There’s something undeniably irresistible about a pizza that’s golden, crisp at the edges, and bursting with fresh herb flavors. This Crispy Herb Tomato Pan Pizza Recipe hits all those notes, delivering a perfect harmony of crispy crust, rich tomato sauce, and aromatic herbs that make every bite a delight. I can’t wait for you to try it and see why it’s become a favorite in my kitchen.
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Why You'll Love This Recipe
This recipe is one that truly feels special yet surprisingly simple. The way the herbs mingle with the crispy pan-baked crust and the bright tomato sauce is just magic. I think what hooks me most is how this pizza has that cozy homemade vibe but still manages that restaurant-level crispiness.
- Perfectly Crispy Crust: Baking in a cast iron skillet gives the crust a beautifully crunchy edge every time.
- Fresh Herb Explosion: A blend of dried herbs and garlic infuse the pizza with bursts of flavor that elevate simple ingredients.
- Layered Cheese Blend: Combining provolone and whole milk mozzarella melts into a luxurious, gooey topping you’ll adore.
- Friendly to Customization: Pepperoni or no pepperoni, more cheese or extra herbs — you get to make it your own every time.

Ingredients & Why They Work
Each ingredient in this Crispy Herb Tomato Pan Pizza Recipe plays a role in building that satisfying balance between crispiness and flavor. I always recommend picking the freshest dried herbs you can find because they really make the recipe sing. And don’t skip the good olive oil — it’s essential.

- Pizza dough: Homemade is great, but quality store-bought dough saves time and still turns out fantastic crispiness in the skillet.
- Dried basil: Classic herb note that brings sweetness and warmth.
- Dried oregano: Earthy and slightly peppery, it’s pizza essential.
- Dried thyme: Adds an aromatic depth that elevates the sauce and cheese.
- Dried rosemary: Potent herb that enhances the crust’s flavor with piney undertones.
- Crushed fennel seed: A surprising aromatic that adds a subtle anise hint — don’t skip it!
- Red pepper flakes: Adds just the right touch of heat without overwhelming the other flavors.
- Garlic: Fresh garlic chopped finely gives that irresistible savory background.
- Extra virgin olive oil: Drizzle generously for richness and to help crisp the crust in the pan.
- Provolone cheese: Melts beautifully with a mild smoky flavor that complements the mozzarella.
- Whole milk mozzarella: For gooey, luscious melting that pizza dreams are made of.
- Marinara sauce: Choose a good-quality jar or homemade for vibrant tomato flavor.
- Pepperoni (optional): For those who want a classic meaty topping, but you can totally leave it off.
- Parmesan or Asiago cheese: Finishing sprinkle that adds sharp umami and an extra layer of texture.
Make It Your Way
One of the best parts about this Crispy Herb Tomato Pan Pizza Recipe is how easy it is to customize. Personally, I love swapping out pepperoni for sautéed mushrooms or even some roasted veggies to keep it fresh and seasonal. Don’t hesitate to experiment with your favorite toppings.
- Vegetarian Variation: I’ve often replaced pepperoni with caramelized onions and roasted red peppers to delightful effect.
- Spicy Upgrade: For more heat, stir extra red pepper flakes into the marinara before drizzling over the pizza.
- Gluten-Free Option: Try a gluten-free dough or crust mix, and you can still get a decent crisp with a cast iron pan.
- Cheese Swap: Adding a little sharp cheddar with the mozzarella creates a more layered, rich flavor that my family loves.
Step-by-Step: How I Make Crispy Herb Tomato Pan Pizza Recipe
Step 1: Get the oven nice and hot
Preheat your oven to 450°F (230°C) at least 30 minutes before baking. I like to position my rack in the upper third because that’s where the bottom of the skillet crisps best without burning the toppings. Hot oven + hot pan = perfection.
Step 2: Prep the dough in the skillet
Lightly grease your 10–11 inch cast iron or oven-safe skillet, then place your ball of dough inside. Drizzle a bit of olive oil on top and use your fingertips to gently stretch the dough almost to the edges. Don’t worry if it shrinks back a little — that resting step is key. Cover it up and let it rest for at least 30 minutes; this gives the dough a chance to relax and rise slightly, resulting in that lovely airy texture.
Step 3: Mix your custom herb blend
In a small bowl, combine the dried basil, oregano, thyme, rosemary, fennel seed, and red pepper flakes. Toss in the chopped garlic last, so you get bursts of fresh garlic flavor here and there. I usually give it a quick sniff after mixing—it helps me know I’m onto something delicious.
Step 4: Layer it up with love
Drizzle a little olive oil over the dough, then sprinkle a spoonful of your herb blend across the surface. Add a generous handful of provolone and mozzarella, then drizzle the marinara sauce—don’t spread it, just dotted drops so the sauce stays vibrant. Add more cheese on top, your pepperoni if using, and finish with another sprinkle of herbs. It’s a bit like painting flavor on with every layer.
Step 5: Bake to crispy perfection
Bake on the upper rack for 10 minutes, then rotate the pan to ensure even cooking. After another 10 minutes, your crust should be golden and crispy around the edges. Finish with a sprinkle of parmesan or asiago right out of the oven and get ready to enjoy!
Top Tip
I’ve made this Crispy Herb Tomato Pan Pizza Recipe dozens of times, and a few simple tricks always ensure the best result. Here’s what really made a difference for me on that perfect crust and flavor-packed topping.
- Preheat the skillet: Placing your skillet in the oven while it heats up really crisps the dough bottom beautifully.
- Don’t overload with sauce: Drizzle, don’t spread, your marinara or it can make the crust soggy.
- Let the dough rest: Even just 30 minutes of resting helps stretch easier and improves texture dramatically.
- Rotate halfway: Ovens can have hot spots, so rotating helps make sure your pizza cooks evenly.
How to Serve Crispy Herb Tomato Pan Pizza Recipe

Garnishes
I like topping my pizza with fresh basil leaves right after baking—it adds a fresh, bright contrast to the earthy herbs baked in. Sometimes, a drizzle of good-quality balsamic glaze takes the flavor to the next level. If you’re a fan of spice, red pepper flakes sprinkled on top work wonders, too.
Side Dishes
A crisp green salad with a tangy vinaigrette pairs perfectly, cutting through the richness of the cheese. I also love serving it with garlic roasted vegetables or a bowl of homemade soup like creamy tomato basil—it’s like the ultimate cozy meal.
Creative Ways to Present
For parties, I’ve arranged mini versions of this pan pizza on a large wooden board, each with different toppings labeled so everyone can try a bite of whatever piques their interest. Another time, I made a pizza “bar” with various herb and cheese options for guests to add their favorites before baking. It was a hit and super fun!
Make Ahead and Storage
Storing Leftovers
Wrap leftover pizza tightly with plastic wrap or store in an airtight container in the fridge. I find it stays best for up to 3 days, but honestly, it rarely lasts that long in my house! To keep the crust from getting soggy, place a paper towel beneath the pizza slices.
Freezing
You can freeze baked pizza slices on a parchment-lined tray first, then transfer to a freezer bag. When you're ready, thaw in the fridge overnight. Freezing works well if you want to prep in advance or save leftovers for another easy meal.
Reheating
I always reheat leftover pizza in a hot skillet (no oil needed) over medium heat for a few minutes until the crust crisps back up, then pop it in the oven or cover it to warm the toppings without drying the cheese. Microwave just doesn’t do it justice here.
Frequently Asked Questions:
You absolutely can use any oven-safe pan that's about 10–11 inches in diameter, such as a heavy stainless steel or nonstick skillet. Just make sure to preheat it well for crispiness.
Resting the dough for at least 30 minutes allows it to relax and rise slightly, making it easier to stretch and resulting in a lighter crust. If you have time, 1–2 hours is even better.
You can substitute fresh herbs but use about three times the amount since they are less concentrated in flavor. Add fresh herbs near the end of baking or as a garnish to preserve their brightness.
Besides using a preheated pan and high oven temperature, drizzling olive oil on the dough and not overloading the sauce helps keep the crust crisp. Also, baking on the upper rack encourages even heat distribution and a perfect crunch.
Final Thoughts
Honestly, this Crispy Herb Tomato Pan Pizza Recipe has become my go-to whenever I want a comforting, impressive homemade pizza without fuss. The textures and flavors combine in a way that’s both familiar and special. Give it a try—you’ll find it’s easy to make and hard to stop eating. Just like I told my friends at my last dinner party, “This one’s a keeper!”
Print
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
Description
This Crispy Tomato Herb Cheese Pan Pizza features a flavorful blend of dried herbs, garlic, and a mix of provolone, mozzarella, and parmesan cheeses baked to perfection in a cast iron skillet. The pizza boasts a crispy crust and rich tomato marinara sauce, perfect for a satisfying homemade meal.
Ingredients
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
- Extra virgin olive oil, for drizzling
- 1 cup shredded provolone cheese
- ½ cup shredded whole milk mozzarella
- 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 of the oven and preheat to 450° F. Allow the oven to heat for at least 30 minutes to ensure even 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 on top. Using your fingertips, gently press the dough out toward the edges of the skillet. Cover with plastic wrap and let it rest for at least 30 minutes or up to 2 hours if time permits.
- Make Herb Mix - In a small bowl, combine dried basil, oregano, thyme, rosemary, crushed fennel seed, red pepper flakes, and chopped garlic. Stir well to blend the herbs and spices.
- Assemble Pizza - Drizzle the rested dough lightly with olive oil. Sprinkle a spoonful of the herb mixture evenly over the dough. Add a handful of shredded provolone and mozzarella cheeses, then drizzle spoonfuls of marinara sauce without spreading it. Add the remaining shredded cheeses, followed by sliced pepperoni if using, and finish with another sprinkle of the herb mix to your taste.
- Bake - Place the skillet on the upper rack of the oven and bake for 10 minutes. Rotate the skillet for even cooking and bake for an additional 10 minutes, or until the crust edges are crispy and golden brown. Remove from oven and sprinkle with grated parmesan or asiago cheese.
- Serve - Let the pizza cool slightly before slicing and serving. Enjoy your crispy, flavorful pan pizza!
Notes
- Use a well-seasoned cast iron skillet for best crispy crust results.
- Allowing the dough to rest longer will improve its texture and rise.
- Feel free to omit the pepperoni for a vegetarian option.
- If you don’t have all the dried herbs, Italian seasoning blend can be a good substitute.
- Do not spread the marinara sauce; drizzling it preserves texture and prevents sogginess.
- Adjust red pepper flakes to control the heat level.
Nutrition
- Serving Size: 1 slice
- Calories: 498 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 45 mg



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