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Freshly baked roasted pepper pizza
Colourful pizza topped with sweet roasted red, yellow, and green peppers.

Pizza ai Peperoni

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Caution, this is not a spicy sausage pizza! In Italian, 'peperoni' means peppers (capsicums). The essence of the recipe is coaxing out the natural sweetness of the peppers at high heat. As the pepper skins blister and the flesh softens, they take on a jammy consistency which forms an unbeatable trio with salty cheese and crispy dough.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza stone: For the best results.
  • Sharp knife: For thinly slicing the peppers.

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Knead the dough (flour, water, yeast, salt, oil) for 15 minutes until silky. Prove for 1-1.5 hours.

Tip: During long kneading and proving, enzymes release flavours from the flour.
2 ✓

Core the peppers and slice into wafer-thin rings or strips.

Tip: Thin slices cook and caramelise faster, evaporating excess water.
3 ✓

Roll out the dough. Spread with tomato sauce seasoned with garlic and oregano.

Tip: Don't drown it in sauce, just cover the dough.
4 ✓

Sprinkle with cheeses, then arrange the peppers on top.

Tip: If you put the peppers on top of the cheese, they brown better (charring).
5 ✓

Bake at the highest possible temperature (230-250°C) for 12-15 minutes until the crust is blistered and brown.

Tip: The 'leopard spotting' (burnt spots) on the rim is the trademark of real Neapolitan pizza.
6 ✓

After baking, sprinkle with fresh basil.

Tip: Basil is heat-sensitive, so add it only at the end.

Recipe FAQ

Why did the dough get soggy?
Peppers release a lot of water. Slice them very thinly, or pre-cook slightly in a frying pan before putting on the pizza.

Ingredients

  • 500 g Pizza flour (Type 00)
  • 300 ml Lukewarm water
  • 7 g Dried yeast
  • 10 g Salt
  • 3 ml Olive oil
  • 200 ml Tomato sauce (passata)
  • 150 g Mozzarella (drier block type)
  • 50 g Parmigiano Reggiano
  • 3 pcs Bell peppers (mixed red, yellow, green)
  • 2 cloves Garlic
  • 1 tsp Dried oregano
  • 10 handful Fresh basil