Roasted Red Pepper Pizza

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: one 13-by-18-inch pizza
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Ingredients

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, recipe follows

6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced

1/4 cup grated parmesan cheese

Torn fresh oregano or basil, for topping

Prebaked Pizza Crust

4 cups bread flour, plus more for dusting

2 teaspoons kosher salt

1 teaspoon rapid-rise instant yeast

1/2 cup extra-virgin olive oil, plus more for the bowl

Directions

For the tomato sauce: 

  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. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
  2. 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.
  3. 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.

Prebaked Pizza Crust

  1. Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
  2. Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  3. Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
  4. Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

Cook’s Note

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

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Basic Pizza Sauce

Margherita Pizza

Pizza Rolls