Name: Crispy Herb Tomato Pan Pizza Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound pizza dough, homemade or store-bought; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 teaspoons dried thyme; 2 teaspoons dried rosemary; 1/2 teaspoon crushed fennel seed; 1/2 teaspoon red pepper flakes; 1-2 cloves garlic, chopped; 1 cup shredded provolone cheese; 1/2 cup shredded whole milk mozzarella; 1/2 cup grated parmesan or asiago cheese; Extra virgin olive oil, for drizzling; 1/2 cup marinara sauce; 3 ounces pepperoni, sliced (optional)

There's something magical about the way a Crispy Herb Tomato Pan Pizza Recipe comes together—golden, crunchy crust, fragrant herbs, and that lush tomato sauce that bursts with flavor. It's the kind of pizza you make at home that feels both comforting and a little fancy, perfect for sharing with friends or savoring solo on a cozy night in.

A round pizza is cut into six slices and placed on white parchment paper over a white marbled surface. The thin crust is golden brown with a slightly crispy texture. The first layer is a bright red tomato sauce spread evenly across the crust. On top, there is melted cheese with a mix of white and light orange colors, stretching slightly between slices. Round, dark brown pepperoni pieces are scattered on each slice. Small fresh green herb leaves are placed over the pizza, adding a touch of color. Near the pizza, a small white bowl contains crushed red pepper flakes, and some flakes are spilled on the surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Herb Tomato Pan Pizza Recipe
Top Tip
How to Serve Crispy Herb Tomato Pan Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Herb Tomato Pan Pizza Recipe

Why You'll Love This Recipe

This pan pizza is close to my heart because it nails that crispy edge everyone dreams about, while the herb blend brings a rustic, fresh flavor that's just *right*. Pretty much the perfect excuse to get the cast iron skillet out and enjoy a homemade pizza that impresses every time.

Crispy crust perfection: Baking in a skillet ensures the bottom browns beautifully without drying out the dough.
Herbaceous flavor boost: A combo of basil, oregano, thyme, rosemary, fennel, and red pepper flakes takes this pizza from simple to sensational.
Super easy assembly: No complicated layering or rolling—just push, sprinkle, and bake!
Versatile and customizable: Pepperoni or no pepperoni, extra cheese or more herbs — you control the pizza vibe.

The image shows a close-up of a pepperoni pizza sliced into eight pieces on a white marbled surface. The pizza has three visible layers: a golden-brown crust layer at the bottom, a bright red tomato sauce layer with some texture in the middle, and a rich melted mozzarella cheese layer on top that is stretchy and slightly browned in spots. Scattered across the cheese are round, dark red pepperoni slices that appear crispy around the edges. Fresh green oregano leaves are placed on some slices, adding a pop of color. The pizza is sprinkled with grated Parmesan cheese and dried Italian herbs, giving it a speckled look. Some slices are slightly pulled apart, showing strings of melted cheese stretching between them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays an essential role in crafting that perfect Crispy Herb Tomato Pan Pizza Recipe. The herbs create a fragrant backdrop, the cheese adds gooey richness, and the dough forms the sturdy, crisp base you want. Shopping tip? Seek out fresh spices if you can, or at least fresh-tasting dried herbs—they really elevate the flavor.

Flat lay of a smooth ball of pale pizza dough, a small white bowl of dried basil leaves, a small white bowl of dried oregano, a small white bowl of dried thyme, a small white bowl of dried rosemary, a small white bowl of crushed fennel seeds, a small white bowl of red pepper flakes, two cloves of fresh unpeeled garlic, a small white bowl with extra virgin olive oil, a small white bowl filled with shredded provolone cheese, a small white bowl filled with shredded whole milk mozzarella cheese, a small white bowl containing bright red marinara sauce, several slices of fresh pepperoni arranged neatly, a small white bowl of finely grated parmesan cheese, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pizza dough: Whether homemade or store-bought, look for dough with good elasticity for stretching and that will crisp up nicely in the skillet.
Dried basil: Adds a sweet, aromatic note that’s classic to pizza flavor profiles.
Dried oregano: Brings that quintessential Italian herbal taste.
Dried thyme: A subtle earthiness that rounds out the herb mix.
Dried rosemary: Intense and piney, but use sparingly to avoid overpowering.
Crushed fennel seed: Adds a slight anise flavor, a surprising but wonderful twist.
Red pepper flakes: Just a pinch gives the pizza a gentle heat and liveliness.
Garlic: Fresh chopped garlic wakes up all the herbs and makes the sauce shine.
Extra virgin olive oil: Drizzled liberally, it keeps the crust from sticking and adds its own fruity flavor.
Provolone cheese: Melts beautifully and delivers a savory, mild tang.
Whole milk mozzarella: Creamy and stringy, perfect for that classic pizza pull.
Marinara sauce: Use a good-quality sauce—whether homemade or store-bought—to keep that fresh tomato taste front and center.
Pepperoni (optional): For those who love the classic pepperoni pop, it’s a welcome addition but totally up to you.
Parmesan or asiago cheese: A sharp sprinkle on top for that final umami punch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the herb blend—sometimes I add a pinch of smoked paprika for a subtle smoky flavor, or swap pepperoni for sautéed mushrooms to keep it veggie-friendly. Honestly, this pizza invites you to experiment, so feel free to make it your own masterpiece.

Variation: One of my favorite tweaks is swapping the marinara for a pesto base. It changes the whole vibe and is amazing with the herb mix!
Dietary modification: Use a gluten-free pizza dough if you need to; you'll still get a wonderful crispy texture in the cast iron.
Cheese swap: Try goat cheese or fontina for a creamier, tangier profile that pairs well with the herbs and tomato.

Step-by-Step: How I Make Crispy Herb Tomato Pan Pizza Recipe

Step 1: Let the dough rest and relax

After lightly greasing your cast iron skillet, drop the ball of pizza dough in and drizzle olive oil on top. Then, gently push the dough outward with your fingertips to nearly reach the edges. Cover it with plastic wrap and let it rest for at least 30 minutes—if your schedule allows, up to 2 hours is even better. This step gives the dough time to relax and rise slightly, making it easier to get that crispy edge without resistance.

Step 2: Mix the magic herb blend

While the dough is resting, toss together your dried basil, oregano, thyme, rosemary, fennel seed, red pepper flakes, and fresh chopped garlic. This mix is what really brings the aroma and flavor punch to your pizza, so I recommend stirring well and tasting a tiny pinch to adjust according to your preference.

Step 3: Layer with care, don't overdo it

Drizzle a bit more olive oil over the dough, then sprinkle a spoonful of your herb blend evenly across. Add a handful of provolone and mozzarella cheese, then drizzle the marinara sauce sparingly—not spread it all over—to avoid sogginess. Top with the rest of the cheese, pepperoni slices if using, and another sprinkle of herbs. Remember, less is more here — layering thoughtfully keeps the crust crisp and prevents dragging down the pizza.

Step 4: Bake on the upper rack for crispy goodness

Pop your skillet on the top-third rack of a preheated 450°F oven and bake for 10 minutes. Then rotate the skillet for even cooking and bake another 10 minutes or until the edges are crispy and golden brown. Finish by sprinkling grated parmesan or asiago cheese on top right after you take it out — it melts into a beautiful, slightly salty crust that seals the deal.

Top Tip

From my experience, a few little tricks make all the difference when making this Crispy Herb Tomato Pan Pizza Recipe.

Preheat the oven and skillet: Place your cast iron skillet in the oven while it preheats so it’s super hot when you add the dough—this jumpstarts that crispy crust.
Don’t overdo the sauce: Too much marinara can weigh the dough down and cause sogginess, so drizzle lightly and enjoy those flavor bursts instead.
Use a light touch with herbs: The dried herbs are potent—too many can overwhelm, so sprinkle gently and taste your mix beforehand.
Rotate the pizza midway: Ovens often have hot spots, so turn the skillet halfway through baking to ensure even browning.

How to Serve Crispy Herb Tomato Pan Pizza Recipe

Herb Tomato Pan Pizza - Serving Suggestion

Garnishes

I like topping my pizza with a few fresh basil leaves right after baking and a drizzle of extra virgin olive oil. Sometimes I’ll add a little fresh cracked black pepper or a sprinkle of red chili flakes if we’re in the mood for a bit more kick. Fresh herbs balance the cooked dried herbs and make each slice brighten up beautifully.

Side Dishes

Pair this pizza with a crisp green salad—think arugula tossed with lemon and parmesan—or a light Caesar salad. For something heartier, roasted garlic and herb potatoes complement the herbs on the pizza perfectly. And if you want to keep it simple, some pickled veggies or a tangy coleslaw balances the richness wonderfully.

Creative Ways to Present

For a cozy dinner party, I’ve served this pizza sliced into squares right from the skillet, paired with small bowls of dipping sauce like garlic aioli or spicy tomato. You can also serve it alongside a wine flight, choosing a light red like a Pinot Noir or an Italian Chianti to complement the herbs and cheese. Making it a “pizza bar” with various topping options on the side lets everyone customize their slice, which is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover pizza wrapped tightly in plastic wrap or an airtight container in the fridge. I’ve found that letting it come to room temperature for 10-15 minutes before reheating helps maintain the texture and flavor without drying it out.

Freezing

This pizza freezes surprisingly well. I usually slice it first, wrap individual slices in plastic wrap, and place them in a freezer bag. When you’re ready, thaw in the fridge overnight before reheating.

Reheating

To keep the crust crispy, I reheat slices in a hot oven or toaster oven at 375°F for about 8-10 minutes. You can also warm it gently in a skillet over medium heat with a lid for a few minutes to refresh the bottom crisply and melt the cheese again.

Frequently Asked Questions:

Can I use fresh herbs instead of dried for this pizza?

Fresh herbs can be used, but be mindful of their stronger moisture content and flavor. Add fresh herbs like basil or oregano after baking to preserve their vibrant taste, and reduce or omit some dried herbs in the herb mix to avoid overpowering the pizza.

What type of skillet works best for this recipe?

A cast iron skillet is ideal because it retains and distributes heat evenly, helping to create that signature crispy crust. If you don’t have cast iron, choose a heavy oven-safe skillet with good heat conduction.

How do I prevent the pizza from getting soggy?

Avoid spreading the marinara sauce too thickly and use it sparingly in drizzles. Also, ensure the dough is well oiled and rested before baking, and bake the pizza on the upper rack to keep the crust crisp.

Can I make this pizza vegan?

Yes! Swap out the provolone and mozzarella for your favorite vegan cheese alternatives, and use a plant-based pizza dough if desired. The herb mix and tomato sauce already pack plenty of flavor to keep this pizza delicious without dairy.

Final Thoughts

The Crispy Herb Tomato Pan Pizza Recipe has become one of those go-to dishes in my kitchen—not just because it tastes incredible, but because it’s so straightforward and fun to make. I hope you enjoy creating this at home as much as I do. Treat yourself to that crispy crust, the dance of herbs, and the comforting cheese and tomato combo. Trust me, once you make this, there’ll be many more skillet pizza nights ahead!