Make Your Own Pan Pizza

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Celebrate the weekend with your own pan pizza!

I’ve eaten many tasty pizzas in my time. My favorite style, to date, is probably the pan pizza.

It wasn’t until this summer that I tried my hand at making pan pizza at home. (Tina inspired me.)

I have no idea why it took me so long! I’ve been making homemade pizza for 15 years now. I’ve baked countless loaves of focaccia.

A pan pizza is really just a combination of the two: a thick crust, drenched in olive oil and topped with all kinds of pizza goodness.

I’ve tested this method with various dough recipes (my usual as well as a new whole wheat crust I’m working on) as well as with different kinds of pans. The verdict? I think any pizza dough should work, but nonstick cake pans will work the best. If you decide to use a different kind of baking pan, be sure to oil it generously to prevent sticking.

You can use more oil than I’ve specified, but I am trying to be a little conservative. 😉

To make our pizzas a little more fun, I also used the new Pepperoni Minis from Hormel. The kids love its fun confetti-like appearance on the pizza, and I like it that I can stretch a bag to cover many, many pizzas.

0 from 0 votes
Pan Pizza with Confetti Pepperoni
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Main Course
Cuisine: American
Keyword: pan pizza, pizzas
Servings: 4
Calories: 443 kcal
Author: Jessica Fisher
  1. Preheat the oven to 500°. Place 1 tablespoon olive oil in each of 4 9-inch round cake pans.
  2. Divide the pizza dough into 4 equal portions. Dip each portion in the oil in the pan, flip, and pat until the dough is stretched to cover the bottom of the pan.
  3. Spread 1/4 cup sauce on each pizza crust. Sprinkle with 1/4 the package of pepperoni minis. Layer on other pizza toppings if desired. Cover each pizza with 1/2 cup cheese.
  4. Bake for 10 to 12 minutes or until the crust is crisp and the cheese is melted and brown in spots.
  5. Remove from pan to a cutting surface. Cut and serve.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1 pizza.

Nutrition Facts
Pan Pizza with Confetti Pepperoni
Amount Per Serving
Calories 443 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 13g81%
Cholesterol 74mg25%
Sodium 1173mg51%
Potassium 324mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 644IU13%
Vitamin C 4mg5%
Calcium 297mg30%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. cherie says

    While I prefer thin crust I have some little [6″?] deep dish pizza pans I got at some restaurant supply that were a staple for my kids when they were little. They loved to squish the dough into the pans

    Just wanted to share a thought in case it’s not common in someone else’s neck of the woods – pizza parties here often involve the children [small ones without trouble] making their own pizza – they use disposable pie tins, write names outside with a sharpie and the kids stretch in the dough, top the pies and then they’re baked while they play – would be an easy at home party too [though it would take longer to bake them all than at a pizza parlor LOL]

  2. Susie E says

    We use a tortilla instead of pizza dough when we want a thin and crispy pizza. It makes for a great last minute “panic meal” since most of the ingredients have a long shelf life.

  3. Our favorite pizza is NY style. My husband is from the East coast and you’re against the world if you prefer any other style, lol. After moving to Cali and finding nothing that came close to thin, floppy pies, we decided to make our own. After four years of pizza on Fridays, we’ve perfected the recipe and enjoy two large pies for $4.50 each – a fraction of what it would cost here for one (upwards of $22 each!!).

  4. harriet says

    Maybe a stupid question, but how do you get the pizza out of the cake pan without it tearing or the ingredients sliding off? I wanted to know before I make them.

    • Jessica says

      @harriet, with the nonstick pans, they just lifted out with a spatula, easy peasy. With the other pans, not so easy. Also, I put cheese on last so it kind of “glues” down the toppings.

  5. I was looking through the archives at Tina’s blog a couple of weeks ago when making out my menu, saw the very same post and decided the next pizza night to make pan pizzas too.

  6. claire says

    Trying this on Friday’s pizza night! I love thick crust pizza.

  7. Lindsey Swinborne says

    I do this only I use 1/4 cup butter, melted, and 1/2 t. garlic salt in the butter. Stir and brush the bottom and sides of pan before putting crust down. After topping pizza, go around the edge crust with the butter. YUM!

  8. Carol O. says

    Delicious! I make 4 heart shaped pizza’s from your recipe for Valentine’s day for my family last week. It was a great success!

Share Your Thoughts