Spicy Pepperoni Pizza with Roasted Red Pepper Sauce
Servings 4
Ingredients
Pizza dough
- 1 cup warm water (250 ml)
- 2 teaspoons active dry yeast (6 grams)
- 1 teaspoon granulated sugar
- 3 cups bread flour (375 grams)
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
Roasted red pepper sauce
- 2 bell peppers
- 1 tablespoon olive oil
- ½ onion skin on
- 6 garlic cloves skin on
- 2 tablespoons tomato paste
- 1 tablespoon fresh basil
- 1 teaspoon fresh oregano
- 1 teaspoon toasted fennel seeds
- salt and pepper
Toppings
- 4 ounces fresh mozzarella sliced
- 2 ounces pepperoni slices
- ¼ cup halved cherry tomatoes
- ¼ cup thinly sliced red onion
- 1 jalapeno sliced
- 2 tablespoons fresh basil
Instructions
- Preheat oven to 425 degrees F.
- Make the pizza dough. Combine the warm water with yeast and sugar. Let sit for 5 minutes or until the yeast is activated and the mixture is foamy.
- Combine the yeast mixture with the flour, salt, and olive oil, mixing until a dough forms. Knead the dough until smooth, about 5 minutes. Lightly oil a clean bowl and place the dough in the bowl. Cover and let rise in a warm area until doubled in size, about 1 hour.
- Meanwhile, prepare the roasted pepper sauce. Toss the onion half and garlic cloves with 1 tablespoon oil. Lay the onion, garlic, and bell peppers on a sheet tray and roast in the oven for 25 minutes, flipping the vegetables over halfway through. Remove from the oven and place the bell peppers in a bowl. Cover with plastic wrap and let sit for 10 minutes.
- When the peppers are cool enough to handle, peel off the skin and remove the seeds. Remove the skin from the onion and garlic cloves. Place all of the roasted vegetables in a blender along with tomato paste, fresh basil, oregano, fennel, salt, and pepper, and puree until smooth. Let cool.
- Increase the oven temperature to 450 degrees F. Line a 9x13 inch baking sheet with parchment paper.
- Punch down the dough. Lightly flour the lined baking sheet and place the dough on top. Stretch out the dough with your hands until it fits the baking sheet, making sure the dough is even throughout. Spread the roasted pepper sauce on top in an even layer. Top the pizza with fresh mozzarella, pepperoni, cherry tomatoes, red onion, and jalapeno. Bake the pizza in the oven for 15 minutes or until the cheese is melted and lightly charred.
- Remove the pizza from the oven and top with fresh basil. Serve immediately.
Video
Notes
The roasted red pepper sauce can be made 3 days in advance.
This pizza is a thick-crust pizza. If you prefer a thinner crust, divide the dough recipe in half or use a half sheet pan (18x13 inches).
