Pepperoni and Roasted Pepper Pizza
Pepperoni and Roasted Pepper Pizza is one of our favorite fall dinners. I start this pizza by making pizza dough in my bread machine. But I’ve also attached a recipe for my hand-kneaded pizza dough. While the pizza dough rose, I made my homemade pizza sauce. But if you want to save time, you can always use Rao’s pizza sauce. Or use another pizza sauce that you like. Also, I roasted some red peppers. In my opinion, homemade roasted peppers are far better than anything you can purchase. Finally, I topped the pizzas with the peppers, pepperoni, and lots of fresh mozzarella cheese. We like this pizza for several reasons. First of all, I like that I can make the components of this pizza ahead of time. Secondly, I like that this pizza uses ingredients I usually already have. And, lastly, we all love the sweet peppers and spicy pepperoni on this pizza.
The Equipment I Used
- A Bread Machine- I used a bread machine to make my dough.
- A Pizza Stone- If you don’t have a pizza stone, just bake your pizza on a large baking sheet.
- A Food Scale- For perfect baking results, weigh your flour.
The Ingredients Needed for Pepperoni and Roasted Pepper Pizza
- Flour- Use all-purpose flour. I always use King Arthur brand flour.
- Mozzarella Cheese- I always use fresh mozzarella cheese.
- Yeast- Be sure to use active dry yeast. Do not use quick rising yeast.
- Tomatoes- I like to use Pomi strained tomatoes that come in a box. These are great because they are lump-free, which is great for kids who are texture sensitive.
How I Made my Pepperoni Pizzas
- First, I made the dough. Be sure to measure everything carefully.
- Next, I roasted the peppers. Use a timer, so that they don’t burn.
- Finally, I added all the toppings and baked the pizzas.
If you like roasted peppers, you need to try this cheesy and delicious Pepperoni and Roasted Pepper Pizza.
Pepperoni and Roasted Pepper Pizza
Equipment
- Bread Machine
- 2 Pizza Stones
- 2 Pizza Peels
Ingredients
- 2 red bell peppers
- ¼ pound sliced pepperoni
- 3 cups fresh mozzarella cheese, thinly sliced
For the Bread Machine Pizza 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 Pizza Sauce:
- 1 box Pomi strained tomatoes or 28 ounces tomato puree
- 3 tbsp. extra virgin olive oil
- 1 clove minced garlic
- 1 tsp. dried oregano
- ½ tsp. sugar
- ¼ tsp. each kosher salt and crushed red pepper flakes
Instructions
- Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
- While the dough is rising, roast the peppers. Preheat the oven to 350 degrees. Place the pepper on a baking sheet and bake for one hour. When the peppers are done, remove the seeds and skin and cut them in half inch slices.
- Also, make the pizza sauce: In a Dutch oven heat the oil on low heat, and add the garlic. Cook for one minute and then add the tomatoes, and the rest of the ingredients. Simmer for twenty minutes. You'll only need two cups of the sauce for the pizzas, but the rest can be frozen.
- Preheat the oven to 425 degrees, with two pizza stones inside of it.
- When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about a two cups of the pizza sauce and the mozzarella cheese.
- Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the pepperoni and peppers. Bake for five minutes.
