Tía Marisol's Gulf Skillet Pepperoni Pizza That Has the Cousins Bargaining for Seconds

Ay, mi gente, gather 'round the Florida porch because this ain't just any pizza—it's Tía Marisol's skillet pizza pie, the one that turns a regular Tuesday into a full-on mercado fi…

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Ingredients

Skillet pizza dough crust: that golden, stretchy base you press into the cast-iron like it's hugging the pan for dear life, ready to crisp up with Caribbean attitude
Tomato pizza sauce: the bright, tangy red blanket that bubbles and sings with every spoonful, straight from the mercado jar but tasting like homemade love
Bell peppers: those rainbow-chopped beauties, sweet and snappy, adding color and crunch like they own the whole telenovela plot
Shrooms: earthy little fungi buttons, sliced thin and sneaky, bringing that umami depth that makes everyone ask 'what's your secret?'
Cheddar cheese: bold, sharp shreds that melt into gooey rivers of flavor, because sometimes we skip the mozzarella and go full Florida bold
Pepperoni pizza topping: those spicy, cupped little circles of joy that crisp at the edges and make the kids sneak one before it hits the oven

Directions

First, preheat your cast-iron skillet over medium heat on the stove while you roll out that skillet pizza dough crust nice and even, whispering 'stay flat, mi amor' so it doesn't fight you.
Press the dough into the hot skillet with your fingers, creating a little lip around the edge like a tiny edible fence to hold all the goodness in.
Spoon on the tomato pizza sauce in a generous swirl, spreading it like you're painting a masterpiece that will make the whole family gasp.
Sprinkle a base layer of cheddar cheese right on the sauce so it acts like edible glue for everything else coming aboard.
Scatter the sliced shrooms evenly like little hidden treasures, followed by the colorful bell peppers for that sweet crunch in every bite.
Pile on more cheddar cheese now, because we don't do shy with the melt in this cocina—cover it like a cozy blanket on a Gulf breeze night.
Top it all with the pepperoni circles, overlapping just enough so they curl up crispy and spicy while the pie bakes.
Slide the whole skillet into a 450-degree oven or cover it on the stove for 12-15 minutes until the cheese is bubbling lava and the crust edges are golden and proud.
Pull it out when the pepperoni is perfectly cupped and the cheddar has that irresistible stretch, letting it rest two minutes so it doesn't fall apart on the first slice.
Slice it into wedges with a big laugh, serve straight from the skillet, and watch the family dive in while you claim the corner piece with extra crust.

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