Chili Pepper Pizza

This Chili Pepper Pizza is a bold, flavorful twist on classic Italian-American fare. The crust, made with a blend of all-purpose and whole-wheat flour, offers a hearty, nutty base that stands up to the robust toppings. A quick-simmered tomato sauce infused with garlic and oregano provides a savory foundation, while drained green chilies add a bright, spicy kick. Topped with generous amounts of chopped mozzarella, pepperoni, and briny olives, this pizza delivers a perfect balance of heat, salt, and richness. It's an ideal choice for a casual weeknight dinner or a fun gathering where you want something satisfying and slightly adventurous. The combination of textures—crispy crust, melted cheese, and tender vegetables—makes every bite comforting yet exciting.

Cooking Method: Baking, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1271.6

Description

This Chili Pepper Pizza is a bold, flavorful twist on classic Italian-American fare. The crust, made with a blend of all-purpose and whole-wheat flour, offers a hearty, nutty base that stands up to the robust toppings. A quick-simmered tomato sauce infused with garlic and oregano provides a savory foundation, while drained green chilies add a bright, spicy kick. Topped with generous amounts of chopped mozzarella, pepperoni, and briny olives, this pizza delivers a perfect balance of heat, salt, and richness. It's an ideal choice for a casual weeknight dinner or a fun gathering where you want something satisfying and slightly adventurous. The combination of textures—crispy crust, melted cheese, and tender vegetables—makes every bite comforting yet exciting.

Ingredients

Olive oil
Onion, cut in 1/4s, sliced
Garlic, crushed
Tomatoes
Tomato paste
Dried oregano
All-purpose flour
Whole-wheat flour
Salt
Active dried yeast
Warm water (~125°F/52.5°C)
Green chilies
Mozzarella cheese, chopped
Pepperoni stick, sliced
Ripe or green olives

Directions

1
Lightly grease a 10-inch pizza pan with a small amount of olive oil.
2
Heat 2 tablespoons of olive oil in a saucepan over medium heat.
3
Add the sliced onion and crushed garlic clove, sautéing briefly until fragrant.
4
Stir in the tomato paste, canned tomatoes with their juice, and dried oregano.
5
Bring to a simmer, then cook uncovered for 10-15 minutes, stirring occasionally to break up the tomatoes and thicken the sauce.
6
Remove the sauce from heat and allow it to cool completely.
7
Preheat your oven to 375°F (190°C).
8
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, salt, and active dried yeast.
9
Gradually add the warm water to the flour mixture, stirring until a shaggy dough forms.
10
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
11
Roll the dough out into a 10-inch circle and place it onto the prepared pizza pan.
12
Brush the surface of the dough with the remaining 1 tablespoon of olive oil.
13
Spread the cooled tomato sauce evenly over the dough, leaving a small border for the crust.
14
Drain the green chilies, chop them roughly, and sprinkle them over the sauce.
15
Scatter the chopped mozzarella cheese evenly over the chilies.
16
Bake in the preheated oven for 25 minutes until the crust is golden and the cheese is bubbling.
17
Remove from oven, top with sliced pepperoni and olives, then return to the oven for an additional 10 minutes.
18
Let the pizza rest for a few minutes, then cut into wedges.
19
Garnish with fresh parsley sprigs if desired and serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1271.6kcal

% Daily Value *
Total Fat 64.2g99%
Saturated Fat 28.9g145%
Cholesterol 147.0mg49%
Sodium 2885.3mg121%
Total Carbohydrate 113.8g38%
Dietary Fiber 15.2g61%
Sugars 12.3g
Protein 65.1g131%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/chili-pepper-pizza/