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.

A round pizza is sliced into six pieces on white parchment paper over a white marbled surface. The pizza has a thin golden brown crust with a slightly crispy texture. The base layer is bright red tomato sauce, topped with melted, golden-yellow cheese that stretches between the slices. Scattered on top are dark brown pepperoni slices with a slight shine. Fresh green oregano leaves are placed on some slices as garnish. A few small piles of red pepper flakes are sprinkled on the pizza and the parchment. Two small white bowls with red pepper flakes sit near the top right of the pizza. The lighting highlights the sizzling texture of the cheese and pepperoni, making the pizza look hot and fresh. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Herb Tomato Pan Pizza Recipe
Top Tip
How to Serve Crispy Herb Tomato Pan Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Herb Tomato Pan Pizza Recipe

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.

The image shows several slices of pepperoni pizza on a white marbled surface, with melted cheese stretched between the separated slices. The pizza has a thin crust base that is golden brown around the edges. On top of the crust is a layer of chunky red tomato sauce with patches of melted creamy white and orange-yellow cheese spread unevenly. Round, dark reddish-brown pepperoni slices are scattered on top, some slightly curled and crisp on the edges. Small green herb leaves are placed on the pizza, adding a fresh contrast. The surface of the pizza is sprinkled with coarse grated cheese or seasoning that looks like parmesan or garlic bits. The overall look is hot, cheesy, and inviting. photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of a smooth ball of fresh pizza dough, a small pile of bright red sliced pepperoni, a handful of shredded provolone cheese, a small heap of shredded whole milk mozzarella, grated parmesan cheese in a small mound, a small white bowl filled with vibrant red marinara sauce, a small white bowl of extra virgin olive oil, a neat pile of chopped fresh garlic cloves, a small white bowl containing a mix of dried basil, oregano, thyme, rosemary, crushed fennel seed, and red pepper flakes, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use fresh herbs instead of dried in this Crispy Herb Tomato Pan Pizza Recipe?

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.

What’s the best pan to use for this pizza?

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.

Can I make the dough ahead of time?

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.

How do I keep the crust from getting soggy?

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.