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Skillet Grandma Pie

Skillet Grandma Pie with Parmesan-Kale Salad

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Recipe Details


In this Popular Recipe, Chef Elana makes the “grandma pie” technique super easy to recreate at home. If you haven’t tried this crispy, saucy specialty, this is your moment. Similar to the kind of pizza you'd enjoy in an Italian nonna's home, it features a thin, crispy crust topped with plenty of cheese, crushed tomato, chopped garlic, and olive oil, baked in a sheet pan or skillet until golden and gooey. We're smothering ours with mozzarella, provolone, and Parmesan, because you can never have too much cheese.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 890
  • Protein 30g
  • Total Carb 98g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    12 ounces
    pizza dough
  • crushed tomatoes
    1 can
    crushed tomatoes
  • dinosaur kale
    6 ounces
    dinosaur kale
  • lemon
  • garlic
    1 clove
  • Dijon mustard
    1 packet
    Dijon mustard
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • shredded mozzarella and provolone cheese blend
    3 ounces
    shredded mozzarella and provolone cheese blend
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium ovenproof pan

Cooking Steps

  1. Simmer tomato sauce

    Simmer tomato sauce

    Preheat oven to 450ºF. Remove pizza dough from bag and let soften at room temperature. In a medium ovenproof pan, heat crushed tomatoes over high heat (we love using cast iron, but any ovenproof pan will do the trick). Bring to a boil, then reduce heat to medium and cook until thickened, 10-12 minutes. Season with salt and black pepper as desired. Transfer tomato sauce to a bowl and wipe pan clean for Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While sauce simmers, rinse kale and pat dry with paper towel, then thinly slice leaves, discarding stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. Halve lemon. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. 

  3. Make Parmesan-kale salad

    Make Parmesan-kale salad

    In a large bowl, whisk together mustard, juice of 1 lemon, garlic paste, 2 tablespoons olive oil, ⅛ teaspoon salt, and black pepper as desired. Gently stir in half of Parmesan, then add kale and toss to coat. Set aside to marinate until ready to serve.

  4. Prepare dough

    Prepare dough

    Using your hands, stretch and shape dough into a circle about the same size as your ovenproof pan. Heat 1 tablespoon olive oil in pan from sauce over medium heat. Working very carefully, add dough, stretching to fill pan. Increase heat to medium high. Cook, without flipping, until bubbles form on top and bottom is golden, about 5 minutes. Remove pan from heat. 

  5. Assemble grandma pie

    Assemble grandma pie

    Brush 1 teaspoon olive oil over dough in pan, being sure to coat edges, and season with ¼ teaspoon salt and black pepper as desired. Sprinkle over mozzarella and provolone, then dollop over tomato sauce (the reverse layering of cheese, then sauce is what makes this pie so special!). Sprinkle over crushed red pepper (skip or use half for less heat).

  6. Bake grandma pie and plate

    Bake grandma pie and plate

    Transfer grandma pie to oven and bake until crust is golden and cheese is melted, about 20 minutes (this is a great time to relax with a glass of wine). Let cool for about 5 minutes, then transfer to a cutting board and cut into slices. Serve with Parmesan-kale salad. Sprinkle over remaining Parmesan and dig in!

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