Vegan Pizza Orzo Skillet
This 35-minute vegan pizza orzo skillet combines pizza dough pieces with zesty tomato sauce, melty vegan cheese, olives, and pepperoncini for an easy one-pan dinner.
Equipment
- oven-safe skillet
- measuring spoons
- knife
- cutting board
- spatula
- oven
Ingredients
Sauce Base
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 14-ounce can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Toppings
- 1 13.8-ounce tube refrigerated pizza dough cut into 1-inch pieces
- 1 cup shredded vegan mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup sliced pepperoncini peppers
- 2 tbsp fresh basil chopped
Instructions
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the can of crushed tomatoes and add the dried oregano, salt, and pepper. Bring the sauce to a simmer and cook for 3 minutes to allow the flavors to meld.
- Gently place the 1-inch pieces of pizza dough on top of the simmering tomato sauce in a single layer, covering the surface. Do not stir.
- Cover the skillet with a lid and reduce the heat to medium-low. Cook for 12-15 minutes, until the dough pieces are puffed and cooked through.
- Remove the lid and turn on the oven's broiler. Sprinkle the vegan mozzarella cheese evenly over the top of the skillet.
- Place the skillet under the broiler for 2-3 minutes, watching closely, until the cheese is melted and lightly browned.
- Carefully remove the hot skillet from the oven and top with black olives, pepperoncini peppers, and fresh basil. Let it rest for 5 minutes before serving to allow it to set.
Notes
Let it rest for 5 minutes before serving to allow it to set.