Red Pepper Pizza Recipe – It’s easy to make homemade pizzas loaded with a tantalizing combination of spicy pickled banana peppers and sweet roasted red peppers, plus fresh veggies and your favorite extra toppings!
Why We Love This Roasted Red Pepper Pizza Recipe
I wanted to name this recipe Pickled Pepper Pizza… Or Peter Piper Picked a Peck of Pizzas, something cutesy like that.
However, in order for the people searching for red pepper pizza to find this recipe, you have the boring name above.
But take note, this is a no boring pizza! This fabulous vegetarian (or slightly meaty) pizza can be quick-made with fresh pizza dough or made with homemade dough as well. But it’s not the dough, pizza sauce, or cheese that take center stage in this recipe…
It’s the peppers. Lots of peppers. Roasted peppers, fresh peppers, and pickled peppers as well.
You can add Canadian bacon to this pizza to add some extra protein, but make no mistake, the combination of sweet, smoky, and tangy peppers provides showstopping flavors.
Ingredients You Need
- Pizza dough – store-bought or try our wonderfully easy homemade Pizza Dough recipe
- Pizza sauce – whatever type you like
- Mozzarella cheese – shredded
- Cheddar cheese – shredded
- Roasted red pepper – store-bought or homemade, drained and sliced thin
- Pickled cherry peppers – mild or hot, drained
- Fresh green bell pepper – seeded and sliced thin
- Onion – thinly sliced (sweet or red onions)
- Banana pepper slices – your choice of mild or hot, drained
- Italian seasoning – jarred or homemade Italian Seasoning
- Canadian bacon – cut into wedges (optional for non-vegetarian pizza)
How to Make the Best Pepper Pizza
Preheat the oven to 500°F. Set an oven rack to the lowest position.
Slice the fresh bell pepper and onion. Then drain the roasted and pickled peppers. Slice them if needed.
Divide the pizza dough into two 1-pound balls. Cover one ball with plastic wrap as you make the first pizza. Lightly flour a clean work surface. Roll one dough ball out into an even 14-16 inch circle. You can use your hands to gently tug the pizza crust around into a circular shape. Be careful not to puncture holes in the crust.
Set out a large baking sheet and line it with parchment paper. Move the pizza crust to the prepared pan. Spread 1/4 cup of pizza sauce evenly over the pizza crust, leaving a 1-inch rim around the edge.
Sprinkle ¾ cup of mozzarella cheese and ¾ cup of shredded cheddar cheese over the top of the pizza.
Get the Complete (Printable) Red Pepper Pizza Recipe Below. Enjoy!
Divide all of the toppings in half for two pizzas. Arrange half of the sliced onion and green bell peppers over the top of the pizza.
Then add half of the roasted red peppers, banana peppers, and cherry peppers to the crust. Arrange Canadian bacon wedges on the pizza, if using. Sprinkle 1 teaspoon of Italian seasoning over the top of the pizza.
Bake on the lowest rack, closest to the heat source, for 12 to 15 minutes until golden and bubbly around the edges.
Meanwhile, build the second pizza with the remaining ingredients so it can go in the oven immediately after the first pizza is completed.
Serving Suggestions
Let the baked pizza sit out of the oven for a few minutes, then use a pizza cutter to slice 6-8 even triangles. Serve hot with grated parmesan, crushed red pepper, and a side of marinara sauce to dip the crust!
I am also a big fan of having something fresh on the dinner table. So I suggest pairing bell pepper pizza with a classic Steakhouse Caesar Salad, Crunchy Kale Caesar Salad, or any of your favorite combo of greens.
Frequently Asked Questions
This pizza recipe uses jarred roasted red peppers that, as the name suggests, are roasted and therefore cooked. You can use sliced red bell peppers instead of green peppers and add fresh to the pizza before baking. However, roasted red peppers are softer and sweeter than fresh peppers.
Yes, these spicy jarred peppers are pickled. The pickling process is what turns the spicy peppers into slightly more mild, tangy, and tender slices.
Along with the fantastic blend of peppers included here, there are lots of other tasty topping options! For meats, try slices of Canadian bacon, cooked and crumbled bacon, cooked and chopped chicken, pepperoni slices, or cooked and crumbled spicy Italian sausage.
Add more vegetables to the party with sliced mushrooms, roasted garlic, black olives, chopped broccoli, pineapple, halved cherry tomatoes, or fresh basil leaves.
If you want to add extra richness sprinkle parmesan cheese and a drizzle of good olive oil on top.
Once the slices cool, transfer them to an airtight container. Keep roasted red and pickled banana pepper pizza in the fridge for up to 3 days.
You can oven bake slices on a baking sheet at 375 degrees for 10 minutes. But hands-down my favorite and the best way to reheat pizza is in the air fryer! It reheats perfectly crispy and cheesy-gooey leftover pizza in less than 5 minutes.
Looking for More Fun and Easy Pizza Recipes? Be Sure to Also Try:
Red Pepper Pizza with Pickled Peppers
It’s easy to make homemade pizzas loaded with a tantalizing combination of spicy pickled banana peppers and sweet roasted red peppers, plus fresh veggies and your favorite extra toppings!
Servings: 16 slices (2 large pizzas)
- 2 pounds fresh pizza dough frozen-thawed or homemade
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- 1 roasted red pepper drained and sliced thin
- 1 fresh green bell pepper seeded and sliced thin
- 2/3 cup thinly sliced onion
- ½ cup banana pepper slices drained (mild or hot)
- ½ cup pickled cherry peppers drained (mild or hot)
- 2 teaspoons Italian seasoning
- 5 slices Canadian bacon cut into wedges (optional)
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Preheat the oven to 500°F. Set an oven rack to the lowest position.
-
Slice the fresh bell pepper and onion. Then drain the roasted and pickled peppers. Slice if needed.
-
Divide the pizza dough into two 1-pound balls. Cover one ball with plastic wrap as you make the first pizza.
-
Lightly flour a clean work surface. Roll one dough ball out into an even 14-16 inch circle. You can use your hands to gently tug the pizza crust around into a circular shape. Be careful not to puncture holes in the crust.
-
Set out a large baking sheet and line it with parchment paper. Move the pizza crust to the prepared pan. Spread 1/4 cup of pizza sauce evenly over the pizza crust, leaving a 1-inch rim around the edge. Sprinkle ¾ cup of mozzarella cheese and ¾ cup of shredded cheddar cheese over the top of the pizza.
-
Divide all of the toppings in half for two pizzas. Arrange half of the sliced onion and green bell peppers over the top of the pizza.
-
Then add half of the roasted red peppers, banana peppers, and cherry peppers to the crust. Arrange Canadian bacon wedges on the pizza, if using. Sprinkle 1 teaspoon of Italian seasoning over the top of the pizza.
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Bake on the lowest rack, closest to the heat source, for 12 to 15 minutes until golden and bubbly around the edges.
-
Meanwhile, build the second pizza with the remaining ingredients so it can go in the oven immediately after the first pizza is completed.
You can bake two pizzas at once, especially if you have a convection oven. If using convection heat, reduce the temperature to 475°, and bake for 10 to 13 minutes.
Leftovers: Once the slices cool transfer them to an airtight container. Keep roasted red and pickled banana pepper pizza in the fridge for up to 3 days.
To reheat: Oven-bake slices on a baking sheet at 375 degrees for 10 minutes. But hands-down my favorite and the best way to reheat pizza is in the air fryer! It reheats perfectly crispy and cheesy-gooey leftover pizza in less than 5 minutes.
Serving: 1pc, Calories: 239kcal, Carbohydrates: 30g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 786mg, Potassium: 109mg, Fiber: 2g, Sugar: 4g, Vitamin A: 267IU, Vitamin C: 11mg, Calcium: 137mg, Iron: 2mg
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