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.
Pick a peck of peppers at your grocery or farmers market this weekend and you too, can have the Peter Piper pizza.
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.
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.
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).
Bake for ~5 minutes until the crust is well-browned and cheese is starting to turn golden.
View Comments (1)
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!