Chili Pepper Pizza
Submitted by Gen
Homemade pizza on a nutty whole wheat crust topped with a quick-simmered tomato sauce, chopped green chilis, mozzarella, pepperoni, and olives. From dough to table in about 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minHomemade pizza night just got a spicy upgrade.
The crust is a simple mix of white and whole wheat flour with yeast, rolled thin and lined into a pan. The sauce is made from scratch on the stove: onion, garlic, canned tomatoes, and tomato paste simmered until thick. Green chilis go on next, followed by mozzarella, and then the pizza bakes until the cheese is melted and bubbly.
Pepperoni and olives get added in the last 10 minutes so they crisp up without burning.
Kitchen Tips
- Simmer the sauce until it’s really thick before spreading it on the dough. A watery sauce means a soggy crust.
- Drain and chop the canned green chilis well so they don’t add extra moisture.
- Brush the raw dough with olive oil before adding toppings. This creates a barrier that keeps the crust crisp.
- The half whole wheat, half white flour blend gives the crust a nutty flavor without making it too dense or tough.
Ingredients
Directions
Lightly grease a 10” pizza pan.
Heat 2 tablespoon of oil in a saucepan.
Add onion, garlic, tomato paste, tomatoes with juice and oregano.
Stir well to break up tomatoes, then simmer, uncovered, 10 to 15 minutes or until well thickened; cool.
Preheat oven to 375℉ (190℃)F. (190’C.). Put flours, salt and yeast in a bowl and mix well.
Add water and mix to form a dough.
Knead well, then roll to a 10” circle.
Line greased pizza pan with dough.
Brush surface of dough with a little of remaining oil and cover with tomato mixture.
Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil.
Bake in preheated oven 25 minutes.
Top pizza with pepperoni and olives and bake 10 minutes.
Cut in wedges.
Garnish with tomato roses and parsley sprigs, if desired, and serve hot.
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