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Pizza with Peppers Recipe

Pizza with Peppers Recipe

Photographs : Alberto Rossi

Pizza with Peppers Recipe


  • 5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 3/4 tsp. (2 g) active dry yeast
  • 11/cups plus 1 tsp. (375 ml)
  • lukewarm water
  • 1 tbsp. (18 g) salt


  • 11/3 lbs. (600 g) crushed tomatoes
  • 1 lb. (500 g) fresh mozzarella, shredded
  • 11/3 lbs. (600 g) green, red or yellow
  • bell peppers
  • 1/2 bunch fresh basil leaves, chopped
  • Salt
  • Extra-virgin olive oil

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and gradually incorporate it into the flour until a loose dough forms; add the salt. Knead the dough until smooth. Cover with lightly oiled plastic; let rise until doubled in volume (from 1 to 4 hours, depending on the temperature). Divide the dough into four portions, roll them into balls and let them rise again until doubled in size (from 30 minutes to 1 hour, depending on the temperature).
  2. Roast peppers at 390°F (200°C) until browned and tender, 15 to 20 minutes. Transfer to a bowl, cover with plastic wrap and cool. Peel, core and seed peppers and cut lengthwise into quarters. Season tomatoes salt and a drizzle of olive oil.
  3. On a floured surface, flatten each dough ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter.
  4. Put the dough rounds on a baking sheet. Spread each with crushed tomato, mozzarella and peppers. Bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown. Garnish with basil.

Preparation time : 30 minutes
Rising time : 11/2 hours – 51/2 hours
Cooking time : 8 minutes Difficulty: easy
4 Servings


Source :
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Artichoke Pizza Recipe”