If you crave a pizza that’s bold, full of flavor, and just the right amount of spicy, you need to try this Pepperoni and Roasted Jalapeño Pesto Pan Pizza. The crispy skillet-baked crust holds up a punchy basil pesto, melty mozzarella, roasty-hot jalapeño slices, and loads of pepperoni, making every bite about balance and excitement. It’s the kind of pizza that makes you look forward to every Friday night—familiar enough to satisfy your cheesy cravings but with a twist you won’t be able to resist sharing with friends or family.
Ingredients You’ll Need
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza comes together with a simple list of ingredients, each playing a standout role in creating layers of flavor and texture. Don’t skip any—each one brings something special to the party!
- Pizza dough: The sturdy base for your pan pizza; homemade or store-bought both work beautifully, as long as it’s fresh and soft.
- Basil pesto: Adds fresh, garlicky, herbaceous flavor in place of tomato sauce and pairs perfectly with the spicy, savory toppings.
- Shredded mozzarella cheese: The ultimate melt factor; gives every bite that iconic cheese pull.
- Pepperoni: Salty, spicy, and with crisped edges—a must for classic flavor and plenty of personality.
- Jalapeños (roasted and sliced): Roasting tames their heat and unlocks smoky sweetness that shines on this pizza.
- Grated Parmesan cheese: A sprinkle before baking adds sharpness and nutty depth to round out the flavor.
- Olive oil: Helps the crust become golden and crisp while adding a rich, fruity aroma.
- Cornmeal or flour for dusting: Ensures the dough doesn’t stick and also gives the crust a bit of crunch.
- Optional red pepper flakes: Gives you complete control over the final level of zesty heat—go wild or skip altogether!
How to Make Pepperoni and Roasted Jalapeño Pesto Pan Pizza
Step 1: Preheat and Prep Your Pan
Begin by cranking your oven to 500°F and placing a 10-inch cast iron skillet or cake pan inside. Preheating the pan is key! This little trick guarantees a sturdy, restaurant-style crust that gets crisp and golden on the bottom while staying pillowy inside.
Step 2: Roast the Jalapeños
Fire up your gas flame or turn on the broiler! Place the jalapeños directly over the heat, turning occasionally, until their skins are blackened and blistered. Once they’re roasted, pop them into a covered bowl or zip-top bag to steam for about five minutes—this makes peeling effortless. Peel, slice, and, if you prefer less heat, remove the seeds before layering onto the pizza.
Step 3: Stretch the Dough
Dust your countertop with cornmeal or flour, then gently stretch and press your pizza dough into a 10-inch circle. Don’t worry about perfection; a few rustic edges just add character. The dough should feel relaxed and supple, not tight or springy.
Step 4: Assemble the Pizza
Carefully remove the hot skillet from the oven—it will be blazing, so be cautious! Pour in a tablespoon of olive oil, swirling to coat the bottom and sides, and set your dough inside, pressing it out to meet the edges. Layer on the basil pesto, then scatter shredded mozzarella, followed by pepperoni slices and your beautifully roasted jalapeños. Finish with a shower of grated Parmesan for extra richness.
Step 5: Bake to Perfection
Slide the skillet (using oven mitts!) into your piping-hot oven. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling and spotted with bronze. For an even crispier base, start your pizza on the stovetop over medium heat for two to three minutes before transferring to the oven.
Step 6: Rest, Slice, and Serve
When your Pepperoni and Roasted Jalapeño Pesto Pan Pizza is gloriously golden and irresistible, let it rest for about five minutes before slicing. This helps the cheese set up, so every piece comes out clean and gooey. Add red pepper flakes over the top if you want an extra kick!
How to Serve Pepperoni and Roasted Jalapeño Pesto Pan Pizza
Garnishes
A final sprinkle of fresh basil, extra Parmesan, or a pinch of red pepper flakes really brings the pizza to life, enhancing the fresh pesto aroma and spicy jalapeño zing. A drizzle of good olive oil isn’t out of place, either, if you want glossy, Instagram-ready slices.
Side Dishes
This pizza is a star, but you can let it shine brighter with a simple side salad—think crisp romaine tossed in lemony vinaigrette or a peppery arugula salad. If you crave more, throw together a platter of marinated olives or roasted veggies for a relaxed feast.
Creative Ways to Present
Cut your Pepperoni and Roasted Jalapeño Pesto Pan Pizza into squares for party platters, or turn mini cast-iron pans into personalized pizzas at your next dinner night. For fun, offer a “build your own” pesto pan pizza bar so everyone picks their favorite add-ins alongside your pepperoni and jalapeño classic.
Make Ahead and Storage
Storing Leftovers
Let any leftover slices cool completely, then store them in an airtight container in the refrigerator for up to three days. The flavors actually meld together wonderfully, so don’t be surprised if tomorrow’s slice tastes even zestier.
Freezing
You can freeze whole or sliced Pepperoni and Roasted Jalapeño Pesto Pan Pizza: wrap tightly in plastic and foil, and freeze for up to two months. When pizza cravings hit, just pull out a piece for a quick and delicious homemade treat anytime.
Reheating
For best results, reheat slices in a hot oven or toaster oven at 400°F until the cheese melts and the crust returns to its crisp, chewy glory. The microwave works in a pinch, but the oven will always bring back that fresh-from-the-skillet magic.
FAQs
Can I make this pizza vegetarian?
Absolutely! Just leave off the pepperoni or swap in your favorite vegetarian pepperoni or roasted vegetables. The mix of roasted jalapeño and pesto means it’ll still have tons of wow-factor flavor.
What if I don’t have a cast iron skillet?
You can use any oven-safe cake pan or metal baking dish of similar size. Just be sure to get it nice and hot before adding your dough for that classic pan pizza crunch.
Is it alright to use store-bought pesto?
Yes! While homemade pesto is unforgettable, a good-quality store-bought pesto works beautifully and makes this Pepperoni and Roasted Jalapeño Pesto Pan Pizza weeknight-friendly.
Can I control the spice level?
Of course! Remove the jalapeño seeds for milder heat, add more for major spice, or use pickled jalapeños for a tangy twist. You can even skip the red pepper flakes if you’d rather keep things extra mellow.
How do I avoid a soggy crust?
Make sure your skillet or pan is thoroughly preheated, don’t overload the pizza with toppings, and let the baked pizza rest before slicing. These simple steps guarantee a crisp, sliceable Pepperoni and Roasted Jalapeño Pesto Pan Pizza every time.
Final Thoughts
There’s something endlessly fun and satisfying about making Pepperoni and Roasted Jalapeño Pesto Pan Pizza at home—especially when you can pull a bubbling, golden pizza out of your oven and dig in within minutes. Give this recipe a whirl, and you’ll find yourself craving its punchy flavors and crispy crust again and again!
Print
Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza is a delicious twist on a classic favorite, with a spicy kick from roasted jalapeños and the freshness of basil pesto. Perfect for a cozy night in or a casual gathering with friends.
Ingredients
Pizza Dough:
- 1 pound pizza dough (store-bought or homemade)
Pesto:
- ½ cup basil pesto
Cheese:
- 1½ cups shredded mozzarella cheese
Toppings:
- 20–25 slices pepperoni
- 2 jalapeños, roasted and sliced
- 2 tablespoons grated Parmesan cheese
Additional:
- 1 tablespoon olive oil
- cornmeal or flour for dusting
- optional red pepper flakes for garnish
Instructions
- Preheat Oven: Preheat your oven to 500°F and place a 10-inch cast iron skillet or cake pan inside to heat.
- Roast Jalapeños: Roast the jalapeños directly over a gas flame or under the broiler until the skin is blistered and blackened. Peel, slice, and remove seeds if desired.
- Prepare Dough: Dust work surface with flour or cornmeal, stretch pizza dough into a 10-inch round.
- Assemble Pizza: Drizzle 1 tablespoon olive oil in hot skillet, place dough inside. Spread pesto, top with mozzarella, pepperoni, roasted jalapeños, and Parmesan.
- Bake: Bake for 12-15 minutes until crust is golden and cheese is bubbly. Rest for 5 minutes before slicing. Garnish with red pepper flakes.
Notes
- For extra crispiness, cook the pizza on the stovetop before baking.
- Adjust the spice level by using fewer jalapeños or pickled ones.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 4)
- Calories: 460
- Sugar: 2g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
