Skillet Pepperoni Pizza with Hot Honey and Blue Cheese.
This skillet pepperoni pizza is incredible! Made in a cast iron pan, it’s quick and easy, the crust is bubbly and chewy, and it’s covered in melty cheese then drizzled in hot honey. The combination is fabulous!
I’ve got a pizza you will want to make on repeat.
Chewy, flavorful crust, tons of melty mozzarella, crispy pepperoni cups, sprinkles of blue cheese and drizzles of hot honey.
This pizza checks all the boxes. It’s cheesy and hot, with a hint of heat from the hot honey, a bit of sweetness and a creamy tanginess from the blue cheese. Not sure a flavor combo better exists. And I should know because I can’t stop making this darn pizza.
Truly! I’ve made it almost every week for the last few weeks. It’s to the point where Eddie is almost getting sick of it because I’ve made it so much.
I will never tire of it. I’m declaring it my new favorite pizza combination and that’s that.
I LIVE for blue cheese. It’s one of my favorite things. And hot honey? Well, of course.
The toppings here aren’t anything new. I’ve made lots of pizza with blue cheese and drizzled just about every pizza with hot honey for years now. But this simple pizza topped with those two things makes me lose my mind in deliciousness. It’s really so good!
Remember when I first discovered cast iron pizza and fell in love?! It feels like yesterday. I made this brussels bacon cast iron pizza a million times that year because we love it so much. It is still one of my favorite pizzas of all time, and when we use our ooni pizza oven I almost always do brussels and bacon. I also often do the cheeseburger version too.
The cast iron method is so underrated in my opinion. It’s just so EASY. Once your dough is ready, you throw it in the pan, throw on your toppings and then pop it in the oven for a few minutes. It’s so simple. And if you have dough on hand, like leftover dough in the fridge or you buy your favorite pizza dough, it comes together even quicker.
The skillet gets HOT so that is the only concern here. It’s also heavy! Right now, I am loving this staub cast iron pan. It might just be the best one I’ve ever used. My mom still uses a cast iron pan that is over 100 years old!
I use my go-to dough for this recipe. Then the rest is embarrassingly easy.
Mozzarella and/or provolone.
I heat the skillet until hot. Once it’s hot, I throw the dough in and let it cook for a minute or two. Toppings go on next. Then it heads into the oven for five minutes or so until super bubbly and golden and finished.
Never turn down freshly grated parmesan!
And a big hot honey drizzle.
Skillet Pepperoni Pizza
Skillet Pepperoni Pizza with Hot Honey and Blue Cheese
- 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
- 1 tablespoon olive oil
- ¾ cup marinara sauce
- 1 cup freshly grated mozzarella cheese
- 10 to 12 pepperoni slices
- ⅓ cup crumbled blue cheese
- parmesan cheese, for sprinkling
- hot honey, for drizzling
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- At this point, I get my toppings ready. I have my marinara ready to go, my cheese grated, the pepperoni out, etc.
- Heat a 10 or 12-inch cast iron pan over medium heat. I like to heat mine for a full 5 to 10 minutes before placing the dough in it. At the same time, preheat the broiler in your oven to high. Make sure there is an oven rack in the center (and not right below the broiler).
- After the dough has risen, punch it down and place it back on a floured surface. Divide it in half and use only one half for this pizza recipe. Save the other half - stick it in the fridge for a few days, or even freeze it!
- Using a rolling pin or your hands, form it loosely into a circle that fits in your cast iron pan.
- Add the olive oil to the preheated cast iron and make sure it coats the bottom of the pan. Place your dough in the pan. Cook for 1 to 2 minutes, until the dough is bubbling up. Carefully and quickly, spread the marinara on top of the dough, leaving a border for the crust. Sprinkle with the mozzarella. Add the pepperoni. Sprinkle with the blue cheese.
- Place the skillet in the middle of the oven with the broiler on. Broil for 5 minutes - but watch it! This all depends on your broiler and it can burn fast. I find that my pizza can go between 5 and 10 minutes, so just keep an eye on it until it is as golden and bubbly as you’d like.
- Remove the pan and let the pizza cool for a few minutes. Sprinkle with the parmesan and drizzle with hot honey. Slice and serve!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
This might be my forever meal!
6 Comments on “Skillet Pepperoni Pizza with Hot Honey and Blue Cheese.”
I just pulled some frozen pizza dough out for tomorrow night..voila!
Just a bit of a difference between this and the Brussel Sprout Bacon pizza….
broiler rack in the center not right under it. That sound more do-able when it comes to pizza dough food thangs!
It should be divine💃
Omg made this for dinner and was just told that this is what we are having for Super Bowl. Your dough is so so good. I always was leery of making pizza but this recipe and the broccoli pizza as so good and easy. Thank you. Goodbye Domino Pizza
Loved this..especially the dough. Great having 1/2 to keep in the freezer for another day. Easy and delicious. The pepperoni and blue cheese combo is not expected but works so well. Will look for other pizza recipes on your site and try them.
My only question is, do I put 2.5 cups of flour in the dough and then work in an additional 1/2 cup? Or do I put 2 cups and work in 1/2 cup?
Made this tonight and it’s delicious! Does anyone have any tips on getting the dough in to the hot cast iron without burning yourself or having the dough get stuck to itself instead of being in one neatly rolled-out circle?
I live in a tiny town hours away from decent pizza. We’ve made a lot of mediocre pizza at home over the years but this recipe has changed our lives! I actually use the NY style dough recipe from Kenji Lopez’s pizza lab because it makes enough for 4 pizzas which works better for my house of teenage boys- but I follow your method and it works perfectly every time. I just wanted to say thank you for sharing and making a pizza loving country girl very happy.
Can’t wait to try this!