There's something incredibly satisfying about biting into a golden, crackling crust topped with fragrant herbs and luscious tomato sauce. This Crispy Herb Tomato Pan Pizza Recipe nails that perfect balance of crispy edges and melty cheese, making it a standout in my weekend pizza rotation.
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Why You'll Love This Recipe
What gets me every time with this Crispy Herb Tomato Pan Pizza Recipe is its deliciously crunchy crust paired with an explosion of herbs that smell like summer in Italy. It feels fancy, but honestly, it’s pretty straightforward to make, which I love.
- Crispy Crust: The pan and olive oil method creates this amazing, golden crunch you won’t stop chasing.
- Herby Aroma: A perfectly balanced herb medley brings fragrant depth without overpowering the simple tomato and cheese combo.
- Flexible Toppings: Whether you want pepperoni or a veggie twist, the basics let you make it your own.
- Hands-Off Resting: Letting the dough rest in the pan makes shaping a breeze, even if you’re not a dough expert.

Ingredients & Why They Work
Every ingredient in this Crispy Herb Tomato Pan Pizza Recipe plays a starring role. I’ve tweaked it over time to bring out the earthy, fresh notes of herbs while balancing the richness of the cheeses and tang of the tomato sauce. Here’s why these ingredients are my go-to picks:

- Pizza dough: Whether homemade or store-bought, dough is your canvas – just make sure it’s fresh for best rise and texture.
- Dried basil: Adds a sweet, peppery background note that pairs beautifully with tomato.
- Dried oregano: Classic Italian flavor that brings herbal brightness to every bite.
- Dried thyme: Offers a subtle earthiness that deepens the herb mix without being overpowering.
- Dried rosemary: Its piney aroma gives a lovely contrast against the melty cheese.
- Crushed fennel seed: Adds a slight sweetness with a hint of anise, which lifts the flavor profile in a unique way.
- Red pepper flakes: Just the right touch of heat to keep things lively without burning your throat.
- Garlic (chopped): Fresh garlic brings sharpness that blends into the background once baked but keeps the spirit up.
- Extra virgin olive oil: For both flavor and to crisp the crust—you want a quality oil here.
- Shredded provolone cheese: Provides a smoky, mild richness that melts beautifully.
- Whole milk mozzarella: Gooey, stretchy, and melting – the pure comfort cheese.
- Marinara sauce: Look for one that’s vibrant and not too sweet to highlight the tomato’s natural tang.
- Pepperoni (optional): A bit of spicy, savory meaty goodness that’s my personal favorite addition.
- Grated parmesan or asiago cheese: For a salty, sharp finish after baking.
Make It Your Way
I love experimenting with toppings and herbs when I’m making this Crispy Herb Tomato Pan Pizza Recipe—trust me, it’s a perfect base to get creative. Feel free to swap herbs or add veggies—you’ll be surprised at how adaptable it is.
- Variation: When I’m feeling a bit smoky, I add a few slices of smoked gouda instead of provolone. It mellows out the herb burst beautifully.
- Vegetarian twist: I often load mine up with sautéed mushrooms and caramelized onions instead of pepperoni, which tastes just as indulgent.
- Heat lovers: Double up on red pepper flakes or add thinly sliced jalapeños for an extra kick.
Step-by-Step: How I Make Crispy Herb Tomato Pan Pizza Recipe
Step 1: Preheat and Prepare
Start by positioning your oven rack in the upper third and preheat to 450°F. Giving the oven a good 30 minutes heats the skillet properly, which is key to that crispy crust I adore. Trust me on this—rushing this step leads to soggy spots, and no one wants that.
Step 2: Shape the Dough in the Skillet
Take your pizza dough ball and gently place it into a lightly oiled 10-11 inch cast iron pan or oven-safe skillet. Drizzle a little olive oil on top and use your fingertips to coax the dough all the way to the edges. It might resist at first—just be patient, and don’t stretch too thin to avoid tearing. Cover with plastic wrap and let it rest for at least 30 minutes; this helps the dough relax and puff up a bit for that lovely texture.
Step 3: Mix the Herb Blend
While the dough rests, toss dried basil, oregano, thyme, rosemary, crushed fennel seed, red pepper flakes, and chopped garlic together in a small bowl. This homemade herb blend is what really transforms this pizza from “meh” to memorable—freshness in flakes!
Step 4: Build Your Pizza Layers
Drizzle your rested dough lightly with olive oil, sprinkle a spoonful of the herb mix all over, then add a handful of provolone and mozzarella cheese. Don’t spread the marinara sauce too thin—just a few dollops here and there—it’s about bursts of flavor, not drowning the crust. Finish by layering the remaining cheese, optional pepperoni, and another sprinkle of the herb mix. Feel free to adjust the herb quantity to your liking, I usually go a little heavier for extra aroma!
Step 5: Bake to Crispy Perfection
Slide the skillet onto the upper oven rack and bake for 10 minutes. Then rotate the pan to brown evenly and bake another 10 minutes. You'll want to spot those edges turning golden brown with that irresistible crisp—if you don't see it, bake a few minutes longer, watching carefully. Once out, sprinkle the pizza with grated parmesan or asiago for a finishing salty zing. Slice and enjoy!
Top Tip
I learned over the years that skipping the resting step really hurts the dough’s texture—and that’s a big sigh for me because a good crust is what this whole Crispy Herb Tomato Pan Pizza Recipe is about. Here are four tips that saved my pizza game:
- Preheat Pan Thoroughly: Make sure your skillet is hot before the dough goes in. It gives you that immediate sizzle and crust crunch.
- Be Patient with the Dough: Let it rest covered—it softens and stretches easily, preventing tears and uneven crust.
- Dollop Tomato Sauce Sparingly: Too much sauce can weigh the crust down and make it soggy; less is more here.
- Rotate Mid-Bake: Your oven might have hot spots, so turning your pizza halfway ensures even browning all around.
How to Serve Crispy Herb Tomato Pan Pizza Recipe

Garnishes
I always finish this pizza with a sprinkle of fresh basil leaves and a drizzle of good-quality olive oil right before serving. Sometimes, a pinch of flaky sea salt on top boosts that flavor punch even more. It’s those little touches that make it feel extra special.
Side Dishes
For sides, I like pairing this pizza with a simple arugula salad dressed with lemon and olive oil—the peppery greens cut through the cheesy richness perfectly. Roasted garlic broccoli or a light caprese salad are also fantastic companions.
Creative Ways to Present
One time for a cozy gathering, I sliced the pizza into small squares and served it on a wooden board with fresh herb sprigs for decoration. It made a fun finger-food spread that looked inviting and rustic. You could also try serving individual mini pan pizzas in small skillets for a charming twist.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pizza slices in an airtight container in the fridge for up to 3 days. To keep the crust from getting too soggy, I lay parchment between slices and avoid stacking them too tightly. Reheating carefully is key to maintaining that crispness.
Freezing
This pan pizza freezes surprisingly well! I bake a full pizza, cool it completely, then cut into slices. I wrap each slice tightly in plastic wrap and place them in freezer bags. When you want pizza night, just thaw in the fridge overnight and reheat – still tastes delicious!
Reheating
To reheat, I preheat a skillet on medium heat and pop in the slice, covering it loosely to melt the cheese without drying the crust. This revives the crisp edge much better than microwaving. Alternatively, a hot oven bake for 7-8 minutes works well, too.
Frequently Asked Questions:
You absolutely can! Fresh herbs can add a brighter, more vibrant flavor, especially if you add them after baking. However, dried herbs are great for mixing into the dough topping as they withstand baking heat better and infuse the pizza more evenly.
I recommend using a well-seasoned cast iron skillet or any oven-safe pan that’s heavy with a thick bottom. This ensures even heat distribution to get that coveted crispy bottom and edges. Avoid thin pans as they can cause uneven baking.
Absolutely! You can prepare the dough the night before and refrigerate it. This slow fermentation actually boosts the flavor and texture. Just make sure to bring the dough to room temperature before shaping it in the pan.
The key is to preheat your oven and pan well before adding the dough and not to overload the pizza with too much sauce or toppings that release moisture. Also, using olive oil underneath the dough helps crisp it up. Finally, baking on the upper rack ensures the top doesn’t get soggy while the bottom crisps up.
Final Thoughts
This Crispy Herb Tomato Pan Pizza Recipe is truly one of those dishes I always recommend to friends looking to up their pizza game without fuss. Its crispy crust, herbaceous punch, and melty cheese combo are just so inviting and comforting—a real joy to make and eat. Next time you’ve got a pizza craving, keep this recipe handy. You’ll thank yourself for that crackerjack crunch and herby aroma that simply can’t be beat.
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Crispy Herb Tomato Pan Pizza Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Crispy Tomato Herb Cheese Pan Pizza features a homemade or store-bought dough baked in a cast iron skillet to achieve a perfectly crispy crust. Infused with a fragrant blend of dried herbs and garlic, layered with rich provolone and mozzarella cheeses, marinara sauce, optional pepperoni, and finished with grated parmesan or asiago cheese. A delicious, easy-to-make pizza perfect for a hearty meal.
Ingredients
Pizza Dough and Herbs
- 1 pound pizza dough, homemade or store-bought
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- ½ teaspoon crushed fennel seed
- ½ teaspoon red pepper flakes
- 1-2 cloves garlic, chopped
Toppings and Finish
- Extra virgin olive oil, for drizzling
- 1 cup shredded provolone cheese
- ½ cup shredded whole milk mozzarella cheese
- ½ cup marinara sauce
- 3 ounces pepperoni, sliced (optional)
- ½ cup grated parmesan or asiago cheese
Instructions
- Preheat Oven: Position the oven rack in the upper third and preheat the oven to 450° F. Allow it to heat for at least 30 minutes to ensure an evenly hot environment for baking.
- Prepare Dough: Lightly grease a 10-11 inch cast iron or oven-safe skillet. Place the ball of pizza dough in the skillet and drizzle olive oil over it. Use your fingertips to gently push the dough out to nearly the edge of the skillet. Cover with plastic wrap and let it rest for at least 30 minutes or up to 2 hours if time allows.
- Mix Herbs: In a small bowl, combine dried basil, oregano, thyme, rosemary, crushed fennel seed, red pepper flakes, and chopped garlic to create the herb mixture.
- Assemble Pizza: Drizzle the rested dough lightly with olive oil and sprinkle a spoonful of the herb mixture over it. Add a handful of provolone and mozzarella cheeses, then drizzle the marinara sauce in spots over the cheese without spreading. Add the remaining cheeses on top, followed by the optional pepperoni slices and a sprinkle of the remaining herb mix according to your taste.
- Bake Pizza: Place the skillet on the upper oven rack and bake for 10 minutes. Rotate the skillet for even cooking and bake for another 10 minutes or until the crust edges are crispy and golden brown.
- Finish and Serve: Remove the pizza from the oven and sprinkle additional grated parmesan or asiago cheese on top. Slice and enjoy your crispy tomato herb cheese pan pizza.
Notes
- For best results, use a well-seasoned cast iron skillet to prevent sticking and to achieve a crispy crust.
- If you prefer a spicier pizza, increase the red pepper flakes to 1 teaspoon.
- Marinara sauce is added by drizzling and not spreading to avoid soggy crust.
- Letting the dough rest covered in the skillet promotes better dough development and crispiness.
- You can omit pepperoni for a vegetarian version or substitute with your favorite toppings.
- Make sure your oven has fully preheated to 450° F before baking to ensure proper crust texture.
Nutrition
- Serving Size: 1 slice
- Calories: 498 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg


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