Roasted Red Pepper Pizza
 
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Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 12-inch pizzas
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
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried oregano
  • ⅓ cup extra-virgin olive oil
  • Kosher salt
  • For the pizza:
  • 4 par-baked pizza crusts (2 - 1 lb. dough balls, separated into 4 pizzas for easier handling, rolled out and baked about 3 mins per side)
  • 12 ounces fresh mozzarella cheese (preferably buffalo mozzarella), drained and sliced
  • ½ cup grated parmesan cheese
  • Torn fresh basil, for topping
  • Kosher salt
  • cornmeal, to sprinkle on your pizza peel (to easily slide pizza on and off your baking sheet or stone)
Instructions
  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 (*TAC note: it took us more like 3 mins per each 4 sides. We prefer to char on the grill, about 10 mins total, rotating). 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. *You can make the pepper spread up to 4 days ahead; cover and refrigerate.
  3. Assemble the pizza: Keep the parbaked crust on the baking sheet. Spread with ¾ cup to 1 cup tomato sauce. Top with the mozzarella, then spoon ½ cup pepper spread on top. Sprinkle with a quarter of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, start checking at 7 mins. Remove from the oven and top with more parmesan and the herbs. Taste and season with salt, if needed. Repeat with remaining 3 pizza crusts.
Recipe by The Amiable Cooks at https://theamiablecooks.com/roasted-red-pepper-pizza/