This Pan Pizza bakes up with a crisp golden crust, melty mozzarella, and plenty of savory pepperoni in every bite. Made in a cast-iron skillet, it’s a simple homemade favorite that’s perfect for pizza night.
Holly’s Recipe Highlights: Pan Pizza
Flavor: Rich and cheesy with a buttery, crisp crust, tangy pizza sauce, and savory pepperoni in every bite.
Why Make It: This cast-iron pan pizza is perfect for an easy pizza night with a thick, crispy crust. It has all the flavor of takeout, without the hassle of a full sheet pan or delivery.
Serving Suggestions: Serve with a classic Caesar salad, an easy Italian salad, or your favorite vegetable side.
Total Time: 50 Mins Servings: 4 Cooking Method: Baked
Ingredient Notes for Pan Pizza
- Pizza Dough: For the best pizza crust, use a 10 to 12 ounce ball of homemade pizza dough in a 10-inch skillet and let it rest if it’s cold so it stretches out nice and easy.
- Oil: Olive oil is the secret to that golden, crispy, almost fried pan pizza crust, so be sure you coat the bottom and sides of your skillet well.
- Pizza Sauce: Use a thicker homemade pizza sauce so your crust stays crisp and doesn’t get soggy, and just a light layer is all you need, so the dough can bake up perfectly.
- Cheese: Low-moisture, shredded fresh mozzarella is the best choice because it melts beautifully and keeps your pan pizza from getting watery on top. Or replace it with provolone or an Italian blend.
- Pepperoni: Pepperoni is a classic topping that brings tons of flavor, but you can always skip it if you prefer a simple cheesy pan pizza instead.
- Variations:
- Feel free to swap the pepperoni for cooked sausage, mushrooms, olives, bell peppers, or jalapeños.
- Use pesto, white sauce, or crushed tomatoes instead of pizza sauce.
- Finish it off with red pepper flakes, fresh basil, or homemade Italian seasoning for extra flavor.
How to Make a Pan Pizza
- Stretch or roll the pizza dough and place it in an oiled skillet. Let it rise.
- Spread the pizza sauce over the dough.
- Top with shredded mozzarella.
- Then top with pepperoni and parmesan cheese, and bake.
Save Every Slice
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Reheat in a skillet over low heat or in a hot oven or air fryer to bring back the crisp crust.
Pizza Night Favorites
Did you enjoy this Pan Pizza Recipe? Leave a comment and rating below.
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Add 1½ tablespoons of olive oil to a 10-inch cast-iron skillet and swirl it around to coat the sides.
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Stretch or roll out the pizza dough into a 10-inch circle. Transfer into the oiled skillet.
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Preheat oven to 475℉.
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Let the dough sit out for 30 minutes in a warm area (such as near the preheating oven).
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Spread pizza sauce over the dough, leaving a ¼-inch border around the edges. Top with mozzarella, pepperoni slices, and parmesan cheese.
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Bake pizza for 15 to 20 minutes until crisp.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Calories: 175 | Carbohydrates: 2g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 442mg | Potassium: 102mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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