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
Scale
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
- 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 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
