Individual Pan Pizza

Individual Pan Pizza

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If you were (or still are) a fan of Pizza Hut’s personal pan pizza, you’ll LOVE this Individual Pan Pizza. It’s a replica without the price. 

Growing up, I LOVED Pizza Hut’s personal pan pizza. When I was in high school we had those cute little individual pizzas in the cardboard boxes, and I really liked those. Unfortunately, because there were so few things I found appetizing in regard to school cafeteria food, I would get sick of them and have to take an individual pizza break.

If you were a kid of the ’90’s you would know what I’m talking about.


Keep in mind I’m not talking about those rectangular pizzas, or the hectagon shaped “Fiestada”. Remember those?? I liked those, too, but they weren’t as good as the round in-the-box pizzas. 

I didn’t really get excited a whole lot as far as school food was concerned, but I loved the pizzas.

I remember I also liked the chicken fingers (I had to dip my bread roll in the mashed potatoes and eat it with the chicken), and sometimes the chili with those crazy big ass grease laden grilled cheeses.

These round pizzas made their debut when I was in high school, and we had a separate counter to buy them from – they weren’t in the regular lunch line.


How Big is a Personal Pan Pizza?

To make an Individual Pan Pizza, I used my 6″ cast iron skillet, which was perfect. The olive oil in the bottom of it makes a nice crust; so don’t skimp on it. Of course, you can add whatever toppings you want.

You can also use a cake pan of the same size, but that great crust comes from a cast iron skillet. Although you can use a pizza stone or pan, you won’t get the same “pan pizza” effect because it will ultimately be flat.

For some reason, there’s something about a plain cheese pizza when they’re small like that. It’s so good, and somehow better than a bigger pizza.

I know, I know, that’s soo not me. I usually want anything and everything on mine, depending on the crust.

The more seasoned your pan is, the better your crust will be. My skillet isn’t very seasoned because I don’t use this size all that much, but it’s still a really good crust. 

Here’s your printable- 

Yield: 1 pizza

Individual Pan Pizza

Individual Pan Pizza
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 1/2 cups warm water
  • 1 package instant yeast
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup olive oil, plus more for drizzling skillet and dough
  • Pizza sauce
  • Mozzarella and Provolone cheeses
  • Italian seasoning


  1. Combine the water and yeast; let sit for about 5-10 minutes, until frothy.
  2. Combine the flour and salt on low in a a stand mixture.
  3. Add olive oil and water/yeast mixture and stir on low until the dough pulls away from the sides; add more flour if too sticky.
  4. Drizzle with olive oil and toss; cover with a towel and let rise for 30 minutes.
  5. Preheat oven to 500 degrees.
  6. Remove about 1/4 of the dough; refrigerate remaining for later uses.
  7. Drizzle cast iron skillet with a little olive oil.
  8. Press the dough into the skillet, pressing the dough up the sides and drizzle with about 1 tsp more of olive oil.
  9. Spoon desired amount of sauce, top with with cheese and sprinkle with Italian seasoning or basil.
  10. Bake for 10-15 minutes; until edges of crust is slightly browning and cheese has melted.


* Nutritional information is not provided because of the inconsistencies in the ingredient measurements.

Did you make this recipe?

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  • Shea
    June 4, 2015 at 6:25 PM

    You’ll love it Krista – Thanks!!

  • Krista
    June 2, 2015 at 9:25 PM

    These look delicious! We do pizza every Friday and I know my kids would love to make their own!

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