Description
A deliciously crispy pan pizza featuring a blend of aromatic dried herbs, gooey provolone and mozzarella cheese, zesty marinara sauce, and optional pepperoni, all baked to perfection in a cast iron skillet for a golden, crispy crust.
Ingredients
Scale
Pizza Dough
- 1 pound pizza dough, homemade or store-bought
Herb Mixture
- 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
Other Ingredients
- Extra virgin olive oil, for drizzling
- 1 cup shredded provolone cheese
- 1/2 cup shredded whole milk mozzarella
- 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 of the oven and preheat to 450° F. Allow the oven to heat for at least 30 minutes to ensure proper baking temperature.
- Prepare Dough in Skillet: Lightly grease a 10-11 inch cast iron or oven-safe skillet. Place the ball of pizza dough inside, drizzle olive oil over the top, then use your fingertips to gently press the dough out towards the edges of the skillet. Cover the skillet with plastic wrap and allow the dough to rest for at least 30 minutes or up to 2 hours if time permits.
- Mix Herbs and Garlic: In a small bowl, combine dried basil, oregano, thyme, rosemary, crushed fennel seed, red pepper flakes, and chopped garlic. Mix well to blend the flavors.
- Assemble the Pizza: Drizzle olive oil lightly over the rested dough. Sprinkle a spoonful of the herb mixture evenly on top. Add a handful of the shredded provolone and mozzarella cheeses. Spoon dollops of marinara sauce over the cheese without spreading. Top with the remaining cheeses, arrange sliced pepperoni if using, and sprinkle with additional herb mix to taste.
- Bake the Pizza: Place the skillet on the upper oven rack and bake for 10 minutes. Then rotate the skillet and bake for an additional 10 minutes or until the crust edges turn golden and crispy.
- Finish and Serve: Remove the pizza from the oven and sprinkle the top with grated parmesan or asiago cheese. Slice and enjoy your crispy tomato herb cheese pan pizza!
Notes
- Letting the dough rest covered in the skillet allows it to rise and become airy, contributing to a crisp yet tender crust.
- If you don't have a cast iron skillet, use any oven-safe skillet that can handle high heat.
- The herb blend is customizable; adjust the amounts and types of herbs according to your taste preferences.
- For a vegetarian version, omit the pepperoni or substitute with vegetarian sausage or vegetables.
- Drizzling olive oil on the dough before and after adding toppings helps create a crispy, flavorful crust.
- Make sure your oven is fully preheated to ensure the pizza crisps up properly in the pan.
- If you prefer a thicker crust, press the dough less thinly and adjust baking time slightly longer if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 498 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
