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
Scale
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
- 1/2 teaspoon crushed fennel seed
- 1/2 teaspoon red pepper flakes
- 1-2 cloves garlic, chopped
Toppings and Finish
- Extra virgin olive oil, for drizzling
- 1 cup shredded provolone cheese
- 1/2 cup shredded whole milk mozzarella cheese
- 1/2 cup marinara sauce
- 3 ounces pepperoni, sliced (optional)
- 1/2 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
