Cooking/ Pizza/ Recipes

Friday Night Slice: Peter Piper’s Pizza

I’ve been a little chile obsessed this week, so there’s no better way to wrap up than with a red Anaheim, jalapeño and green pepper pizza.  Pick a peck of peppers at your grocery or farmers market this weekend and you too, can have the Peter Piper pizza. As usual my keys to a good lookin’, good tastin’ pie are Kenji Lopez-Alt’s NY Style pizza dough and the Baking Steel. For more pizza night inspiration, check out Friday Night Slice.

Friday Night Slice: Peter Piper's Pizza

Print Recipe
Serves: 2

Ingredients

  • 1 ball of dough from Kenji Lopez-Alt's NY Style Pizza Dough
  • ~ 1.3 c. crushed tomatoes
  • olive oil for drizzling
  • 2 pinches dried oregano
  • 6-8 thin slices of fresh red Hatch or Anaheim chile
  • 5-6 fresh jalapeño rings
  • 4 green pepper rings, halved
  • 1 c. grated mozzarella cheese

Instructions

1

Take your dough out of the fridge and let it sit on the counter for at least 1 hour before baking. At the same time, preheat Baking Steel at 500F. When ready to bake, turn the heat up to broil.

2

Dust your pizza peel with cornmeal and flour. Stretch the dough into ~10-inch circle on the peel. Spread the crushed tomatoes on evenly on the dough, leaving a 1/2 to 3/4 inch border. Drizzle with olive oil and sprinkle with oregano.

3

Cover the sauce with grated cheese and arrange the peppers and chiles in a pretty pattern (or just throw them on there in a single layer, your call).

4

Bake for ~5 minutes until the crust is well-browned and cheese is starting to turn golden.

peter piper pepper pizza | dailywaffle

 

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  • miss mochi
    August 28, 2016 at 1:00 pm

    I love the name! Strangely I like bell peppers raw but not on pizzas (jalapenos and hatch chiles are totally okay though). I’m too picky!

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