Red Pepper Pizza With Pickled Peppers

Why We Love This Roasted Red Pepper Pizza Recipe

I wanted to name this recipe Pickled Pepper Pizza… Or Peter Piper Picked a Peck of Pizzas, something cutesy like that. However, in order for the people searching for red pepper pizza to find this recipe, you have the boring name above. But take note, this is a no boring pizza! This fabulous vegetarian (or slightly meaty) pizza can be quick-made with fresh pizza dough or made with homemade dough as well. But it’s not the dough, pizza sauce, or cheese that take center stage in this recipe… It’s the peppers. Lots of peppers. Roasted peppers, fresh peppers, and pickled peppers as well. You can add Canadian bacon to this pizza to add some extra protein, but make no mistake, the combination of sweet, smoky, and tangy peppers provides showstopping flavors.

Ingredients You Need

Pizza dough – store-bought or try our wonderfully easy homemade Pizza Dough recipe Pizza sauce – whatever type you like Mozzarella cheese – shredded Cheddar cheese – shredded Roasted red pepper – store-bought or homemade, drained and sliced thin Pickled cherry peppers – mild or hot, drained Fresh green bell pepper – seeded and sliced thin Onion – thinly sliced (sweet or red onions) Banana pepper slices – your choice of mild or hot, drained Italian seasoning – jarred or homemade Italian Seasoning Canadian bacon – cut into wedges (optional for non-vegetarian pizza)

How to Make the Best Pepper Pizza

Preheat the oven to 500°F. Set an oven rack to the lowest position. Slice the fresh bell pepper and onion. Then drain the roasted and pickled peppers. Slice them if needed. Divide the pizza dough into two 1-pound balls. Cover one ball with plastic wrap as you make the first pizza. Lightly flour a clean work surface. Roll one dough ball out into an even 14-16 inch circle. You can use your hands to gently tug the pizza crust around into a circular shape. Be careful not to puncture holes in the crust. Set out a large baking sheet and line it with parchment paper. Move the pizza crust to the prepared pan. Spread 1/4 cup of pizza sauce evenly over the pizza crust, leaving a 1-inch rim around the edge. Sprinkle ¾ cup of mozzarella cheese and ¾ cup of shredded cheddar cheese over the top of the pizza. Divide all of the toppings in half for two pizzas. Arrange half of the sliced onion and green bell peppers over the top of the pizza. Then add half of the roasted red peppers, banana peppers, and cherry peppers to the crust. Arrange Canadian bacon wedges on the pizza, if using. Sprinkle 1 teaspoon of Italian seasoning over the top of the pizza. Bake on the lowest rack, closest to the heat source, for 12 to 15 minutes until golden and bubbly around the edges. Meanwhile, build the second pizza with the remaining ingredients so it can go in the oven immediately after the first pizza is completed.

Serving Suggestions

Let the baked pizza sit out of the oven for a few minutes, then use a pizza cutter to slice 6-8 even triangles. Serve hot with grated parmesan, crushed red pepper, and a side of marinara sauce to dip the crust! I am also a big fan of having something fresh on the dinner table. So I suggest pairing bell pepper pizza with a classic Steakhouse Caesar Salad, Crunchy Kale Caesar Salad, or any of your favorite combo of greens.