By: Naomi

Is this the simplest pizza I have ever made? Yes. Is it also in the running for the best? Oh my god, also yes. I’ve probably made this ten thousand times over the years in variations large and small, a little something with a little something more to it, sometimes with my favorite blistered tomatoes or a zucchini flower pizza, or even the one that’s actually a pie.

This pizza is not that. It’s what you get when you want dinner on the table in 30 minutes, when you realize all you want is hot, cheesy, tomatoey things, when you need dinner to be both easy and fantastic. It needs nothing more than what’s here. I’m giving you a recipe for a pizza that’s made entirely of ingredients you’ll likely find in your fridge or pantry, nothing fancy. The crust is crispy, the cheese is bubbly, and it’s a total dream to pull off.

There are two key decisions that make this pizza stand out:

Use good-quality store-bought pizza dough. I’m talking about the best you can get in your area, and for me, that’s usually a fresh-made dough ball from a local pizza place or a good grocery store. The difference between a fresh, happy dough and a supermarket-packaged dough that’s been sitting around for days is massive. The fresh dough will be softer, more pliable, and will have a much better flavor. If you want to make your own, my standard pizza dough recipe is always a hit.

Cook it in a cast iron skillet. A well-seasoned cast iron skillet is the secret to a super crispy crust. The high heat of the cast iron creates a deep brown, crispy bottom that’s truly irresistible. If you don’t have a cast iron skillet, a heavy-bottomed oven-safe skillet will work too, but cast iron is king here.

The toppings couldn’t be simpler: a generous smear of tomato sauce, a layer of shredded mozzarella, and a sprinkling of dried oregano. That’s it! The beauty of this pizza is in its simplicity, allowing the quality of each ingredient to shine. If you’re feeling adventurous, you can always add a few extra toppings like sliced pepperoni, sautéed mushrooms, or fresh basil after it comes out of the oven. But honestly, it’s perfect as is.

Whether it’s a busy weeknight or a relaxed weekend, this crispy pan pizza is a winner every time. It’s a testament to the fact that sometimes, the simplest things are the best.

Simple Crispy Pan Pizza

Serves 2-4
Prep time: 10 minutes
Cook time: 15-20 minutes

1 tablespoon olive oil, plus more for drizzling
1 pound store-bought pizza dough, at room temperature
½ cup tomato sauce (canned crushed tomatoes or marinara)
1 cup shredded mozzarella cheese
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional: red pepper flakes for serving

1. Preheat your oven to 450°F (230°C). Place a 10-inch cast iron skillet or other oven-safe heavy-bottomed skillet in the oven to heat for at least 10 minutes.
2. Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of olive oil to the hot skillet, swirling to coat the bottom.
3. Place the pizza dough in the center of the skillet. Using your fingertips, gently press and stretch the dough to fill the bottom and slightly up the sides of the skillet. If the dough resists, let it rest for 5 minutes and try again.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the mozzarella cheese over the sauce, followed by the dried oregano. Season with salt and pepper.
5. Carefully transfer the skillet back into the preheated oven. Bake for 15-20 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly with some browned spots.
6. Remove the pizza from the oven. If desired, drizzle with a little extra olive oil and sprinkle with red pepper flakes. Let it rest for a few minutes before slicing and serving.

Do ahead: This pizza is best enjoyed fresh from the oven, but leftovers can be reheated in a skillet or oven until crispy. The dough can be prepared up to a day in advance and stored in an oiled bowl, covered, in the refrigerator.