Skillet pizza with chopped tomatoes

Skillet pizza with chopped tomatoes

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy



  • 3/4 cup warm water
  • 1 teaspoon instant dried yeast
  • 1/2 teaspoon sugar
  • 2 cups plain flour
  • 1 teaspoon sea salt
  • extra virgin olive oil

Pizza sauce

  • 1 tablespoon extra virgin olive oil
  • 2 shallots (finely chopped)
  • 4 leaves sprigs fresh oregano (picked)
  • Pinch chilli flakes
  • 2 cloves garlic (minced)
  • 1 x 400g can Mutti Polpa Finely Chopped Tomatoes
  • Pinch sea salt


  • 4 leaves kale (stems removed,roughly torn)
  • 1 cup mushrooms (roughly torn)
  • 2 pork sausages (meat squeezed out of their casings)
  • 1/4 cup green olives (pips removed and roughly chopped)
  • 120 g ball mozzarella (roughly torn)
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Skillet pizza with chopped tomatoes: Method


  1. Combine warm water, sugar and yeast into a large bowl and let sit for 5 minutes until foamy.
  2. Add flour and salt to the water and mix with a wooden spoon until the dough starts coming together. Tip the dough onto a floured bench and knead for 1 minute until the dough is smooth.
  3. Clean and dry your bowl, then coat the inside with a drizzle of olive oil. You can just use your fingers for this. Add the dough into the bowl, cover with a tea towel, then leave in a warm, dry place for 1 hour for the dough to rise.

Pizza Sauce:

  1. Meanwhile, make your Pizza Sauce. Add the olive oil to a saucepan on medium heat. Add in the shallots and cook for 5 minutes, or until the onion has softened.
  2. Add in the oregano, chilli and garlic and fry for another 1 minute, until fragrant.
  3. Add the can of Mutti Polpa and the salt. Reduce heat to low-medium and cook for 20-30 minutes until the sauce has reduced and thickened to your liking.


  1. Preheat the oven to 230°C.
  2. Place your skillet over a hob on your stove top on medium-high heat and drizzle in some olive oil, enough to coat the bottom of the skillet. Allow this to heat up while you make your pizza’s.
  3. Divide the pizza dough in half and then roll each of the halves into thin rounds, about 1/2cm thick. Spread over the Pizza Sauce, then apply toppings.
  4. Carefully, move the pizza into the hot skillet. You might need to use a spatula, or another pair of hands to help! If it breaks, or is messy, no worries - this adds to the charm!
  5. Place into the oven and bake for 10-12 minutes, until cheese is melted and the edges of the pizza are golden.
  6. Serve with good sprinkle of sea salt and pepper.

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Also made with: Mutti Polpa

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