P
izza is one of those universally loved comfort foods—but every once in a while, it deserves a creative twist. This pan pizza recipe delivers just that: a fiery, savory, and sweet blend of flavors that come together on a crisp, golden crust. The pan pizza It’s topped with rich tomato sauce, melty mozzarella, spicy salami, and jalapeños, then baked until bubbling hot on a pizza stone. Once out of the oven, it gets finished with torn burrata, fresh basil, and a spoonful of passionfruit-pineapple preserve. The result is bold, vibrant, and totally unforgettable pan pizza because I’ve made her 4 times in 3 weeks. I’m actually hooked!
At its core, this recipe builds on the irresistible base of a well-made pan pizza. The dough is pressed into a cast iron skillet or heavy oven-safe pan, where it bakes directly on a preheated pizza stone. This method gives it a crispy bottom and chewy center—the best of both worlds. The tomato sauce brings that familiar tang, the mozzarella melts into stretchy perfection, and the salami crisps at the edges, releasing its spicy oils into the cheese below. Slices of jalapeño add heat and crunch, waking up every bite.
But the magic really happens after the bake. Just before serving, the pan pizza is topped with cool, creamy burrata. Its soft, milky center contrasts beautifully with the hot, crispy pizza base. Fresh basil leaves are added for their fragrant lift, and then comes the real twist: a tropical passionfruit and pineapple preserve. It might sound unusual, but the sweet-tart fruit flavors work beautifully with the savory richness of the cheese and meat. Each bite becomes a layered experience—spicy, creamy, fruity, fresh.
What you’d need?
Fridge-fermented dough: You’ll be using a dough that’s made using flour, instant yeast, salt, and water. You’ll then allow it to rise for 60-90 minutes at room temperature or pop it in a 40℃/104℉ oven until it’s doubled in size. After that you’ll be popping it into the fridge and allowing it to cold ferment for 2 1/2 hours or overnight. This dough can also be fermented for up to 4 days, this helps develop the gluten and flavor of the dough.
Ovenproof Pan: You can use a cast iron dish/pan or an ovenproof nonstick pan (I just use my brownie 20 cm x 20 cm pan to mimic a deep dish).
Oven and pizza stone: You want your oven to be very hot. The best way is to set a high temp (no fan) and allowing it to preheat for 30mins to an hour, this creates a pizza ready environment. You want the top and sides to crisp up but also have a base that’s got some colour and obviously is baked all the way through. I place the wire rack, with the pizza stone, on the second highest setting. This give the dough enough time to cook all the way through but also doesn’t melt/crisp up the cheese too quickly.
The Sauce: You can use premade pizza sauce or passata or make your own. I make or use whatever fits my mood. I like a good ratio between cheese and sauce , and sometimes I want the sauce to be more acidic or a tad sweeter than usual. That’s why I like making my own sauce.
Toppings: Use whatever you want! You are the chef, baby. So firstly, start with the below recipe because I can highly recommend it, obviously. Using your favourite pizza spot’s topping combinations as inspiration is also a safe bet.
This method gives the pan pizza a crispy bottom and chewy center—the best of both worlds. The tomato sauce brings that familiar tang, the mozzarella melts into stretchy perfection, and the salami crisps at the edges, releasing its spicy oils into the cheese below. Slices of jalapeño add heat and crunch, waking up every bite.
But the magic really happens after the bake. Just before serving, the pan pizza is topped with cool, creamy burrata. Its soft, milky center contrasts beautifully with the hot, crispy pizza base. Fresh basil leaves are added for their fragrant lift, and then comes the real twist: a tropical passionfruit and pineapple preserve. It might sound unusual, but the sweet-tart fruit flavors work beautifully with the savory richness of the cheese and meat. Each bite becomes a layered experience—spicy, creamy, fruity, fresh.
This pan pizza is about contrasts: hot and cold, spicy and sweet, rich and bright. It’s perfect for impressing guests or elevating a weekend dinner at home. While the flavor combination is gourmet, the process is approachable. Using a pizza stone ensures that signature crust texture, while the final toppings are added raw for a fresh, elevated finish.
Even better, the ingredients are flexible. You can swap in spicy honey instead of fruit preserves, use different cured meats, or adjust the heat level by changing the amount of jalapeño. But as written, this pan pizza version offers a stunning balance—classic enough to feel familiar, yet surprising in all the best ways.
Also, enter the Bonne Maman competition if you haven’t yet (running on Instagram and Tik Tok):
How to Enter:
– Follow @thebigtastybite
– Like and Tag 5 friends or more who would love a trendy Le Creuset kettle and a tasty Bonne Maman hamper worth R3000
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T’s & C’s apply:
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Pan Pizza - Loaded with Salami, Burrata, Jalapeño and a sweet fruit preserve!
Print PinEquipment
- 1 pizza stone recommended but not crucial
- 1 20cm x 20cm baking dish cast iron or nonstick
- 1 spatula
Ingredients
Pizza Dough
- 200 grams all-purpose flour or cake flour
- 11/4 tsp instant yeast
- 1 tsp sea salt finely ground
- 350 ml lukewarm water
- 3 tbsp olive oil separated
Tomato Sauce
- 400 grams crushed tomatoes or tomato puree
- 1 tsp origanum dried or fresh
- 1 tsp sugar optional
- ¼ tsp salt
Toppings
- 300 grams mozzarella grated
- 18 pieces salami spicy, regular or salami of choice
- 1 large fresh jalapeno thinly sliced
- 1 Burrata Mozzarella torn into bite size chunks
- 6 tbsps Bonne Maman Passionfruit Pineapple Fruit Preserve
- Parmesan freshly grated
- Handful of fresh basil thinly sliced
Instructions
Pizza Dough
- Start by adding the flour, instant yeast and salt to a large bowl and mix the dry ingredients. Pour in the lukewarm water and, using the handle of a wooden spoon, mix in the water until well combined, about 1 minute. Coat the surface with 1 tsp olive oil and cover with clingwrap. Allow to double in size, about 60-90 minutes. Note: if you think you kitchen is too cold and the dough won't rise properly. then preheat the oven to 40℃/104℉ and pop the covered dough in the oven. This'll be warm enough to help rise the dough and not cook it.
- Once doubled in size, generously wet your hands and flip each side of the dough over itself. Continue using water to flip the dough, continue for about 2 minutes.
- Lightly oil two medium bowls. With well oiled hands, section the dough into two equal parts, form a ball and place in the oiled bowls. Coat each ball with 1/2 tsp oil, cover and place in the fridge for 2 1/2 - 3 hours or overnight. Note: this dough can cold ferment for up to 4 days.
Tomato Sauce
- If using crushed tomatoes, puree the tomatoes until smooth, and add to a medium saucepan. Add the salt, sugar and origanum top the tomatoes and stir. Simmer on a low heat until thick or once most of the liquid has evaporated. Set aside to cool. Notes: if you're using tomato puree then adjust the sugar and salt as it has a stronger tomato flavour, more acidity and less liquid.
Assembly
- Preheat the oven to 260℃/500℉ with the top and bottom element activated. Make sure the wire rack is as close to the top element as possible and, if using, add the pizza stone on top of the wire rack. Allow the pizza stone/oven to preheat for a minimum of 30 minutes to an hour to ensure it's warm enough, mimicking a pizza oven.
- Line the baking pan with the remaining olive oil, about 1 tbsp 1/4tsp. Place the cold fermented dough in the pan and gently spread the dough until it reaches the edges.
- Add 3-4 tbsp of sauce and top with 150g grated mozzarella cheese (focusing on adding more cheese around the edges to get that crispy edge). Place 9 pieces of salami on top and add the sliced jalapenos (as much as you want).
- Pop the pan in the oven and bake for 10-15 minutes or until the cheese has properly crisped up around the edges. Using a spatula, loosen the edges and base of the pizza. Top with chunks of creamy burrata, dollops of the fruit preserve, grated parmesan and freshly chopped basil.
- Slice as desired and enjoy immediately. Note: using a scissor helps section ethe pan pizza surprisingly well.