This scrumptious pizza with peppers is a real treat for any pizza lover! It's crusty, full of flavor, and packed with juicy peppers, soft mozzarella and fresh basil leaves. This is truly a terrific vegetarian pizza that smells and tastes amazing.Quantitities yield 6 slices (6 x 4 inches each) or 2 large servings.
Proofing time and stretching1hr10mins
Cuisine: Italian, Mediterranean
Keyword: Pizza with peppers
1 ½ cup + 2 Tbsp(210 grams)all-purpose flour or bread flour
½tspinstant yeast (or Active yeast, see notes)
¾ cuplukewarm water
1 ½Tbsp olive oil
4medium-sized bell peppers, deseeded and cut into slices (green peppers or frozen mixed peppers are fine too)
1large garlic clove, minced
salt & pepper, to taste
5 oz(140 grams)fresh mozzarella, shredded
Fresh basil leaves, to garnish
In a large bowl mix flour, instant yeast, and salt until combined.
Add water, olive oil, and stir with a spatula to incorporate the dry ingredients into the liquid. The dough is sticky, it doesn't look smooth, and a few lumps are totally fine.
LET THE DOUGH PROOF: cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for 1 hour, or just until the dough doubles in sized.
When the dough is ready and fluffy, preheat the oven to 440°F/230°C, and cut a large piece of parchment paper (if you use a pizza stone) or use the parchment paper to line a large baking pan.
SHAPE THE DOUGH: scrape the edges of the bowl with a spatula and pour the dough onto the parchment paper, dust with some flour and starting from the center gently press it out with your fingers until you get approx a 9x13 inch pizza. Let it rest for 10 minutes if time allows..
TOPPING: top with shredded mozzarella, peppers, and season with fine salt and cracked black pepper.
BAKE: bake in the lower shelf of the oven for 15 minutes or until nice and crusty.
Serve with a drizzle of extra virgin olive oil, and fresh basil leaves.
Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and cracked black pepper, cover with a lid and cook over medium heat for about 25 minutes. Stir frequently, and add a touch of water only if needed.
When the peppers are done, add the garlic, give a good toss, and cook for another minute.
Taste, adjust the seasoning according to your liking, and set aside.
YEAST: you can use Active dry yeast instead of instant yeast in this recipe, however, keep in mind Active yeast needs to be activated in water and let it sit until slightly foamy (follow the manufacturer's instructions).LUKEWARM WATER: the water should be mildly warm, not too cold not too hot .MEASUREMENTS:I use both US cups and grams. The cups of flour are levelled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off.WATER ABSORPTION: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve the dough consistency, just add gradually a little extra water (1 or 2 Tbsp) until the flour has been incorporated.HOW LONG DOES WITH PEPPERS LAST? Once pizza is cold, place it in a large freezer bag and refrigerate for up to 2 days in the fridge. Alternately, wrap your pizza in cling film or place it in a freezer bag, make sure you squeeze the air out and freeze it up to 2 months. Defrost at room temperature. Toast your leftover pizza in the oven, enjoy.Nutrition facts: please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one small serving (about 6 x 4 inches each), the final drizzle of olive oil is not included.