If you’re ready to kick your pizza night up several notches, then the Pepperoni and Roasted Jalapeño Pesto Pan Pizza is exactly what your taste buds are craving. Imagine a golden, crispy crust that holds up bold, herby pesto, fire-roasted slices of jalapeño for a gentle kick, and a double blanket of bubbling mozzarella and provolone—topped off with perfectly cupped, crispy-edged pepperoni. Each bite is a vibrant mix of smoky, spicy, cheesy, and fresh that’s sure to make this pan pizza the star of your table (or couch—no judgment here). Whether you’re feeding friends or just treating yourself, this pizza was made to impress but is surprisingly easy to master at home.
Ingredients You’ll Need
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza uses simple staples, but each one plays a starring role. From the freshness of basil pesto to the spicy punch of jalapeño and the necessary cheesiness, here’s what you’ll need and why:
- Pizza Dough: The foundation of your pizza—use store-bought for speed or homemade for a true labor of love.
- Basil Pesto: This brings fresh, herby flavor and a vibrant green color as your speedy, bold “sauce.”
- Roasted Jalapeños: Roasting mellows and sweetens the heat; don’t forget to seed and chop them for even distribution.
- Shredded Low-Moisture Mozzarella Cheese: Melts creamy and stretchy for that classic pizzeria cheese pull.
- Shredded Provolone Cheese: Adds a salty, slightly sharp edge to blend beautifully with mozzarella.
- Pepperoni Slices: The iconic topping; lay them generously to get crispy edges and meaty flavor in every bite.
- Olive Oil: A light drizzle helps the pepperoni crisp and adds glossy richness to the cheese.
- Cornmeal: Sprinkled in the pan, this keeps the crust from sticking and adds a subtle crunch.
- Optional Toppings (Red Pepper Flakes, Grated Parmesan): For extra heat and umami richness—totally your call.
How to Make Pepperoni and Roasted Jalapeño Pesto Pan Pizza
Step 1: Prep Your Pan and Oven
Start by setting your oven to 500°F with a rack in the lower third. Grab a 10- or 12-inch cast iron skillet or heavy ovenproof pan—this is how you get that signature, caramelized crust! Lightly oil the pan, making sure to coat the sides, then sprinkle cornmeal evenly across the bottom for texture and zero sticking.
Step 2: Stretch the Dough
Take your pizza dough and work it gently into a disc shape, pressing and stretching it to fit all the way to the pan’s edges. If the dough springs back or resists, pause and let it relax for 10–15 minutes. This resting step makes it easier to shape and helps ensure a tender crumb.
Step 3: Spread the Pesto and Jalapeños
Spoon the pesto onto your dough and use the back of the spoon to swirl it out to almost the very edge—leave just enough for a pizza “handle.” Scatter the chopped roasted jalapeños over the pesto, making sure you get a little bit everywhere for bursts of heat in every slice.
Step 4: Top with Cheese and Pepperoni
Layer your cheeses next, starting with the shredded mozzarella for unbeatable stretch, followed by provolone for extra flavor. Arrange pepperoni slices all around so they crisp at the edges as the pizza bakes—don’t be shy with the coverage! Finish with a light drizzle of olive oil to boost the golden bubbling on top.
Step 5: Bake to Perfection
Pop your assembled pan pizza in the oven and bake for 15–18 minutes. Watch for a richly golden, crispy crust and cheese that’s bubbling and beginning to brown. This stage is pure pizza magic—the aroma filling your kitchen will tell you it’s almost ready.
Step 6: Rest, Slice, and Garnish
Remove the Pepperoni and Roasted Jalapeño Pesto Pan Pizza from the oven. Let it cool in the pan for about five minutes so the cheese sets and slicing is a breeze. Sprinkle with red pepper flakes and grated Parmesan if you like extra heat and umami, then cut into generous wedges.
How to Serve Pepperoni and Roasted Jalapeño Pesto Pan Pizza
Garnishes
A few simple sprinkles can make each slice pop. Try some grated Parmesan for salty depth, red pepper flakes for an extra spark, or even a touch of fresh basil for color and aroma. These little finishing touches add just the right flair for your Pepperoni and Roasted Jalapeño Pesto Pan Pizza.
Side Dishes
This pizza is bold all on its own, but it loves a sidekick. A crisp green salad with lemony vinaigrette balances the spice, while garlic knots or roasted vegetables bring warmth and comfort. Cold, bubbly drinks—think lemon-lime seltzer or a light lager—complete the meal beautifully.
Creative Ways to Present
Serve your Pepperoni and Roasted Jalapeño Pesto Pan Pizza straight from the skillet for rustic charm and wow factor. For parties, cut it into bite-sized squares and skewer with toothpicks for easy, spicy pizza bites. On movie night, pair with mini dipping bowls of ranch or pesto for a fun twist.
Make Ahead and Storage
Storing Leftovers
Wrap up any leftover slices tightly in foil or store them in an airtight container. The bold flavors stick around even after a night in the fridge, making for seriously delicious next-day nibbles.
Freezing
You can absolutely freeze your Pepperoni and Roasted Jalapeño Pesto Pan Pizza! For best results, cool slices completely, then wrap each one tightly in plastic wrap and layer in a freezer bag. When a pizza craving hits, just grab, reheat, and enjoy.
Reheating
To reclaim that crispy crust, reheat slices in a hot skillet or in the oven at 400°F for about 5–7 minutes. Avoid the microwave if possible, which can make the crust soggy. Broiling for just a minute or two at the end revives the cheese’s irresistible meltiness.
FAQs
Can I use a different cheese blend?
Definitely! Mozzarella and provolone are classic, but fontina, cheddar, or even pepper jack would all add fun flavors. Mix and match based on what’s in your fridge.
What if I don’t have a cast iron skillet?
No worries. Any heavy, ovenproof pan will work—just ensure it can withstand high oven temperatures for that pan pizza crispness.
How spicy does the roasted jalapeño make this pizza?
The roasted jalapeño adds a gentle smokiness and subtle heat. If you love spice, leave in some seeds or add extra jalapeños. For less heat, use just one and remove all seeds.
Can I make this pizza dough-free for a gluten-free version?
Absolutely! Use your favorite gluten-free pizza dough or crust base, and simply follow the same method. All the flavors of Pepperoni and Roasted Jalapeño Pesto Pan Pizza still shine through.
How do I roast jalapeños at home?
Place washed jalapeños under the broiler or directly over a gas flame, turning until the skins are blistered and blackened. Let them steam in a covered bowl for a few minutes, then peel, seed, and chop for the perfect roasted flavor.
Final Thoughts
There’s nothing quite like bringing friends and family together over a Pepperoni and Roasted Jalapeño Pesto Pan Pizza that’s loaded with flavor, a little heat, and all the cheesy goodness you crave. Whether you’re a pan pizza newbie or a seasoned pizzaiolo, this combo is simple to pull off with wow-worthy results. Give it a try, and don’t forget to savor that first, deeply satisfying bite!
Print
Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the bold flavors of this Pepperoni and Roasted Jalapeño Pesto Pan Pizza. A crispy crust topped with zesty pesto, spicy jalapeños, gooey cheeses, and savory pepperoni for a delicious twist on a classic favorite.
Ingredients
Pizza Dough:
- 1 pound pizza dough (store-bought or homemade)
Pesto Layer:
- 1/2 cup basil pesto
Jalapeño Topping:
- 1–2 roasted jalapeños (seeds removed, chopped)
Cheese Blend:
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup shredded provolone cheese
Additional Toppings:
- 20–25 slices pepperoni
- 1 tablespoon olive oil
- 1 tablespoon cornmeal (for pan)
- Optional: red pepper flakes and grated Parmesan for topping
Instructions
- Preheat Oven: Preheat the oven to 500°F with a rack in the bottom third of the oven.
- Prepare Pan: Lightly oil a 10- or 12-inch cast iron skillet or heavy oven-safe pan and sprinkle the bottom with cornmeal.
- Stretch Dough: Stretch the pizza dough to fit the pan, pressing it out to the edges. Allow it to rest if needed.
- Add Layers: Spread pesto over the dough, top with jalapeños, cheeses, and pepperoni. Drizzle with olive oil.
- Bake: Bake for 15–18 minutes until golden and bubbly.
- Serve: Let cool, slice, and garnish with red pepper flakes and Parmesan if desired.
Notes
- To roast jalapeños, char them under a broiler or flame, then peel and deseed.
- Swap pesto for marinara or add extra jalapeños for more heat.
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 480
- Sugar: 2g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
