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Red Pepper Pizza with Pickled Peppers
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 16 slices (2 large pizzas)
Calories: 239 kcal
Course:
Main Course
Cuisine:
Italian , American
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)
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.
Cup of Yum
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
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
% 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.