Brush a cast-iron skillet with olive oil and dust with flour. (Note, if you did not purchase pre-rolled pizza dough, you will first need to dust a working space with flour and roll out your pizza dough to be used in your cast iron skillet.)
Press pizza dough into the bottom of the skillet and up the sides, about halfway up is fine.
Brush pizza with olive oil and crushed garlic, do not add toppings yet.
Bake for 18-25 minutes or until the crust is golden.
While the crust is baking, chop the pepperoni, divide it into two small piles and set it aside.
When the crust is golden brown, remove it from the oven, add pizza sauce, and spread it evenly.
Top with half of the chopped pepperoni
Followed by half of the shredded mozzarella cheese.
Add the remaining chopped pepperoni (optional to save a little bit to sprinkle on top before baking).
Spread the remaining shredded mozzarella followed by the fresh mozzarella slices, place the circles evenly apart and add the fresh basil. Sprinkle the Italian seasoning evenly on the pizza and add the leftover chopped pepperoni (if any).
Bake the pizza with the toppings for 8 -10minutes or until all of the cheese has melted. (To get the toasted spots on your cheese, let pizza cook under the broiler for 1-2 minutes if necessary.)
Remove from the oven and let rest 15 minutes before slicing and pulling apart. The rest time will ensure that the toppings and cheese don't spill out onto the plate.
Store leftover pizza in an airtight container no longer than three to four days in the refrigerator.
Notes
I have three easy pizza dough recipes if you want to make the crust yourself. Each recipe is simple to make.