Crispy Tomato Herb Cheese Pan Pizza, a simple, delicious pizza made in a skillet, baked in a super hot oven, that comes out soft, extra cheesy, and with crispy edges. Similar to a deep dish pizza, just not as thick. The herb mix mix on top gives this pizza even more flavor. It’s classic, but different. Every last bite of this pizza is delicious and leaves you wanting more. It’s savory, a touch spicy, and perfect for serving as an appetizer or dinner.
When the family is town, I make all their favorites, and pizza is, of course, one of everyone’s favorite. I can’t deny, cooking for so many people almost every night is a lot. The key is to cook dishes that everyone will eat and enjoy.
Pizza is so awesome because you can customize the toppings or simply go classic with cheese and pepperoni. There’s not a lot of people who don’t enjoy a good slice of pizza!
This pizza isn’t my usual thin crust. It’s just a little thicker with crispy edges and a soft cheesy middle.
The key is to cook this in a skillet in the oven at a high temp. The skillet heats the edges leaving crispy cheese all around the pizza, it is so delicious. Kind of a cross between a thin crust and a Detroit style pizza.
Here are the details
Start preheating your oven to 450° as soon as you decide you’re making pizza. You want to get the oven nice and hot.
At the same time, place your ball of pizza dough on an oiled skillet, preferably cast-iron, but you can use any oven safe skillet. Now let it rest, the longer you can let the dough sit on the skillet the better. Thirty minutes will do the trick, but if you have the time, shoot for anywhere up to two hours. This allows the dough time to get puffy, create wonderful air pockets, and develop more flavor too.
For the toppings, I wanted to create two pizzas. One more classic, that everyone in the family would enjoy. And then a mushroom pizza too.
I’m sharing the classic, but with my updates, that I think make it even better.
I use a homemade mix of Italian seasonings and garlic, which is KEY. The seasonings add so much flavor and really make the pizza better than the average.
Add a bit of cheese, then the sauce, and more cheese. I love to top with pepperoni, but that’s totally optional.
Bake in the upper position of the oven and in 20 minutes you’ll have amazing pizza and your kitchen will smell incredible. But most importantly, you’ll have a delicious pizza to enjoy for dinner with the fam.
As soon as the pizza comes out of the oven. Slice it, top with extra cheese and maybe some herbs, then eat. So very cheesy, herby, and just delicious!
My family, all my brothers included, said this was one of my best pizzas. And guys, the boys don’t mess around when it comes to pizza.
Looking for other simple winter dishes? Here are my favorites:
Lastly, if you make this Crispy Tomato Herb Cheese Pan Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Tomato Herb Cheese Pan Pizza
Calories Per Serving: 498 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 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
- 1. Position the oven rack in the upper 1/3 of the oven. Preheat the oven to 450° F. for at least 30 minutes before baking. 2. Place the ball of pizza dough in a lightly greased 10-11 inch cast iron or oven-safe skillet. Drizzle olive oil on top of the dough. Use your fingertips to push the dough out to almost the edge of the skillet. Cover with plastic wrap and let rest for at least 30 minutes, or up to 2 hours, if time allows.3. In a small bowl, combine the basil, oregano, thyme, rosemary, fennel, and red pepper flakes. Add the garlic. 4. To assemble. Drizzle the dough lightly with olive oil. Sprinkle a spoonful of the herbs over the dough. Add a handful of cheese, then drizzle over the marinara sauce, don't spread the sauce. Top with the remaining cheese, then pepperoni and a sprinkle of the herb mix, you don't need all the herbs, use them to your taste. 5. Bake on the upper rack for 10 minutes. Then rotate the pizza and bake another 10 minutes or until the crust is crispy on the edges. Top with additional parmesan. ENJOY!
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Skillet baking method adapted from King Arthur Flour.