There’s something utterly satisfying about biting into a golden, crispy crust layered with melty cheese and aromatic herbs. The Crispy Herb Cheese Pan Pizza Recipe is a game-changer if you crave that perfect crunch, combined with the rich flavors of herbs and cheeses that just sing together. Trust me, it’s a cozy kitchen favorite you’ll want to make again and again.
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Why You'll Love This Recipe
This Crispy Herb Cheese Pan Pizza Recipe quickly became one of my go-to meals because it’s just so easy yet delivers restaurant-worthy flavor and texture. Plus, baking it in a skillet gives that crust a golden crisp that you can’t beat, even if you’re short on time.
- Irresistible Crispy Crust: Thanks to the cast iron skillet, you get a crunchy edge while keeping the inside soft and chewy.
- Herb-Infused Flavor: The blend of basil, oregano, thyme, rosemary, fennel, and red pepper flakes creates depth and aroma that elevate every bite.
- Cheese Lover’s Dream: Combining provolone, mozzarella, and parmesan adds layers of creamy, savory goodness that melt just right.
- Flexible and Fun: You can customize toppings easily – even add pepperoni or keep it veggie-friendly.

Ingredients & Why They Work
Every ingredient in this recipe plays a part in creating that crisp crust, fragrant herbiness, and melty cheesy goodness. I often grab fresh herbs when I can, but the dried herbs blend beautifully here, saving time without sacrificing flavor.

- Pizza Dough: Whether homemade or store-bought, you want a dough that’s elastic and able to rise into that perfect pan pizza shape.
- Dried Basil, Oregano, Thyme, Rosemary: These classic Italian herbs form the backbone of flavor; dried versions are convenient but fresh can be swapped if you prefer.
- Crushed Fennel Seed: Adds a subtle anise-like sweetness and depth, which lifts the herb mix just right.
- Red Pepper Flakes: A little heat that wakes up your taste buds without overpowering the pizza.
- Garlic: Fresh chopped garlic adds a punch of brightness that complements the herbs perfectly.
- Extra Virgin Olive Oil: Drizzled generously, it keeps the crust crispy and adds a fruity richness.
- Shredded Provolone and Mozzarella Cheese: The dynamic duo melts smoothly and creates that stretchy, gooey texture everyone loves.
- Marinara Sauce: I like to drizzle it rather than spread it, so it mingles with the cheese instead of making the crust soggy.
- Pepperoni (Optional): For those who want a meaty, savory kick, pepperoni adds a classic touch.
- Grated Parmesan or Asiago Cheese: A final sprinkle before serving adds sharpness and a lovely finishing note.
Make It Your Way
I love how this recipe lets you get creative. You can change the herbs based on what’s in your pantry or add your favorite toppings to switch things up. I've found this pizza is forgiving, so feel free to experiment—it’s all about what you enjoy most.
- Variation: I often swap in fresh basil and oregano when in season; it really brightens the flavor. For a veggie twist, roasted red peppers and olives make a great topper.
- Dietary Modifications: Use vegan cheese or gluten-free dough for dietary needs, and it still turns out delicious with a bit of extra patience on dough handling.
- Seasonal Adjustments: Adding fresh cherry tomatoes or sautéed mushrooms transforms it beautifully in summer or fall.
Step-by-Step: How I Make Crispy Herb Cheese Pan Pizza Recipe
Step 1: Prep the Dough in the Skillet for That Perfect Rise
Start by placing your pizza dough ball into a lightly greased cast iron skillet about 10-11 inches in diameter. Drizzle some olive oil on top and use your fingertips to stretch the dough almost to the skillet edges. Don’t rush this—letting the dough rest under plastic wrap for at least 30 minutes (or up to 2 hours if you have the time) allows it to relax and rise, giving you a lovely soft interior later.
Step 2: Make the Herb Blend That’ll Make Your Kitchen Smell Amazing
In a small bowl, stir together dried basil, oregano, thyme, rosemary, crushed fennel seed, red pepper flakes, and chopped garlic. This fragrant herb mix is what gives this recipe its signature savory punch—if you like, you can adjust the amounts to your taste, but I find this balance perfect every time.
Step 3: Layering Like a Pro for Crispy, Flavorful Results
Drizzle a little olive oil over the stretched dough, then sprinkle some of your herb blend over the surface. Next, add a handful of the provolone and mozzarella cheeses, then drizzle your marinara sauce sparingly—don’t spread it, to keep the crust from getting soggy. Top with the remaining cheese, pepperoni if you're using it, and a final sprinkle of herbs. This layered approach locks in flavor and texture perfectly.
Step 4: Bake to Crispy Perfection
Make sure your oven rack is in the upper third and preheat to 450°F for at least 30 minutes to get your skillet piping hot. Place your pizza on that rack and bake for 10 minutes, then rotate for even cooking and bake an additional 10 minutes until the edges are crisp and golden. Once out of the oven, sprinkle on the grated parmesan or asiago for that irresistible finishing touch. Then—dig in and enjoy!
Top Tip
I’ve made this Crispy Herb Cheese Pan Pizza Recipe dozens of times, so I’m here to save you from common pitfalls and share a few tricks that make all the difference.
- Preheat Your Skillet: Always preheat your oven thoroughly and warm your cast iron skillet with it. A hot pan ensures that crust crisps up beautifully instead of getting soggy.
- Don’t Skip the Rest: Letting the dough rest and rise in the skillet will develop better texture and flavor—trust me, patience here pays off big time.
- Layer Cheese Strategically: Adding cheese both below and above the sauce keeps everything melty and prevents the sauce from soaking into the dough.
- Rotate Halfway: Ovens can have hot spots. Rotating your pizza halfway through baking ensures even crispiness all around.
How to Serve Crispy Herb Cheese Pan Pizza Recipe

Garnishes
I like to finish my pizza with a sprinkle of fresh herbs—basil or parsley works beautifully—and a light drizzle of extra virgin olive oil. Sometimes I add a pinch of chili flakes for a little heat or even a little cracked black pepper. It adds freshness and elevates each bite.
Side Dishes
This pizza pairs perfectly with a simple mixed greens salad tossed in lemon vinaigrette or even some garlicky roasted veggies for something a bit heartier. I’ve even served it alongside a bowl of soup for a cozy, satisfying meal.
Creative Ways to Present
For special occasions, I like to slice the pizza into smaller squares and serve it on a wooden board with a few small dipping bowls of chili oil, pesto, or creamy ranch. It turns a casual meal into a little party everyone enjoys.
Make Ahead and Storage
Storing Leftovers
Leftover pan pizza stores well in the fridge for 2-3 days. I recommend wrapping slices tightly in foil or placing them in an airtight container to keep that crust from going rubbery.
Freezing
I usually freeze leftover pizza slices by wrapping each in parchment and foil before freezing. When ready, thaw in the fridge overnight and reheat—this keeps the texture close to fresh.
Reheating
For the best reheated results, I pop slices in a hot skillet on the stovetop for a few minutes or bake briefly in a preheated 400°F oven. This revives the crispiness much better than the microwave.
Frequently Asked Questions:
Absolutely! Fresh herbs can be more vibrant, but you might need to adjust quantities since fresh herbs are less concentrated than dried. Add fresh herbs after baking or as a garnish for the best flavor.
You can use any oven-safe skillet or even a round cake pan. The key is to have a heavy-bottomed pan that helps crisp the crust, but results might vary slightly.
Drizzling sauce rather than spreading it helps keep the crust crispy. Also, layering cheese under the sauce acts as a barrier, preventing moisture from soaking into the dough. Lastly, using a hot skillet and preheating the oven properly ensures a crisp bottom.
Yes! Swap out the dairy cheeses for your favorite plant-based alternatives and make sure your dough contains no animal products. The herb blend and method remain the same, and it still tastes great!
Final Thoughts
This Crispy Herb Cheese Pan Pizza Recipe really feels like a little homemade celebration every time I make it. It’s that dependable, flavorful dish that fits any day—whether feeding a crowd or indulging in a personal favorite. I hope you enjoy the process and the crunchy, cheesy reward just as much as I do. Give it a try and make it your own—it’s like having your favorite pizzeria right in your kitchen!
Print
Crispy Herb Cheese Pan Pizza Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Crispy Tomato Herb Cheese Pan Pizza features a golden, crispy crust baked in a cast iron skillet, topped with a flavorful blend of dried herbs, melted provolone and mozzarella cheeses, zesty marinara sauce, and optional pepperoni. Perfect for a homemade pizza night, it combines simple ingredients to create a delicious and satisfying meal with a crispy edge and rich, aromatic flavors.
Ingredients
Pizza Dough
- 1 pound pizza dough, homemade or store-bought
Herb Blend
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- ½ teaspoon crushed fennel seed
- ½ teaspoon red pepper flakes
- 1-2 cloves garlic, chopped
Toppings
- Extra virgin olive oil, for drizzling
- 1 cup shredded provolone cheese
- ½ cup shredded whole milk mozzarella
- ½ cup marinara sauce
- 3 ounces pepperoni, sliced (optional)
- ½ cup grated parmesan or asiago cheese
Instructions
- Preheat the Oven: Position the oven rack in the upper third of your oven and preheat to 450° F. Allow the oven to fully heat for at least 30 minutes before baking for an ideal crust.
- Prepare the Dough: Lightly grease a 10 to 11-inch cast iron or oven-safe skillet. Place the ball of pizza dough inside and drizzle olive oil on top. Use your fingertips to gently push the dough out towards 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 allows, to allow the dough to rise slightly.
- Mix the Herb Blend: In a small bowl, combine dried basil, oregano, thyme, rosemary, crushed fennel seed, red pepper flakes, and chopped garlic. Mix well to create a fragrant herb blend.
- Assemble the Pizza: Drizzle the rested dough lightly with olive oil. Sprinkle a spoonful of the herb blend evenly over the dough. Add a handful of shredded provolone cheese, then drizzle ½ cup of marinara sauce on top without spreading it. Layer the remaining mozzarella and provolone cheese over the sauce. Place pepperoni slices evenly over the cheese if using, then sprinkle more of the herb blend on top according to taste.
- Bake the Pizza: Place the skillet on the upper oven rack and bake for 10 minutes. After 10 minutes, rotate the skillet for even baking and continue to bake for another 10 minutes, or until the crust is crispy and golden brown along the edges.
- Finish and Serve: Remove the pizza from the oven and immediately sprinkle grated parmesan or asiago cheese over the top. Slice and serve hot to enjoy the crispy pan pizza at its best.
Notes
- If you don’t have a cast iron skillet, use any oven-safe skillet approximately 10-11 inches in diameter.
- Allowing the dough to rest and slightly rise in the skillet helps achieve a light, crispy crust.
- Adjust the amount of red pepper flakes to control the spice level according to your preference.
- For a vegetarian version, simply omit the pepperoni; the combination of herb and cheese provides plenty of flavor.
- Use full-fat cheeses for the best melting quality and flavor balance.
- Make sure the oven is fully preheated and the temperature is consistent to get the crispiest crust possible.
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: 54 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 35 mg



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