese (Provel, mozzarella, or your favorite)
Instructions
- Gather your sauce and toppings. If any toppings need to be cooked first (like raw sausage or bacon), cook them and set aside.
- Heat a skillet over medium-high and coat lightly with olive oil.
- Place the round pizza crust in the skillet and cook 1–2 minutes until bubbles begin to form. Flip the crust with a spatula. Immediately spread the white pesto sauce over the cooked side, then add a generous layer of cheese and arrange your toppings. Add a bit more cheese to help hold toppings in place, if desired.
- Cover the skillet with a lid and reduce heat to medium. Cook 4–5 minutes, check the bottom for a golden color, and continue a little longer if you prefer a crispier crust.
- The pizza is done when the cheese is melted and the bottom is golden brown.
- Remove from heat, transfer to a cutting board, let rest 2–3 minutes, slice, and serve.
Nutrition Facts
Carbohydrates: 28 g |
Protein: 15 g |
Fat: 31 g