Red Pepper Pizza with Pickled Peppers
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
16 slices (2 large pizzas)
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Calories
239 kcal
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Course
Main Course
Red Pepper Pizza with Pickled Peppers
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It's easy to make homemade pizzas loaded with a tantalizing combination of spicy pickled banana peppers and sweet roasted red peppers, plus fresh veggies and your favorite extra toppings!
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Ingredients
- 2 pounds fresh pizza dough frozen-thawed or homemade
- ½ cup Pizza Sauce
- 1 ½ cups shredded Mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- 1 roasted red pepper drained and sliced thin
- 1 fresh green bell pepper seeded and sliced thin
- 2/3 cup thinly sliced onion
- ½ cup banana pepper slices drained (mild or hot)
- ½ cup pickled cherry peppers drained (mild or hot)
- 2 teaspoons Italian seasoning
- 5 slices Canadian bacon cut into wedges (optional)
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Instructions
- 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 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.
Notes
- If you can’t find cherry peppers, substitute peppadew peppers or pickled jalapeno slices.
- You can bake two pizzas at once, especially if you have a convection oven. If using convection heat, reduce the temperature to 475°, and bake for 10 to 13 minutes.
- Leftovers: Once the slices cool transfer them to an airtight container. Keep roasted red and pickled banana pepper pizza in the fridge for up to 3 days.
- To reheat: Oven-bake slices on a baking sheet at 375 degrees for 10 minutes. But hands-down my favorite and the best way to reheat pizza is in the air fryer! It reheats perfectly crispy and cheesy-gooey leftover pizza in less than 5 minutes.
Nutrition Information
Show Details
Serving
1pc
Calories
239kcal
(12%)
Carbohydrates
30g
(10%)
Protein
11g
(22%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
23mg
(8%)
Sodium
786mg
(33%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
267IU
(5%)
Vitamin C
11mg
(12%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices (2 large pizzas)
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 239kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 786mg | 33% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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