Cast Iron Skillet Pizza with Pepperoni and Pepperoncini
Crispy on the bottom, cheesy on top, and loaded with pepperoni and tangy pepperoncini, this Cast Iron Skillet Pizza is reason enough to skip delivery.
You don’t need a pizza oven to get a crisp, deeply browned crust at home. Starting this pizza on the stovetop gives the bottom a head start, while a hot oven finishes the crust and melts the cheese. A 14" Seasoned Cast Iron Skillet is ideal for the job, retaining heat to help the dough crisp and brown. Pepperoni, red onion, and tangy pepperoncini make for a classic combination with just enough heat and acidity to balance the rich mozzarella.
Tip: If using a 12" Cast Iron Skillet, use 12 ounces pizza dough and about ¾ of the toppings. Follow the recipe as written, checking for doneness a few minutes early.
Cast Iron Skillet Pizza with Pepperoni and Pepperoncini
Crispy on the bottom, cheesy on top, and loaded with pepperoni and tangy pepperoncini, this Cast Iron Skillet Pizza is reason enough to skip delivery.
Rhoda Boone, Culinary Director
- 1.
Place a rack in the lower third of the oven and preheat to 475F.
- 2.
Add 1 Tbsp. olive oil to a 14” Seasoned Cast Iron Skillet and coat the bottom and sides. Place dough in skillet and turn once to coat lightly in oil. Using your fingertips, gently press and stretch dough toward the edges of the skillet. If dough springs back, let rest 10 minutes, then continue stretching until it reaches the edges.
- 3.
Spread tomato sauce evenly over dough, leaving a ½" border. Top with mozzarella, pepperoni, red onion, and pepperoncini. Brush remaining 1 tsp. olive oil over exposed crust.
- 4.
Place Skillet over medium heat and cook until bottom of crust begins to set and gently sizzle, 3–5 minutes.
- 5.
Transfer Skillet to oven and bake until crust is deeply golden brown around the edges and on the bottom and cheese is melted and bubbling, 10–14 minutes.
- 6.
Let pizza cool in Skillet for 5 minutes. Run a thin spatula around the edge, then carefully slide pizza onto a cutting board. Sprinkle with crushed red pepper flakes, if desired, slice, and serve.
