Brunch Pizzetta Peppers, Onion, Chipotle Aioli, & White Sauce Recipe

Preheat and prepare

Position a rack in the lower third of the oven and preheat to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; alternatively use a heavy baking sheet turned upside down.

Stretch the dough

On a lightly floured surface, stretch or roll the dough to a roughly 10–12 inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a parchment paper–lined peel or baking sheet for easy transfer.

Brush with oil

Brush the surface of the stretched dough lightly with 1 tablespoon of the olive oil to create a barrier between dough and sauces so it doesn’t get soggy.

Make the white ricotta sauce

In a medium bowl, combine ricotta, heavy cream, grated Parmesan, minced garlic, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth and spreadable. If the mixture is too thick, stir in up to 1 tablespoon more cream (or warm gently in a small saucepan for 30–60 seconds) until it’s easy to spread.

Taste and adjust

Taste the sauce and adjust seasoning—add a pinch more salt or lemon zest if you want brighter flavor. Set aside at room temperature while you prepare toppings.

Make the aioli

In a small bowl, whisk together mayonnaise, chipotle paste, lime juice, minced garlic and 1/4 tsp salt. Add up to 1 tablespoon water to thin to a sauceable consistency. Taste and adjust chipotle or lime to preference. Refrigerate until ready to finish the pizzetta.

Sauté peppers and onions

Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced peppers and onions and sauté until softened and edges begin to caramelize, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper, toss, then remove from heat and let cool slightly.

Assemble the pizzetta

Spread an even layer of the ricotta white sauce over the prepared dough, leaving a 1/2–1 inch border for the crust. Sprinkle shredded mozzarella evenly over the white sauce. Arrange the sautéed peppers and onions over the cheese in a single layer.

Bake

Carefully slide the pizzetta (on the parchment) onto the preheated stone or baking sheet. Bake 10–12 minutes, until the crust is golden and cheese is melted and bubbling. If using a very hot oven or stone, start checking at 8 minutes to avoid over-browning.

Finish and serve

Remove pizzetta from the oven and transfer to a cutting board. Drizzle or dollop the chipotle aioli across the top (use about 2–3 tablespoons; reserve more if desired). Scatter chopped fresh oregano or basil and a pinch of crushed red pepper flakes to finish. Let rest 2 minutes, slice into 4 pieces, and serve warm.