Skillet Pizza Dip

This skillet pizza dip is a winner for any noshing party. It's made in a skillet and you can serve it right out of the skillet too if you like. Put your favorite pizza ingredients in and make it your own.

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One Skillet Dip

The best part of this skillet pizza dip is that you bake the dough dippers at the same time as you make the dip AND you do it all in one skillet. After all, who has time for dishes when you’re noshing? I will let you know that it’s pretty important to use a non-stick skillet for this recipe, however, because there is still that one skillet you’ll need to clean up at the end, and cleaning melted cheese off a stainless steel skillet is not much fun. 

Skillet Pizza dip on a red checkered napkin  on a wooden table.

Pull Apart Pizza Dip

The dough dippers in this skillet pizza dip are made of pizza dough. Sure, you can buy a pizza dough at the grocery store if you’re looking for an easy short cut. If you’re game for making your own excellent pizza dough and freezing any that you have left over (or making extra dippers on the side), you really need to try this pizza dough recipe. You’ll be glad you did and you’ll come back to it again and again. You could even make the dough, use some for this skillet pizza dip and use the rest for a white pizza to compliment your noshing or make these sugared dough dippers to finish on a sweet note. 

Fingers pulling a ball of dough out of a skillet full of pizza dip.

Easy Clean Up

Now, believe it or not, with a good non-stick skillet, you can slide the dough dippers and dip right out onto a serving platter. (Try it – you’ll feel like a magician!) You can, however, also serve this dip right in the skillet and the cheese will stay gooey and warm for longer. Just remember to put a trivet down on your counter or table and wrap the handle with a towel so no one burns themselves. 

A dough ball with pizza dip being lifted out of a skillet with fingers.

Make Your Own Variation

This recipe falls into one of my favorite categories of recipes – the kind that you can customize to make it your own. If you don’t want pepperoni in the dip, try using cooked sausage or bacon, or go vegetarian and leave the meat out altogether. Try adding some of your favorite pizza ingredients – artichokes, blanched broccoli, cooked mushrooms, or whatever ingredient you love on your pizza. Just remember not to overload the dip and do make sure that slow-cooking ingredients are cooked first. 

Skillet Pizza Dip

  • Prep Time: 20 m
  • Cook Time: 30 m
  • Total Time: 50 m
  • Servings:


  • 8 ounces cream cheese softened
  • cups grated mozzarella cheese divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 pound pizza dough
  • ½ cup pizza sauce
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons diced red and green bell peppers
  • 2 tablespoons sliced olives
  • 2 tablespoons diced or mini pepperoni
  • ½ teaspoon dried oregano
  • olive oil


  1. Pre-heat the oven to 375ºF.
  2. Combine the softened cream cheese and one cup of the mozzarella cheese in a small bowl. Add the Italian seasoning and garlic powder and mix well.
  3. Cut the pizza dough into 16 pieces. Roll each piece into a ball and place the balls around the outside edge of an 11-inch non-stick sauté pan, leaving the center of the pan empty.
  4. Spread the cream cheese mixture into the center of the pan. Spread the pizza sauce on top of the cheese mixture. Top with the remaining ½ cup of mozzarella cheese and grated Parmesan cheese. Scatter the diced peppers, olives and pepperoni on top and sprinkle with the dried oregano.
  5. Brush the dough balls with a little olive oil and bake at 375°F for 30 minutes.
  6. Transfer to a large plate and serve immediately, or wrap the handle with a kitchen towel and serve straight from the hot pan.
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Comments (5)Post a Reply

    1. Hi Jean. You could make this in a cast iron skillet, but if it is raw cast iron, it could be a challenge to clean with the cream cheese mixture in the center – it depends on how well seasoned your pan is. If it is enameled cast iron, no problem.

    1. Hi Norm. I’m afraid I think the buns might get too dark on the bottom and not bake properly in an electric skillet. You really need the all around heat of an oven.

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