Crispy Crust Mini Skillet Pizza with Pepperoni
Mini Skillet Pizza
Personal pan pizzas with a golden, crispy crust made right in your cast iron skillet. Fast and delicious.
Nutrition (per serving)
There is something incredibly satisfying about the crunch of a pizza crust cooked in a hot cast iron skillet. This mini skillet pizza is the perfect answer for when you are craving that deep-dish, crispy-bottom texture but only want a personal-sized portion. It is my go-to for solo Friday nights or a quick lunch that feels way more special than it actually is. The high heat of the iron creates a crust that is soft on the inside but remarkably crispy on the outside.
The secret lies in the cast iron's ability to distribute heat evenly, giving you those beautiful golden edges that rise up the sides of the pan. By preheating the skillet and adding a touch of olive oil, you are essentially frying the bottom of the dough just enough to ensure it never gets soggy under the weight of the sauce and cheese. It is a total game-changer for home pizza making that requires very little effort but yields professional results.
Ingredients
- Pizza dough:6 oz
- Olive oil:1 tbsp
- Pizza sauce:1/4 cup
- Shredded mozzarella cheese:1/2 cup
- Pepperoni slices:8 pieces
- Dried oregano:1/4 tsp
- Grated Parmesan cheese:1 tbsp
Instructions
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Preheat your oven to 475°F. Place a 6-inch or 8-inch cast iron skillet inside the oven as it preheats.
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On a lightly floured surface, stretch or roll your pizza dough into a circle that is roughly the same size as the bottom of your skillet.
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Using an oven mitt, carefully remove the hot skillet from the oven and place it on the stove. Drizzle the olive oil into the pan, swirling to coat the bottom.
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Carefully lay the dough into the hot skillet. Use a spoon to press it toward the edges so it slightly climbs up the sides. Be cautious as the pan is very hot.
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Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
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Sprinkle the mozzarella cheese over the sauce, then top with the pepperoni slices.
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Return the skillet to the oven and bake for 10-12 minutes, or until the cheese is bubbling and the crust is deep golden brown.
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Remove from the oven and sprinkle with dried oregano and grated Parmesan. Let the pizza rest in the pan for 2 minutes before sliding it onto a cutting board.
Tips & Notes
- For the best flavor, let your pizza dough sit at room temperature for 30 minutes before stretching it.
- If you like a spicier kick, add a pinch of red pepper flakes after the pizza comes out of the oven.
- You can easily double this recipe by using two small skillets or one large 12-inch skillet.
