Crispy Pan Pizza

This Pan Pizza bakes up with a crisp golden crust, melty mozzarella, and loads of savory pepperoni in each chew. Made in a cast-iron skillet, it’s a easy selfmade favourite that’s good for pizza night time.

Homemade Pan Pizza with pepperoni cut into slices

Holly’s Recipe Highlights: Pan Pizza

Taste: Wealthy and tacky with a buttery, crisp crust, tangy pizza sauce, and savory pepperoni in each chew.

Why Make It: This cast-iron pan pizza is ideal for a straightforward pizza night time with a thick, crispy crust. It has all the flavour of takeout, with out the trouble of a full sheet pan or supply.

Serving Solutions: Serve with a classic Caesar salad, an easy Italian salad, or your favourite vegetable aspect.

Whole Time: 50 Minutes Servings: 4 Cooking Methodology: Baked

Ingredient Notes for Pan Pizza

oil , pepperoni , pizza dough , mozzarella cheese , parmesan cheese , pizza sauce with labels to make Pan Pizza

Pizza Dough: For the most effective pizza crust, use a ten to 12 ounce ball of homemade pizza dough in a 10-inch skillet and let it relaxation if it’s chilly so it stretches out good and straightforward.
Oil: Olive oil is the key to that golden, crispy, virtually fried pan pizza crust, so make sure you coat the underside and sides of your skillet effectively.
Pizza Sauce: Use a thicker homemade pizza sauce so your crust stays crisp and doesn’t get soggy, and only a gentle layer is all you want, so the dough can bake up completely.
Cheese: Low-moisture, shredded contemporary mozzarella is the only option as a result of it melts superbly and retains your pan pizza from getting watery on prime. Or exchange it with provolone or an Italian mix.
Pepperoni: Pepperoni is a traditional topping that brings tons of taste, however you’ll be able to at all times skip it for those who favor a easy tacky pan pizza as a substitute.
Variations:
- Be happy to swap the pepperoni for cooked sausage, mushrooms, olives, bell peppers, or jalapeños.
- Use pesto, white sauce, or crushed tomatoes as a substitute of pizza sauce.
- End it off with crimson pepper flakes, contemporary basil, or homemade Italian seasoning for further taste.

The way to Make a Pan Pizza

adding pizza dough to pan to make Homemade Pan Pizza

Stretch or roll the pizza dough and place it in an oiled skillet. Let it rise.

adding pizza sauce to pizza dough to make Homemade Pan Pizza

Unfold the pizza sauce over the dough.

adding cheese to pizza dough to make Homemade Pan Pizza

Prime with shredded mozzarella.

adding pepperoni and parmesan to pizza dough to make Homemade Pan Pizza

Then prime with pepperoni and parmesan cheese, and bake.

Hold the Dough Heat: Let the dough sit in a heat spot or at room temperature so it relaxes and is simpler to press into the skillet.
Let the Dough Rise: If the dough retains shrinking again, relaxation it for five to 10 minutes and press once more.
For Crispy Edges: Sprinkle a little bit mozzarella nearer to the perimeters of the pan.
Examine the Backside: Examine with a spatula close to the top of baking. If the highest is finished however the crust wants extra coloration, a minute or two on the stovetop can assist.
Let the Pizza Relaxation: Let it relaxation a few minutes earlier than slicing so the cheese settles and the crust stays intact.

Save Each Slice

Hold leftovers in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 2 months.

Reheat in a skillet over low warmth or in a sizzling oven or air fryer to carry again the crisp crust.

Pizza Night time Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 35 minutes

Prepare dinner Time 15 minutes

Whole Time 50 minutes

Add 1½ tablespoons of olive oil to a 10-inch cast-iron skillet and swirl it round to coat the edges.
Stretch or roll out the pizza dough right into a 10-inch circle. Switch into the oiled skillet.
Preheat oven to 475℉.
Let the dough sit out for half-hour in a heat space (corresponding to close to the preheating oven).
Unfold pizza sauce over the dough, leaving a ¼-inch border across the edges. Prime with mozzarella, pepperoni slices, and parmesan cheese.
Bake pizza for 15 to twenty minutes till crisp.

Hold leftovers in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 2 months.

Vitamin data offered is an estimate and can fluctuate based mostly on cooking strategies and types of elements used.

Course Principal Course

Delicacies Italian

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