Roasted Red Pepper Pizza

Total Time:
45 min
15 min
10 min
20 min

one 13-by-18-inch pizza

  • For the tomato sauce:
  • 1 28 -ounce can whole San Marzano plum tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • For the pepper spread:
  • 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
  • For the pizza:
  • 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
  • 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. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.

  • 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. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.

  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. 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. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.

  • Photograph by David Malosh

Get ahead!

You can make the pepper spread up to 4 days ahead; cover and refrigerate.

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    This recipe is featured in:

    Everything Italian