A Perfect Feast

Pizza Arrabbiata with Roasted Peppers is a spicy pizza topped with arrabbiata sauce, fresh mozzarella, pickled roasted peppers, olives, and fresh basil. Arrabbiata means angry in Italian, but spice lovers will be anything but angry when they taste this full flavored, peppery pizza.

The Equipment Needed

• A bread machine- I use my bread machine to make my pizza dough. If you don’t have a bread machine, or want to save time, just buy the best premade pizza dough you can find.
• A pizza stone- Baking pizza on a pizza stone helps give the pizza a crisp bottom. If you don’t have a pizza stone, just use a baking sheet.
• A pizza peel- A pizza peel allows you to easily slide your pizza into the oven, and to easily remove it, too.
• A Dutch oven- I like to simmer my sauce in my Dutch oven, but any saucepan is fine to use.

The Ingredients Needed for Pizza Arrabbiata with Roasted Peppers

• The flour- My dough uses regular, all purpose flour.
• The yeast- I use active dry yeast.
• The tomato puree- I really like the boxed Pomi strained tomatoes. They have no salt and no acid added, so they are very gentle on the stomach. Also, they contain no lumps, which is important to some of my eaters.
• The chicken broth- I always use homemade broth, but if you don’t have any, I would just skip this ingredient.
• The pepperoncini- I really like the peppers from the health food store, which have less additives and food dyes.
• The Parmesan rind- This adds a lot of flavor to the sauce. But, if you don’t have one, just leave it out.

How I Made It

• The first thing I did was make the dough. This recipe makes enough for two pizzas. So, I used half the dough to make a plain kiddie pizza with just plain tomato sauce and cheese. But, you can easily freeze the dough, if you only want to make one pizza.
• Next, I roasted the peppers and made the sauce. I ended up freezing some of the extra sauce, and I used the extra peppers on sandwiches the next day.
• Finally, I put on the pizza toppings and baked off the pizza.
• Since I made two pizzas, we had lots of pizza left over for lunches. Even though I hate my air fryer, it does a great job of heating up pizza. Does that justify the big space it takes up on my counter? No, when will that air fryer die, so I can have my counter back?

This is a truly delicious pizza. I know it sounds like it takes hours to make, but if you are going to spend the day at home, the pizza really doesn’t require that much effort. For years, when my kids were little, I made pizza for lunch on Saturdays, especially during the long, cold New York winters. And, even now, when it’s 90 degrees out, pizza is a meal I turn to when I’m stumped about what to make for dinner. I love trying different toppings, and then serving the pizza with a big salad. This Pizza Arrabbiata with Roasted Peppers is a really nice change from classic tomato and cheese pizza, and I hope you’ll try it soon.

Pizza Arrabbiata with Roasted Peppers

A hot and spicy pizza topped with arrabbiata sauce, roasted pickled peppers, olives, and basil.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Rising time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Equipment

• Bread Machine
• Pizza Stone
• Pizza Peel
• Dutch oven

Ingredients

  

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For the dough:

• 1 cup water
• 1 tbsp. extra virgin olive oil
• 3 cups all purpose flour (360g)
• 1 tsp. honey
• 1 tsp. salt
• 2 tsp. active dry yeast

For the Arrabbiata Sauce:

• 2 tbsp. extra virgin olive oil
• ½ cup minced onion
• ⅛ tsp. red pepper flakes
• 2 slices chopped bacon
• 1 bay leaf
• 2 cloves minced garlic
• 4 plum tomatoes, chopped
• 1 cup tomato puree
• ½ cup chicken broth
• 1 tsp. oregano
• ½ tsp. sugar
• 2 sliced pepperoncini peppers
• 1 Parmesan rind

For the Roasted Peppers:

• 2 red peppers
• ½ cup white vinegar
• 1 tsp. sugar
• ¼ tsp. kosher salt

To finish the pizza:

• 2 cups fresh mozzarella, shredded
• ¼ cup sliced olives
• ½ cup fresh basil leaves

Instructions

 

For the Pizza Dough:

• Put all the ingredients in your bread machine, in the order suggested by the manufacturer. Select the dough cycle.
• When the dough cycle ends, using your fingers, push out half the dough on a parchment covered pizza peel. Brush with olive oil and cover with plastic wrap. Let rise 30 minutes.

For the Arrabbiata Sauce:

• In a Dutch oven, heat the olive oil on low heat. Add the onion, red pepper flakes, bacon, and bay leaf and cook until the onion is softened.
• Add the rest of the ingredients and simmer for 30 minutes. Remove the bay leaf and Parmesan rind before serving. You will have sauce left over after topping your pizza.

For the Roasted Peppers:

• On a baking sheet, roast the peppers at 350° for 1 hour. Remove the skin and seeds and chop in one inch pieces.
• Mix the rest of the ingredients together and let them pickle, in the refrigerator, while the dough rises.

To Finish the Pizza:

• Preheat the oven to 425°. Heat the pizza stone for 30 minutes, and then, slide the parchment and dough onto the stone. Bake for 20 minutes.
• Using the pizza peel, remove the dough and parchment from the oven. Top with about a cup of sauce, the mozzarella, the peppers, and the olives. Bake 10 more minutes.
• Remove the pizza and sprinkle with basil.

Keyword Arrabbiata, Pizza

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