Pepper Peddler Recipe

Preheat & Prep

Preheat oven to 500°F (260°C) with pizza stone or steel inside for at least 30 minutes. If using a baking sheet, preheat to 475°F (245°C). Lightly dust a pizza peel or work surface with 1–2 tablespoons flour.

Stretch or roll the 12-inch pizza dough into a roughly 12-inch circle on the floured surface, leaving a slightly thicker rim for the crust. Transfer to a floured pizza peel or parchment-lined baking sheet.

Brush the outer 1/2-inch crust with 1 tablespoon olive oil and set aside until toppings are ready.

Cook the Roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1 minute until bubbly and lightly golden (do not let it brown).

Add Milk & Garlic

Gradually whisk in 1 cup whole milk until smooth. Add the finely minced garlic. Continue to whisk and bring to a gentle simmer, cooking 3–4 minutes until sauce thickens to a pourable but spreadable consistency.

Finish Béchamel

Remove from heat. Stir in 1 tablespoon freshly grated Parmesan, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/8 teaspoon nutmeg (optional). Taste and adjust seasoning. Keep warm.

Sauté Peppers & Onion

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add thinly sliced sweet peppers (1 cup) and 1/2 cup thinly sliced red onion. Sauté 3–4 minutes until peppers begin to soften and onions are translucent but not fully browned. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon chopped fresh rosemary. Remove from heat and let cool slightly.

Tear 1/4 cup fresh basil leaves into smaller pieces and set aside for topping after baking (reserve 4 whole leaves for garnish).

Prepare Sausage & Cheeses

Slice 3 vegan sausage links into 1/4-inch rounds. If desired, brown them in a skillet for 2–3 minutes per side to develop color; drain on paper towel. Shred 3/4 cup fontina, 1/2 cup fontinella (or young provolone), and 1/2 cup smoked mozzarella and mix together in a bowl.

Grate 1 tablespoon Parmesan and reserve for finishing.

Assemble Pizza

Using a spoon or offset spatula, spread an even layer of the warm béchamel over the stretched dough leaving the oiled crust exposed (about 1/4–1/3 cup béchamel). Scatter 3/4 of the shredded cheese mixture evenly over the béchamel. Distribute the sautéed peppers and onions, then arrange the sliced vegan sausage rounds across the pizza. Top with the remaining cheese to help everything melt together. Sprinkle the reserved 1 teaspoon chopped rosemary evenly over the top.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is melted and bubbly. If using a lower temperature, bake 12–16 minutes. Rotate halfway through if necessary for even browning.

If desired, in the last 1–2 minutes move the pizza to the top rack or broil briefly to encourage browning — watch carefully to avoid burning.

Finish & Serve

Remove pizza from oven and transfer to a cutting board. Immediately sprinkle 1 tablespoon grated Parmesan over the hot pizza, drizzle 1 teaspoon extra-virgin olive oil evenly, and scatter torn fresh basil and 4 whole basil leaves as garnish. Add a pinch (1/4 teaspoon) crushed red pepper flakes if desired. Let rest 2 minutes, then slice into 6–8 pieces.