Description
A quick and easy weeknight dinner featuring a crispy, golden crust made in a cast iron skillet with store-bought dough, marinara, mozzarella, and pepperoni. Ready in about 20 minutes.
Ingredients
Scale
- 1 pound pizza dough (store-bought refrigerated balls)
- 2 tablespoons extra virgin olive oil
- ½ cup marinara sauce (no-sugar-added)
- 2 cups shredded mozzarella cheese (from a block)
- 8 oz thin-sliced dry-cured pepperoni
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- Fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 450°F (230°C) with an empty 10-inch cast iron skillet inside for 10-15 minutes.
- Let pizza dough sit at room temperature for 10-15 minutes to relax.
- Roll or stretch dough into a 10-inch circle on a floured surface.
- Carefully transfer dough into the hot skillet; it should sizzle. Press into edges.
- Remove skillet from oven. Brush crust edges with olive oil.
- Spread marinara sauce over dough, leaving a ½-inch border. Sprinkle with garlic powder and red pepper flakes.
- Add shredded mozzarella cheese generously.
- Return skillet to oven and bake for 12-15 minutes until crust is golden and cheese is bubbly.
- Add pepperoni slices in the last 2 minutes of baking to crisp up.
- Remove from oven and let rest for 5 minutes before slicing.
- Garnish with fresh basil and serve immediately.
Notes
Preheating the empty skillet is crucial for a crispy bottom crust. Use block cheese and shred it yourself for better melting. Add pepperoni in the last 2 minutes to prevent burning. Let the pizza rest for 5 minutes to allow cheese to set.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of pizz
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 14
Keywords: cast iron pizza, pepperoni pizza, weeknight dinner, crispy crust, easy pizza, homemade pizza, quick dinner