If you’re craving a pizza that’s brimming with bold flavors, crispy edges, and a little spicy kick, you’re in for a treat with this Pepperoni and Roasted Jalapeño Pesto Pan Pizza. It’s the ultimate comfort food, combining the smoky heat of roasted jalapeños, rich pesto, irresistible pepperoni, and a gloriously golden crust. Designed for skillet baking, this pizza brings that coveted pan pizza texture right to your kitchen — no pizza oven required! Whether you’re hosting a fun pizza night or just want an exciting twist on weeknight dinner, this pie is destined to become a new obsession.
Ingredients You’ll Need
The beauty of this recipe is that every ingredient plays an important part. From the herby pesto to the spicy jalapeños, each adds a unique layer of flavor, making this Pepperoni and Roasted Jalapeño Pesto Pan Pizza truly irresistible.
- Pizza dough (1 pound): This is the base that gives your pizza its chewy interior and crispy edges; use store-bought for convenience or homemade for extra bragging rights.
- Pesto (1/2 cup): Whether store-bought or from your own food processor, pesto brings vibrant herbs, garlic, and a touch of cheese to every bite.
- Shredded mozzarella cheese (1 1/2 cups): The classic pizza melter — mozzarella bubbles up beautifully, blanketing the toppings in creamy goodness.
- Pepperoni (1/2 cup, sliced): Salty, meaty, and crisp at the edges, pepperoni is what pizza dreams are made of!
- Roasted jalapeños (2, peeled and sliced): Roasting tames the heat, adds smokiness, and makes these peppers an absolute flavor powerhouse; you control the heat by how much you use.
- Grated Parmesan cheese (2 tablespoons): A sprinkle of Parm sharpens every bite and adds that irresistible crispy finish.
- Olive oil (1 tablespoon): Just a drizzle in the pan gives the crust a stellar crunch and golden color.
- Cornmeal or flour (for dusting): Essential for preventing sticking and for giving the bottom of your pizza a lovely texture.
How to Make Pepperoni and Roasted Jalapeño Pesto Pan Pizza
Step 1: Preheat Your Oven and Pan
Start by getting your oven blazing hot at 500°F (260°C). While the oven preheats, place your cast iron skillet or a sturdy oven-safe pan inside for at least 10 minutes. This trick gives you that signature sizzling, crispy crust that makes Pepperoni and Roasted Jalapeño Pesto Pan Pizza extra special.
Step 2: Prepare and Shape the Dough
Lightly flour your work surface and stretch or roll the pizza dough out to match the size of your pan. Don’t worry about getting it perfectly round; a rustic, uneven edge just adds charm (and flavor-packed nooks for your toppings).
Step 3: Oil and Dust the Pan
Carefully remove the now-blazing-hot pan from the oven (hello, sizzling magic!). Drizzle in the olive oil and scatter a bit of cornmeal or flour across the surface. This simple step keeps the dough from sticking and adds a delightful crunch to the bottom.
Step 4: Assemble Your Pizza
Gently lay the dough in the hot pan, pressing it just up the sides for that signature pan pizza edge. Spread the pesto evenly, then shower on the mozzarella. Decorate with overlapping pepperoni slices and arrange the roasted jalapeño rings for bursts of color and heat. Finish with a flurry of grated Parmesan to lock in extra savory flavor.
Step 5: Bake to Perfection
Slide the pan back into the oven and bake for 12 to 15 minutes. Peek at the pizza: its crust should be golden, the cheese molten and bubbling, and the edges crisp. Let your masterpiece cool for about 5 minutes (the hardest part!) before slicing and enjoying.
How to Serve Pepperoni and Roasted Jalapeño Pesto Pan Pizza
Garnishes
A sprinkle of fresh basil, extra Parmesan shavings, or even a drizzle of chili oil can take your Pepperoni and Roasted Jalapeño Pesto Pan Pizza from great to unforgettable. If you like a little brightness, squeeze on some fresh lemon juice or scatter thinly sliced green onions before serving.
Side Dishes
This pizza pairs beautifully with a crisp Caesar salad, a crunchy fennel slaw, or a simple bowl of marinated olives. If you’re in the mood for dipping, set out a side of garlicky ranch or extra pesto for dunking those glorious crust edges.
Creative Ways to Present
For a fun, interactive pizza night, slice the Pepperoni and Roasted Jalapeño Pesto Pan Pizza into squares and serve on a wooden board with ramekins of dipping sauces. Turn it into party bites by cutting into small wedges or serve alongside a flight of craft beers to play up the spice and savoriness.
Make Ahead and Storage
Storing Leftovers
If you somehow resist eating the whole pie, wrap leftover slices in foil or store them in an airtight container in the fridge. They’ll keep for up to three days, and the flavors intensify as they mingle overnight.
Freezing
Want Pepperoni and Roasted Jalapeño Pesto Pan Pizza on demand? Place cooled slices between layers of parchment in a freezer-safe bag and freeze for up to two months. They make an amazing quick lunch or midnight snack straight from the freezer.
Reheating
To keep that irresistible pan-pizza crispiness, reheat slices in a skillet over medium-low heat for a few minutes, or bake in a 375°F oven until heated through. Microwaving will work in a pinch, but you’ll lose some of that signature crunch.
FAQs
Can I use store-bought pizza dough?
Absolutely! Store-bought dough works great and saves time, but if you love making your own, it’ll shine in this Pepperoni and Roasted Jalapeño Pesto Pan Pizza.
How do I roast jalapeños for the pizza?
Just place whole jalapeños on a baking sheet and broil, turning occasionally until charred and blistered. Let them steam in a covered bowl, peel off the skins, and slice. Roasting mellows their heat and adds wonderful smoky depth.
What kind of pesto works best?
Classic basil pesto is fantastic, but you can experiment with arugula, spinach, or even sun-dried tomato pesto for a twist. Fresh, homemade pesto will add even brighter flavor, but high-quality store-bought versions make prep a breeze.
Can I make this pizza without a cast iron skillet?
Yes! Any heavy, oven-safe pan will work, but a cast iron skillet is ideal for that signature golden, crispy crust that defines the Pepperoni and Roasted Jalapeño Pesto Pan Pizza.
Is it easy to make a milder version?
If you or your guests prefer less heat, simply use fewer jalapeños or swap them for roasted bell peppers. You’ll still get gorgeous color and roasted flavor without the spiciness.
Final Thoughts
If you’re ready to wow your taste buds (and maybe a few friends), gather your favorite ingredients and give the Pepperoni and Roasted Jalapeño Pesto Pan Pizza a try. It’s all about sizzling cheese, crispy crust, and bold, bright flavors — the perfect reason to skip takeout and make pizza night an epic event at home!
Print
Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the bold flavors of this Pepperoni and Roasted Jalapeño Pesto Pan Pizza. With gooey mozzarella, zesty pesto, spicy jalapeños, and savory pepperoni, this pizza is a taste sensation that’s easy to make at home.
Ingredients
Pizza Dough:
- 1 pound pizza dough
Pesto:
- 1/2 cup pesto (store-bought or homemade)
Cheese:
- 1 1/2 cups shredded mozzarella cheese
Pepperoni:
- 1/2 cup sliced pepperoni
Jalapeños:
- 2 jalapeños, roasted, peeled, and sliced
Additional:
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Cornmeal or flour, for dusting the pan
Instructions
- Preheat the oven: Preheat the oven to 500°F (260°C) and heat a cast iron skillet or heavy oven-safe pan for 10 minutes.
- Prepare the dough: Stretch or roll out the pizza dough and place it in the hot pan.
- Add toppings: Drizzle olive oil over the dough, spread pesto, add mozzarella, pepperoni, and roasted jalapeños. Sprinkle with Parmesan.
- Bake: Bake for 12-15 minutes until golden and bubbly.
- Serve: Let cool for 5 minutes before slicing and serving.
Notes
- To roast jalapeños, broil until blistered, peel, and slice. For less heat, reduce jalapeños or use bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 460
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
