Sweet Pepper Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place dough ball inside, turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down dough to release air. For a single large pizza (12–14 in), shape the dough into a disc and let rest 10 minutes before stretching to final shape.

Cook sauce

While dough rises (or up to a day ahead), heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and optional 1/2 teaspoon sugar. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat oven to 475°F (245°C) for at least 30 minutes so the stone/sheet is thoroughly heated.

Prepare peppers and onion

While oven preheats, thinly slice red, yellow, and green bell peppers and red onion. Toss slices in a bowl with 1 tablespoon olive oil, a pinch of salt and pepper. This lightly seasons and softens them when baked.

Stretch dough

Dust a pizza peel or cutting board with the cornmeal or semolina. Stretch or roll the rested dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer dough to the prepared peel or board.

Add sauce and cheese

Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–3/4 inch rim. Sprinkle shredded mozzarella evenly over the sauce, reserving about 2–3 tablespoons to finish.

Top with peppers

Arrange the seasoned pepper and onion slices over the cheese in an even layer. Sprinkle the remaining mozzarella and the grated Parmesan over the top. Drizzle a little olive oil over the toppings.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 10–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned.

Finish

Remove pizza from oven. Let rest 2–3 minutes. Scatter fresh basil leaves over the top and, if desired, sprinkle red pepper flakes. Slice and serve hot.

If you prefer softer peppers, you can toss them in a hot skillet for 2–3 minutes before placing on the pizza. Use cornmeal on your peel to prevent sticking and ensure an easy transfer to the stone.