So here’s the deal—I ran a poll on Instagram to see if you guys wanted me to make upside down pizza or chicken crust pizza. And of course, it was neck and neck. But by the time I even checked the results, I was already at the store with ingredients for upside down pizza in my cart. Don’t worry—chicken crust pizza is coming next week.

Now, this isn’t just any upside down pizza. This one’s baked in a cast iron skillet, which means crispy golden edges, gooey cheese in the middle, and a crust that’s almost caramelized where it meets the pan. Plus—parmesan, pepperoni, jalapeños, and yes, canned mushrooms (don’t come for me, they’re delicious). This pizza is bold, spicy, cheesy, and everything you want in a weeknight win.

Ingredients:

1 Publix pizza dough (the round ball, not the roll-out kind)

1 small can mushrooms (use the whole can) Pepperoni slices

Fresh jalapeño

grated Parmesan cheese (first layer)

Mozzarella cheese (tons—nobody measures cheese)

Your favorite pizza sauce

Italian seasoning Kinder’s Buttery Garlic Salt

Directions:

Preheat oven to 400°F. Roll out dough slightly bigger than your cast iron skillet. Sprinkle Italian seasoning + Kinder’s Buttery Garlic Salt right into the dough. In the cast iron, layer in this exact order: Parmesan cheese Pepperoni Fresh jalapeños Canned mushrooms Mozzarella cheese Pizza sauce Lay the dough on top, tucking the excess edges down around the sides. Bake 20 minutes for a softer crust, or 25–30 minutes for crispy edges and that “almost burnt but not really” vibe. Flip it upside down onto a board, slice, and serve hot.

This is pizza night, but better. Cast iron makes it crispy, the toppings make it bold, and the cheese… well, the cheese makes it disappear.