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
Scale
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
