Cast Iron Skillet Pizza – Crispy Crust, Oven-Baked Perfection You’ll Crave Weekly

Want pizzeria-level crunch without a pizza stone or delivery fees? Grab your cast iron and let’s make magic. These skillet pizzas bake up with a shatteringly crisp bottom and chewy, airy edges—basically the dream. You’ll go from zero to slice in under an hour, with flavors that taste like you planned all week. Ready to flex those pizza skills?

1. Classic Margherita That Proves Less Is More

This is your gold-standard pan pie: bright sauce, creamy melt, and basil that makes the whole kitchen smell like summer. The cast iron gives you a crisp, bronzed underside while the center stays tender and chewy. Serve it when you want a pizza that feels fancy but takes almost no effort.

Ingredients:

• 1 pound fresh pizza dough (store-bought or homemade), room temp
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 cup crushed tomatoes (San Marzano preferred)
• 1 small garlic clove, grated
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon red pepper flakes (optional)
• 6 ounces fresh mozzarella, torn into pieces
• 1/4 cup freshly grated Parmesan
• 8–10 fresh basil leaves
• Freshly cracked black pepper

Instructions:

1. Preheat the oven to 500°F (or as hot as it goes) with a rack in the lower third. Place a 10–12 inch cast iron skillet inside to heat for 10 minutes.
2. Stir the crushed tomatoes, garlic, salt, and red pepper flakes in a bowl. Taste and adjust seasoning.
3. On a lightly oiled surface, stretch the dough into a round slightly larger than your skillet. Don’t fight it—let it rest if it resists.
4. Using oven mitts, carefully pull out the hot skillet. Add 1 tablespoon olive oil and swirl to coat.
5. Lay the dough into the skillet, pressing to the edges. Brush the top with 1 teaspoon olive oil.
6. Spoon the tomato mixture over the dough, leaving a 1/2-inch border. Scatter mozzarella and Parmesan evenly.
7. Cook on the stovetop over medium heat for 2–3 minutes until the edges start to puff and the bottom sets.
8. Transfer skillet to the oven and bake 10–12 minutes until the cheese bubbles and the crust turns deep golden.
9. Remove from the oven. Top with basil, a drizzle of remaining olive oil, and black pepper. Let rest 2 minutes before slicing.

Serve with a simple arugula salad and a lemony vinaigrette. Want extra crunch? Sprinkle a pinch of semolina or cornmeal in the skillet before the dough. FYI: tear the basil right before topping so it stays bright and fragrant.

2. Pepperoni Cup Supreme With Garlic Butter Crust

This one brings the crispy pepperoni “cups,” melty edges, and buttery crust that makes you go back for seconds. It’s weeknight-friendly, game-day approved, and wildly satisfying. You’ll get the best of deep dish vibes without the heavy, nap-required aftermath.

Ingredients:

• 1 pound pizza dough, room temp
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3/4 cup pizza sauce
• 2 cups low-moisture shredded mozzarella
• 1/2 cup mini pepperoni
• 1/4 red onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/4 cup sliced black olives
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper (optional)
• 2 tablespoons grated Parmesan
• Chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 500°F. Place a 12-inch cast iron skillet inside to heat for 10 minutes.
2. Mix melted butter and garlic in a small bowl. Set aside.
3. Stretch the dough to the size of the skillet. Pull out the hot pan, add olive oil, and swirl to coat.
4. Carefully press the dough into the pan, climbing slightly up the sides for a thicker rim.
5. Brush the dough generously with garlic butter, reserving a little for the crust post-bake.
6. Spread pizza sauce over the dough. Layer mozzarella, pepperoni, onion, bell pepper, and olives.
7. Sprinkle oregano and crushed red pepper on top. Finish with Parmesan.
8. Cook on the stovetop over medium heat for 2–3 minutes to jumpstart the bottom crust.
9. Transfer to the oven and bake 12–14 minutes until the pepperoni cups and the cheese browns.
10. Brush the crust with any remaining garlic butter. Garnish with parsley and let cool 3 minutes before slicing.

Serve with ranch or a spicy honey drizzle if you like chaos (in a good way). Want turbo-crisp pepperoni edges? Layer half the pepperoni under the cheese and half on top. IMO, that’s the move for texture.

3. White Pie With Ricotta Clouds And Hot Honey

No tomato sauce, all creamy, garlicky glory. This white pie hits with silky ricotta, salty cheeses, and a sweet-heat finish from hot honey. It’s date-night fancy with weeknight effort, which is my favorite combo.

Ingredients:

• 1 pound pizza dough, room temp
• 2 tablespoons olive oil, divided
• 1/2 cup ricotta cheese
• 1/2 cup shredded low-moisture mozzarella
• 1/4 cup grated Pecorino Romano
• 2 tablespoons cream or milk
• 2 garlic cloves, grated
• 1/2 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper
• 1 cup baby spinach, roughly chopped
• 1/2 small lemon, for finishing
• Hot honey, for drizzling (store-bought or homemade)

Instructions:

1. Heat oven to 500°F with a 10–12 inch cast iron skillet inside.
2. Mix ricotta, mozzarella, Pecorino, cream, garlic, lemon zest, black pepper, and crushed red pepper in a bowl until smooth.
3. Stretch dough to fit the skillet. Carefully oil the hot pan with 1 tablespoon olive oil, then lay in the dough and press to the edges.
4. Spread the cheese mixture evenly over the dough. Scatter chopped spinach on top and drizzle with remaining olive oil.
5. Cook on the stovetop over medium heat for 2 minutes until the bottom begins to set.
6. Bake 10–12 minutes until the crust turns golden and the cheese bubbles.
7. Remove from the oven. Squeeze a little lemon over the top and drizzle with hot honey. Let rest 2 minutes, then slice.

Serve with a crisp, cold white wine or sparkling water with citrus. Add cooked Italian sausage or mushrooms if you want something heartier. Pro tip: blot ricotta on paper towels for 5 minutes if it looks watery—keeps the top from getting soggy.

4. Smoky BBQ Chicken With Charred Corn And Cheddar

This pizza tastes like summer cookout meets pizza night. You get sweet-smoky BBQ sauce, juicy chicken, and pops of charred corn under a blanket of cheddar. It’s loud, fun, and disappears in minutes.

Ingredients:

• 1 pound pizza dough, room temp
• 1 tablespoon olive oil
• 3/4 cup BBQ sauce (smoky style)
• 1 1/2 cups cooked chicken, shredded
• 1 cup shredded sharp cheddar
• 1/2 cup shredded mozzarella
• 3/4 cup corn kernels (fresh, frozen, or canned), patted dry
• 1/4 small red onion, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1 tablespoon chopped cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 500°F with a 12-inch cast iron skillet inside.
2. Toss chicken with 2 tablespoons BBQ sauce. Set aside.
3. If using fresh or thawed corn, char it quickly in a dry skillet over high heat for 2–3 minutes until lightly blistered.
4. Stretch dough. Carefully oil the hot skillet and press in the dough to the edges.
5. Spread remaining BBQ sauce over dough. Top with cheddar and mozzarella.
6. Scatter chicken, corn, red onion, and jalapeño over the cheese.
7. Cook on the stovetop for 2 minutes to set the bottom.
8. Bake 12–13 minutes until crust browns and cheese bubbles with crisp spots.
9. Remove, sprinkle with cilantro, and squeeze lime over the top. Rest 3 minutes, then slice.

Serve with a side of crunchy slaw. Want a smoky boost? Dust the crust with a pinch of smoked paprika before baking. And yes, a drizzle of ranch totally slaps here—no judgment.

5. Veggie Lovers’ Pesto Pie With Blistered Tomatoes

Green, gorgeous, and loaded with fresh flavor, this pie brings pesto power and juicy tomatoes. The cast iron gives those tomatoes a quick blister and the crust a perfect crunch. It’s the one you make when your fridge overflows with veggies.

Ingredients:

• 1 pound pizza dough, room temp
• 2 tablespoons olive oil, divided
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1 small zucchini, thinly sliced into rounds
• 1/2 small red onion, thinly sliced
• 1 cup shredded mozzarella
• 1/3 cup crumbled feta
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic glaze, for finishing
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 500°F with a 10–12 inch cast iron skillet inside.
2. Toss tomatoes with 1 teaspoon olive oil and a pinch of salt. Set aside.
3. Stretch dough. Carefully oil the hot skillet with 1 tablespoon olive oil and press in the dough.
4. Spread pesto over the dough. Top with mozzarella, zucchini, red onion, and tomatoes cut-side up.
5. Drizzle remaining olive oil and grind black pepper over the top.
6. Cook on the stovetop for 2 minutes until the edges start to puff.
7. Bake 11–13 minutes until the crust crisps and the tomatoes blister.
8. Remove from the oven. Sprinkle with feta, drizzle balsamic glaze, and scatter fresh basil. Rest 2 minutes, then slice.

Serve with a chilled rosé or iced tea because you’re classy like that. Add sliced artichokes or roasted red peppers if you want extra oomph. Pro tip: pat veggies dry to avoid soggy spots—moisture is the enemy of crisp.

There you go—five skillet pizzas with crackly crusts and oven-baked perfection that don’t require a pizzeria or a PhD. Pick one, preheat that pan, and get ready for slice after slice of joy. Seriously, once you nail this method, you’ll retire delivery for good. Trust me.