This skillet pepperoni pizza is amazing. Cooked in a cast iron pan, it’s fast and simple: a bubbly, chewy crust topped with melty cheese, crispy pepperoni cups, crumbled blue cheese and finished with a drizzle of hot honey. The combination is irresistible.
I’ve been making this pizza on repeat.
Think chewy, flavorful crust, generous melted mozzarella, crisped pepperoni, salty-blue tang and a sweet-spicy finish from hot honey.
This pizza ticks all the boxes: hot and cheesy, with a hint of heat and sweetness from the honey and a creamy bite from blue cheese. It’s a flavor pairing I can’t get enough of — I’ve made it nearly every week lately.
It’s become my favorite pizza combination. I love blue cheese and hot honey, and together they lift this simple pepperoni pizza into something special.
The toppings are straightforward — marinara, mozzarella (or provolone), pepperoni, blue cheese and hot honey — but the results are spectacular.
Cast iron pan pizza is an underrated technique. It’s easy: when your dough is ready, place it in a hot skillet, add toppings and finish under the broiler for a few minutes. If you have dough on hand — leftover, refrigerated or store-bought — this comes together quickly.
Be mindful that the skillet gets very hot and it’s heavy. A well-seasoned cast iron or an enameled pan works great. Heat the pan thoroughly before adding the dough so you get a nicely blistered, chewy crust.
For this recipe I use my preferred dough and keep the rest simple:
- Marinara sauce
- Freshly grated mozzarella (and/or provolone)
- Pepperoni
- Crumbled blue cheese
- Freshly grated parmesan for finishing
- Hot honey for drizzling
Method overview: heat the skillet, place the dough in and let it blister for a minute or two, add sauce, cheese and toppings, then finish under the broiler until bubbly and golden. Remove, sprinkle with parmesan and drizzle generously with hot honey.
Dreamboat pizza.
Skillet Pepperoni Pizza
Skillet Pepperoni Pizza with Hot Honey and Blue Cheese
2 to 4 people
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Ingredients
Dough
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Flour and/or coarse cornmeal for dusting
Pizza
- 1 tablespoon olive oil
- 3/4 cup marinara sauce
- 1 cup freshly grated mozzarella cheese
- 10 to 12 pepperoni slices
- 1/3 cup crumbled blue cheese
- Parmesan cheese, for sprinkling
- Hot honey, for drizzling
Instructions
- In a large bowl combine the warm water, yeast, honey and olive oil. Stir, then let rest until foamy, about 10 minutes. Add the flour and salt and stir until the dough begins to come together but is still sticky. Form into a ball and knead in the additional 1/2 cup flour on a floured surface until smooth. Rub the bowl with olive oil, place the dough inside, turn to coat, cover with a towel and let rise in a warm spot for 1 to 1.5 hours.
- While the dough rises, prepare your toppings: warm the marinara, grate the cheese and lay out pepperoni and blue cheese.
- Heat a 10- or 12-inch cast iron pan over medium heat for 5–10 minutes. Preheat the oven broiler to high and position a rack in the center of the oven (not directly under the broiler).
- After the dough has risen, punch it down and place it on a floured surface. Divide in half and use one portion for this pizza; refrigerate or freeze the other half for later.
- Shape the dough into a loose circle that will fit your pan. Add 1 tablespoon olive oil to the hot skillet, coating the bottom, then place the dough in the pan. Cook 1–2 minutes until the dough starts to bubble.
- Quickly spread the marinara on the dough, leaving a border for the crust. Sprinkle with mozzarella, arrange the pepperoni and scatter the crumbled blue cheese on top.
- Place the skillet in the center of the oven and broil for about 5 minutes, watching closely. Broiling times vary — the pizza can take 5–10 minutes — so remove it when the cheese is golden and bubbly.
- Let the pizza cool slightly, sprinkle with parmesan and drizzle with hot honey. Slice and serve.
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This might be my forever meal.