Roasted Red Pepper Pizza Recipe

Name: Roasted Red Pepper Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28 -ounce can whole San Marzano plum tomatoes; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 Fresno or red jalapeno chile pepper; 1 large red bell pepper; 1 clove garlic; 2 anchovy fillets; 1/4 teaspoon red pepper flakes; 1/4 teaspoon dried oregano; 1/3 cup extra-virgin olive oil; Kosher salt; 1 prebaked pizza crust; 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced; 1/4 cup grated parmesan cheese; Torn fresh oregano or basil, for topping; Kosher salt

Servings: persons

1 28 -ounce can whole San Marzano plum tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Fresno or red jalapeno chile pepper
1 large red bell pepper
1 clove garlic
2 anchovy fillets
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt
1 prebaked pizza crust
6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced
1/4 cup grated parmesan cheese
Torn fresh oregano or basil, for topping
Kosher salt

1
Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands.
2
Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
3
Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper.
4
Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes.
5
Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation).
6
Halve the peppers and remove the seeds.
7
Combine the garlic, anchovies, red pepper flakes and oregano in a food processor.
8
Add the roasted peppers and pulse until almost smooth.
9
Pour in the olive oil and pulse a few times.
10
Season with salt.
11
Assemble the pizza: Keep the prebaked crust on the baking sheet.
12
Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce).
13
Top with the mozzarella, then spoon 1/2 cup pepper spread on top.
14
Sprinkle with half of the parmesan.
15
Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes.
16
Remove from the oven and top with the remaining parmesan and the herbs.
17
Season with salt.
18
Photograph by David Malosh

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 28 -ounce can whole San Marzano plum tomatoes, 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, 1 Fresno or red jalapeno chile pepper, and more.

Yes, Roasted Red Pepper Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions