Upside-Down Skillet Pepperoni Pizza with Crispy Caramelized Crust Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the cast-iron skillet is hot before adding the toppings. You can preheat the skillet in the oven while it heats up, then carefully add the cheese and pepperoni.

This extra step helps the bottom of the pizza brown even more deeply. Also, don't overload the pizza with sauce—a thin layer is all you need to moisten the dough without making it soggy.

Let the pizza rest for a couple of minutes after baking before flipping. This allows the cheese to firm up slightly, making it easier to slide out in one piece.

When flipping, place the cutting board squarely over the skillet and invert confidently in one motion. If any cheese sticks, use a spatula to gently release it. Slice with a sharp chef's knife or pizza cutter for clean wedges.

Variations

• Vegetarian Supreme: Replace the pepperoni with sliced mushrooms, bell peppers, and red onions. Sauté the vegetables briefly before adding to the skillet to remove excess moisture. Use provolone or a mix of mozzarella and fontina.
• Spicy Sausage: Swap the pepperoni for cooked Italian sausage, crumbled. Add a pinch of red pepper flakes to the sauce for extra heat. Finish with a drizzle of hot honey after baking for a sweet-spicy kick.
• Four Cheese: Use a blend of provolone, mozzarella, fontina, and Parmesan. Omit the pepperoni for a meatless version. Add a few fresh basil leaves after flipping for a burst of freshness.
• BBQ Chicken: Use shredded cooked chicken tossed in barbecue sauce instead of pepperoni. Replace the pizza sauce with BBQ sauce. Top with red onion slices and a sprinkle of smoked gouda after baking.

Storage and make-ahead

Fridge

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispness.

Freezer

Wrap individual slices in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10-12 minutes.

Reheat

To reheat, place slices in a dry skillet over medium heat for 2-3 minutes per side, or bake at 375°F (190°C) for 5-7 minutes until heated through and crispy.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat for a few minutes until the crust is crispy and the cheese is melted, or bake in a 375°F (190°C) oven for 5-7 minutes. Avoid microwaving, as it makes the crust soggy.

The pizza can be assembled up to 2 hours ahead and kept in the refrigerator, covered. When ready to bake, add a few minutes to the baking time if starting from cold.

Alternatively, bake the pizza fully, let it cool, and refrigerate; reheat as directed. The dough and sauce can also be prepared a day in advance.

Serving ideas

Serve the pizza hot, straight from the skillet after flipping, cut into wedges. A side of marinara sauce for dipping is a nice touch, though not required.

Pair it with a simple green salad or roasted vegetables for a complete meal. The crispy, caramelized crust is the star, so let it shine without too many accompaniments.

This pizza is best enjoyed fresh out of the oven, when the crust is at its crispiest and the cheese is still molten. For a casual dinner, set the cutting board in the center of the table and let everyone grab a slice. It also works well for game day or a movie night, served alongside other finger foods.

Frequently asked questions

Recipe card

Upside-Down Skillet Pepperoni Pizza with Crispy Caramelized Crust

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 350 g pizza dough
• 200 g provolone cheese, shredded
• 100 g pepperoni slices
• 1/2 cup pizza sauce
• 2 tbsp grated Parmigiano-Reggiano

Instructions

1. Place a 10-inch cast-iron skillet on the stovetop over low heat to warm slightly. Evenly scatter the shredded provolone cheese across the bottom of the skillet, covering it completely. Arrange the pepperoni slices in a single layer over the cheese. Spoon the pizza sauce over the pepperoni and spread it gently to the edges, leaving a small border. The sauce should not reach the sides of the skillet, as it will bubble up during baking.
2. On a lightly floured surface, stretch or roll the pizza dough into a round about 10 inches in diameter. Carefully lift the dough and place it over the sauce, tucking the edges down around the filling inside the skillet. The dough should cover the entire surface, with the edges slightly overlapping the sauce. Press gently to seal the edges against the skillet wall.
3. Heat the oven to 450°F (232°C). Place the skillet in the oven and bake for 20 minutes, until the top of the dough is puffed and deep golden brown. The cheese underneath will melt and caramelize, and the edges of the dough will crisp against the hot cast iron. If the top browns too quickly, tent loosely with foil during the last 5 minutes.
4. Remove the skillet from the oven and let it cool for 2 minutes. Place a cutting board or large plate over the skillet. Using oven mitts, carefully invert the skillet and board together, then lift the skillet away to reveal the pizza with the caramelized cheese and pepperoni on top. Sprinkle with grated Parmigiano-Reggiano while hot. Slice into wedges and serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

28 g

Carbohydrates

48 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.