Description
A bold and crispy pan pizza layered with melty mozzarella, smoky pepperoni, and tangy pickled banana peppers, all baked to golden perfection in a cast iron skillet.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2¼ teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 3 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 20 to 30 slices pepperoni
- ½ cup pickled banana peppers
- ¾ cup crushed tomatoes
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 200°F for 5 minutes, then turn it off to create a warm environment for the dough.
- In a large bowl, mix flour, yeast, sugar, and salt. Add warm water and 2 tablespoons of olive oil. Stir and knead until smooth.
- Coat a 10-inch cast iron skillet with 1 tablespoon olive oil. Press dough into the skillet, stretching to the edges. Cover and let rise for 1 hour.
- Spread crushed tomatoes over the dough. Sprinkle garlic powder and oregano. Top with mozzarella, pepperoni, and pickled peppers.
- Bake at 450°F for 20–25 minutes until crust is golden and cheese is bubbling.
- Let rest for 5 minutes before slicing. Optional: drizzle with olive oil or sprinkle chili flakes.
- Serve hot and enjoy straight from the pan.
Notes
- Use full-fat mozzarella for best melt and texture.
- Add pickled peppers after baking if you prefer them brighter and crisper.
- Reheat leftovers in a skillet or oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg