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
Scale
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
