Method

Green Pepper Topping

Prepare peppers

Wash the green bell peppers under cold water. Trim off the stem and core, remove seeds and membranes. Cut the peppers into thin strips about 1/4-inch wide (julienne) or into 1/2-inch dice depending on your topping preference. You should end up with approximately 2 cups of sliced peppers.

Sauté peppers

Heat a 10-inch skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat. Add the sliced peppers in a single layer. Cook, stirring occasionally, for 5–7 minutes until the peppers are softened and edges are beginning to brown but still retain some bite.

Season

Sprinkle 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon red pepper flakes over the peppers. Stir to combine and cook an additional 1–2 minutes to bloom the spices.

Finish

Remove the skillet from heat. Stir in 1 teaspoon lemon juice to brighten the flavor. Taste and adjust seasoning (add a pinch more salt or red pepper flakes if desired). Let cool slightly before using on pizza to avoid excess moisture on the crust.

For Assembly (optional)

Preheat oven

Preheat your oven or pizza oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Assemble pizza

Spread 1 cup pizza sauce evenly over the prepared 12-inch pizza crust, leaving a 1/2-inch border. Sprinkle 1 cup shredded mozzarella evenly over the sauce. Evenly distribute the prepared green pepper topping across the pizza.

Bake

Bake in the preheated oven for 10–12 minutes, or until the crust is golden and cheese is bubbling and lightly browned. If using a hotter pizza oven, bake according to manufacturer's guidance (typically 5–7 minutes).

Slice and serve

Remove pizza from oven and let rest 2 minutes. Slice and serve hot.

Mazzio's - Pizza Topping: Green Peppers Recipe