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.

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

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.

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

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.

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: 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.

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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

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:

Can I make this pizza without a cast iron skillet?

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.

How long should I let the dough rest before baking?

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.

Can I use fresh herbs instead of dried for this recipe?

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.

What’s the key to getting a crispy crust every time?

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!”