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Easy cast-iron series / recipe

Crescent-Roll Cast-Iron Pizza

A buttery, crisp-edged shortcut pizza with roasted-garlic sauce, mozzarella, and pepperoni. Bake the crust first, then add the toppings for a better bottom.

At a glance

Vessel10.25″ cast iron
Oven375°F
Yield2–3 servings
TotalAbout 35 min

The controlled prebake matters: thin crescent dough can turn soggy under too much sauce or scorch against concentrated bottom heat.

Jump to recipe
Crescent-roll pepperoni pizza with banana pepper rings baked in a black cast-iron skillet
The banana pepper rings shown are an optional topping.

Ingredients

  • 1 tube original crescent-roll dough (8 ounces / 8 rolls)
  • 1 teaspoon canola or olive oil, for the skillet
  • ⅓ cup roasted-garlic pizza sauce
  • 1¼ to 1½ cups shredded low-moisture mozzarella
  • 25 to 30 pepperoni slices, or enough for one even layer
  • Sliced banana peppers, to taste (optional)
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon dried oregano (optional)
  • Small pinch dried marjoram, for finishing (optional)

Method

  1. Preheat and shield.Heat the oven to 375°F. Place an empty sheet pan on the rack below the rack that will hold the skillet.
  2. Prepare the skillet.Spread 1 teaspoon oil lightly across the bottom and lower sides of a cold 10.25-inch cast-iron skillet.
  3. Form the crust.Unroll the crescent triangles into the skillet. Overlap them slightly, pinch every perforation firmly closed, and press the dough evenly across the bottom and about ½ inch up the sides.
  4. Dock and first bake — 10 minutes.Prick the center about 10 times with a fork. Bake the bare crust for exactly 10 minutes, until the surface looks dry and lightly golden. Remove it and gently press down any large bubbles.
  5. Top lightly.Spread on ⅓ cup sauce. Add about 1 cup mozzarella, arrange the pepperoni, then add the remaining cheese. Scatter optional sliced banana peppers over the top. Sprinkle with Italian seasoning and optional oregano.
  6. Finish baking.Return the skillet to the oven for 8–11 minutes. Begin checking at 8 minutes. Stop when the cheese is bubbling and the exposed crescent edge is deep golden brown.
  7. Rest and release.Rest for 5 minutes. Run a thin spatula around the edge and underneath the crust, then slide the pizza onto a cutting board before slicing.
  8. Finish.Crush a small pinch of dried marjoram between your fingers and sprinkle it over the hot pizza, if desired.

Technique notes

Use original crescent-roll dough in the specified 8-ounce, eight-roll format; no particular brand is required. Different package sizes or formulations may change the result.

Shield the bottom heat

For an RV oven, place an empty sheet pan on the rack beneath the skillet. This reduces concentrated heat under the cast iron and can help prevent scorching. Keep an eye on the crust toward the end of baking, especially if your oven runs hot.

Keep the sauce measured

Use ⅓ cup of sauce. Crescent dough is thinner and more tender than conventional pizza dough, so extra moisture can soften the center.

Skip a stovetop start

Start in a cold skillet and bake entirely in the oven. A stovetop preheat risks scorching the sugary, buttery dough before the top is ready.

Learn the techniques

Want to understand the method behind this dish? These Lab Notes explain the key steps without changing the recipe:

Browse all Cooking Techniques

When the pizza is ready

A crisp, browned bottom; flaky golden rim; fully melted cheese; and a center that holds together when lifted.

After cooking

Let the skillet cool safely, then follow the bare cast-iron cleaning guide.

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