Whole-Wheat Skillet Pizza with Roasted Veggies and Basil

Why You’ll Love This Recipe

• Nutty, flavorful whole-wheat crust that cooks fast right in a skillet.
• Deep, sweet roasted tomato sauce made from simple pantry produce.
• Caramelized onions and seasonal veggies bring real restaurant-level depth.
• Flexible: swap in your favorite veg and finish with bright basil and a little heat.

Grocery List

• Produce: Tomatoes (Roma or cherry), garlic, 1 large yellow onion, 1 small zucchini, 1 red bell pepper, cremini mushrooms, fresh basil
• Dairy: Part-skim low-moisture mozzarella, Parmesan (optional)
• Pantry: Whole-wheat flour, all-purpose flour, instant yeast, sugar, fine sea salt, black pepper, olive oil, red chili flakes

Full Ingredients

Quick Whole-Wheat Skillet Dough

• 1 1/4 cups whole-wheat flour (150 g)
• 3/4 cup all-purpose flour (90 g)
• 1 1/4 tsp instant yeast (4 g)
• 1 tsp fine sea salt (6 g)
• 1 tsp sugar (4 g)
• 2/3 cup warm water (105–115°F / 40–46°C; 155–160 g)
• 1 tbsp olive oil (15 ml)

Roasted Tomato Sauce

• 1 1/2 lb ripe tomatoes (Roma or cherry; 680 g), halved
• 4 garlic cloves, peeled
• 1 tbsp olive oil (15 ml)
• 1/2 tsp fine sea salt
• Optional: 1 tsp balsamic vinegar for brightness

Caramelized Onions

• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil (15 ml)
• Pinch of salt
• Optional: 1 tsp balsamic vinegar to deglaze

Seasonal Roasted Vegetables

• 1 small zucchini, sliced into 1/4-inch half-moons
• 1 red bell pepper, sliced into 1/2-inch strips
• 4 oz cremini mushrooms, sliced (115 g)
• 1 tbsp olive oil (15 ml)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For Assembly & Finish

• 1 1/2 tbsp olive oil (for skillet)
• 6 oz part-skim low-moisture mozzarella, shredded (170 g)
• 2 tbsp grated Parmesan (optional; 10 g)
• 1/2–3/4 cup roasted tomato sauce (from above)
• 1/2 cup caramelized onions (from above)
• 1 1/2 cups roasted vegetables (from above)
• 1/4 cup fresh basil leaves, cut into ribbons
• 1/4 tsp red chili flakes (or to taste)

Step-by-Step Instructions

Step 1: Roast tomatoes and vegetables

Heat oven to 450°F (232°C). On one parchment-lined sheet pan, toss tomatoes and garlic with 1 tbsp olive oil and 1/2 tsp salt. On a second pan, toss zucchini, red pepper, and mushrooms with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast both pans for 20–25 minutes. Tomatoes should be blistered and juicy; vegetables should be tender with browned edges. Set aside. If using, splash balsamic over the tomatoes right on the pan.

Step 2: Caramelize the onions

While the oven works, heat 1 tbsp olive oil in a skillet over medium-low. Add sliced onion and a pinch of salt. Cook, stirring every few minutes, until deeply golden and jammy, 20–25 minutes. If the pan dries, add a teaspoon of water. Deglaze with 1 tsp balsamic if you like. Remove from heat.

Step 3: Make the quick whole-wheat dough

In a mixing bowl, whisk together whole-wheat flour, all-purpose flour, instant yeast, sugar, and salt. Add warm water and 1 tbsp olive oil. Mix until a rough dough forms, then knead in the bowl or on a lightly floured surface for 2–3 minutes until smooth. Cover and rest until puffy, 20–30 minutes (the roasting window is perfect for this).

Step 4: Blend the roasted tomato sauce

Transfer the roasted tomatoes and garlic (and any pan juices) to a blender or food processor. Pulse into a rustic sauce; you should have about 1 to 1 1/4 cups. Taste and adjust salt. Set aside 1/2–3/4 cup for the pizza and reserve the rest for dipping or another use.

Step 5: Preheat the skillet and shape the dough

Set a 12-inch cast-iron skillet over medium-high heat for 3 minutes. Add 1 1/2 tbsp olive oil and swirl to coat the bottom and sides. Turn the dough into the oiled skillet and, with oiled fingers, press and stretch it to the edges. Cook on the stovetop for 2–3 minutes, until the bottom just begins to set and small bubbles appear.

Step 6: Top the pizza

Reduce heat to medium. Spread 1/2–3/4 cup roasted tomato sauce over the dough, leaving a 1/2-inch border. Scatter mozzarella evenly, then dot with caramelized onions and the roasted vegetables. Sprinkle Parmesan if using.

Step 7: Broil to finish and garnish

Move the skillet to the oven and switch to Broil (High). Position the rack so the pizza is about 6 inches from the element. Broil 4–6 minutes, until the cheese is bubbling and browned in spots and the crust is deep golden. No broiler option: bake at 500°F (260°C) for 8–10 minutes. Cool 2 minutes, then shower with basil and a pinch of chili flakes. Slice and serve.

Pro Tips

• Whole-wheat flour absorbs more water; if your dough feels stiff, knead in 1–2 tsp warm water until supple.
• Keep tomatoes and vegetables on separate pans so excess tomato juices do not steam the vegetables.
• Cast-iron matters: preheating the pan and using enough oil gives you a crisp, frico-like edge.
• Broiler height is key; too close and the top scorches before the crust finishes. Aim for 6 inches from the element.
• Let it rest 2 minutes before slicing so the cheese sets and the crust stays crisp.

Variations

• Autumn harvest: swap zucchini and peppers for roasted delicata squash and red onion; finish with sage instead of basil.
• White pie: skip the tomato sauce; spread 1/2 cup ricotta seasoned with salt, pepper, and lemon zest, then add onions, veggies, and mozzarella.
• Spicy arrabbiata: stir 1/4–1/2 tsp chili flakes into the roasted tomato sauce for extra heat.

Storage & Make-Ahead

Sauce: Refrigerate up to 5 days or freeze up to 2 months. Caramelized onions: refrigerate up to 1 week. Roasted vegetables: refrigerate 3–4 days. Dough: make ahead and cold-proof in the fridge up to 24 hours; bring to room temp 45–60 minutes before shaping. Leftover pizza: refrigerate in an airtight container up to 2 days. Reheat in a lightly oiled skillet over medium heat with a lid for 3–4 minutes to re-crisp the bottom and melt the cheese, or bake at 400°F (204°C) for 6–8 minutes.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 520 calories; 24 g protein; 51 g carbohydrates; 24 g fat; 7 g fiber; 780 mg sodium. Values will vary based on exact toppings and cheeses used.