Banana Pepper Pizza
This Banana Pepper pizza is topped with sliced banana peppers, soppressata, and a mozzarella and provolone cheese mix. It's perfect for the spicy food lover, but is also easy to make mild.
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Makes: 4 servings
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Ingredients
- Cornmeal for dusting pan
- 1 batch pizza dough store-bought or homemade with recipe below
- ⅓ cup pizza sauce (if you like a saucier pizza, use more)
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- 1 ½ oz. soppressata (spicy or regular)
- ¾ cup banana pepper rings (hot or regular)
- ½ cup sliced red onion (from ½ small onion)
- ¼ teaspoon dried basil
- Pinch red pepper flakes optional
Homemade Pizza Dough
- 1 ½ teaspoon active dry yeast
- ¾ cup lukewarm water
- ½ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 ½ cups + 1-2 Tbsp all-purpose flour
Instructions
- Preheat oven to 450 degrees and lightly dust a round baking pan with cornmeal.
- Stretch dough out to fit it on the prepared baking sheet, spoon tomato sauce over the top, and using spoon or spatula gently spread around,
- Gently pat banana peppers dry with a paper towel. Sprinkle shredded mozzarella and provolone cheese over dough and layer on soppressata, banana pepper rings, and sliced red onion. Top with dried basil and red pepper flakes.
- Bake pizza for 10-14 minutes, until edges are turning golden brown.
Homemade Pizza Dough
- Mix yeast and water in a large bowl and let rest for 2 minutes.
- Stir salt, extra-virgin olive oil, and honey into the mixture.
- With a wooden spoon, mix 1 ½ cups + 2 tablespoon flour into the mixture. If dough feels too wet, you can add in another tablespoon flour. Form dough into a ball, gently knead a few times in the bowl.
- Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours, so dough can rise.
Notes
- If you want to make dough in advance, you can store it in fridge wrapped tightly in plastic wrap for 7-10 days. Just be sure to bring it to room temperature before using.
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